1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
2Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
3Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
4Right before the chicken is done, prepare the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
5Right before the chicken is done, prepare the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
6Right before the chicken is done, prepare the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
7Shred the cooked chicken.
8Shred the cooked chicken.
9Shred the cooked chicken.
10Add the prepared buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
11Add the prepared buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
12Add the prepared buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
13For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
14For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
15For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
16Go in with your hands and mix the dough ingredients until you have a clumpy mixture.
17Go in with your hands and mix the dough ingredients until you have a clumpy mixture.
18Go in with your hands and mix the dough ingredients until you have a clumpy mixture.
19Knead the dough for a few minutes until it looks smooth.
20Knead the dough for a few minutes until it looks smooth.
21Knead the dough for a few minutes until it looks smooth.
22Cut the dough into 10 equal pieces and shape them into balls.
23Cut the dough into 10 equal pieces and shape them into balls.
24Cut the dough into 10 equal pieces and shape them into balls.
25Roll these dough balls out until they are very thin.
26Roll these dough balls out until they are very thin.
27Roll these dough balls out until they are very thin.
28Add some chicken filling and mozzarella on top of each rolled-out dough piece.
29Add some chicken filling and mozzarella on top of each rolled-out dough piece.
30Add some chicken filling and mozzarella on top of each rolled-out dough piece.
31Pinch the edges of the dough together to make the hot pocket shape.
32Pinch the edges of the dough together to make the hot pocket shape.
33Pinch the edges of the dough together to make the hot pocket shape.
34Toast the hot pockets in a pan until golden brown.
35Toast the hot pockets in a pan until golden brown.
36Toast the hot pockets in a pan until golden brown.
37Wrap them up and enjoy.
38Wrap them up and enjoy.
39Wrap them up and enjoy.
Ingredients
500 g Self Rising Flour
500 g Self Rising Flour
500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
520 g Greek Yogurt (0% Fat)
520 g Greek Yogurt (0% Fat)
1 Tbsp Garlic Salt
1 Tbsp Garlic Salt
1 Tbsp Garlic Salt
8 g Italian Seasoning
8 g Italian Seasoning
8 g Italian Seasoning
40 oz Chicken Breast
40 oz Chicken Breast
40 oz Chicken Breast
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Smoked Paprika
0.5 Tbsp Smoked Paprika
0.5 Tbsp Smoked Paprika
2 Tbsps Ranch Seasoning
2 Tbsps Ranch Seasoning
2 Tbsps Ranch Seasoning
0.5 Tbsp Black Pepper
0.5 Tbsp Black Pepper
0.5 Tbsp Black Pepper
4 Tbsps Tomato Salsa
4 Tbsps Tomato Salsa
4 Tbsps Tomato Salsa
1 Cup Diced White Onions
1 Cup Diced White Onions
1 Cup Diced White Onions
0.5 Cup Buffalo Sauce
0.5 Cup Buffalo Sauce
0.5 Cup Buffalo Sauce
3.5 Cups Fat Free Mozzarella
3.5 Cups Fat Free Mozzarella
3.5 Cups Fat Free Mozzarella
10 g Fresh Chives
10 g Fresh Chives
10 g Fresh Chives
1.5 Cups Cottage Cheese
1.5 Cups Cottage Cheese
1.5 Cups Cottage Cheese
2 oz 1/3 Fat Cream Cheese
2 oz 1/3 Fat Cream Cheese
2 oz 1/3 Fat Cream Cheese
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Black Pepper
0.5 Tbsp Black Pepper
0.5 Tbsp Black Pepper
0.5 Tbsp Onion Powder
0.5 Tbsp Onion Powder
0.5 Tbsp Onion Powder
0.5 Cup Buffalo Sauce
0.5 Cup Buffalo Sauce
0.5 Cup Buffalo Sauce
0.25 Cup Fat Free Milk
0.25 Cup Fat Free Milk
0.25 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
You can use rotisserie chicken as an alternative to making your own.
For freezing, wrap hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
For reheating, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast or air fry for a few minutes for crispiness.