Serves 10
Directions
- 1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker.
- 2Cook the chicken in the slow cooker for about two to three hours.
- 3Right before the chicken is done, prepare the high protein buffalo sauce by blending cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
- 4Shred the cooked chicken.
- 5Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
- 6For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
- 7Mix the dough ingredients with your hands until a clumpy mixture forms.
- 8Knead the dough for a few minutes until it looks smooth.
- 9Cut the dough into 10 equal pieces and shape them into balls.
- 10Roll each dough ball out until it is very thin.
- 11Add some chicken filling and mozzarella on top of each rolled-out dough piece.
- 12Pinch the edges of the dough together to make the hot pocket shape.
- 13Toast the hot pockets in a pan until golden brown.
- 14Wrap the hot pockets for storage or enjoy immediately.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 15 g Garlic Salt
- 8 g Italian Seasoning
- 1135 g Chicken Breast
- 7 g Garlic Salt
- 3 g Smoked Paprika
- 8 g Ranch Seasoning
- 3 g Black Pepper
- 60 g Tomato Salsa
- 100 g Diced White Onions
- 120 g Buffalo Sauce
- 392 g Fat Free Mozzarella
- 10 g Fresh Chives
- 335 g Cottage Cheese
- 56 g 1/3 Fat Cream Cheese
- 7 g Garlic Salt
- 3 g Black Pepper
- 3 g Onion Powder
- 120 g Buffalo Sauce
- 60 g Fat Free Milk
Equipment
slow cookerblenderpan
Tips
- You can use rotisserie chicken for convenience.
- Knead the dough until smooth.
- Cut the dough into 10 equal pieces and shape into balls.
- Roll dough balls very thin.
- Pinch edges together to seal the hot pocket.
- Hot pockets can be frozen for up to 1 month.
- To reheat: wrap in a wet paper towel, microwave for 3-4 minutes, and toast or air fry for crispiness.
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