1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker.
2Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker.
3Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker.
4Cook the chicken in the slow cooker for about two to three hours.
5Cook the chicken in the slow cooker for about two to three hours.
6Cook the chicken in the slow cooker for about two to three hours.
7Right 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.
8Right 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.
9Right 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.
10Shred the cooked chicken.
11Shred the cooked chicken.
12Shred the cooked chicken.
13Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
14Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
15Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
16For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
17For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
18For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
19Mix the dough ingredients with your hands until a clumpy mixture forms.
20Mix the dough ingredients with your hands until a clumpy mixture forms.
21Mix the dough ingredients with your hands until a clumpy mixture forms.
22Knead the dough for a few minutes until it looks smooth.
23Knead the dough for a few minutes until it looks smooth.
24Knead the dough for a few minutes until it looks smooth.
25Cut the dough into 10 equal pieces and shape them into balls.
26Cut the dough into 10 equal pieces and shape them into balls.
27Cut the dough into 10 equal pieces and shape them into balls.
28Roll each dough ball out until it is very thin.
29Roll each dough ball out until it is very thin.
30Roll each dough ball out until it is very thin.
31Add some chicken filling and mozzarella on top of each rolled-out dough piece.
32Add some chicken filling and mozzarella on top of each rolled-out dough piece.
33Add some chicken filling and mozzarella on top of each rolled-out dough piece.
34Pinch the edges of the dough together to make the hot pocket shape.
35Pinch the edges of the dough together to make the hot pocket shape.
36Pinch the edges of the dough together to make the hot pocket shape.
37Toast the hot pockets in a pan until golden brown.
38Toast the hot pockets in a pan until golden brown.
39Toast the hot pockets in a pan until golden brown.
40Wrap the hot pockets for storage or enjoy immediately.
41Wrap the hot pockets for storage or enjoy immediately.
42Wrap the hot pockets for storage or enjoy immediately.
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)
15 g Garlic Salt
15 g Garlic Salt
15 g Garlic Salt
8 g Italian Seasoning
8 g Italian Seasoning
8 g Italian Seasoning
1135 g Chicken Breast
1135 g Chicken Breast
1135 g Chicken Breast
7 g Garlic Salt
7 g Garlic Salt
7 g Garlic Salt
3 g Smoked Paprika
3 g Smoked Paprika
3 g Smoked Paprika
8 g Ranch Seasoning
8 g Ranch Seasoning
8 g Ranch Seasoning
3 g Black Pepper
3 g Black Pepper
3 g Black Pepper
60 g Tomato Salsa
60 g Tomato Salsa
60 g Tomato Salsa
100 g Diced White Onions
100 g Diced White Onions
100 g Diced White Onions
120 g Buffalo Sauce
120 g Buffalo Sauce
120 g Buffalo Sauce
392 g Fat Free Mozzarella
392 g Fat Free Mozzarella
392 g Fat Free Mozzarella
10 g Fresh Chives
10 g Fresh Chives
10 g Fresh Chives
335 g Cottage Cheese
335 g Cottage Cheese
335 g Cottage Cheese
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
7 g Garlic Salt
7 g Garlic Salt
7 g Garlic Salt
3 g Black Pepper
3 g Black Pepper
3 g Black Pepper
3 g Onion Powder
3 g Onion Powder
3 g Onion Powder
120 g Buffalo Sauce
120 g Buffalo Sauce
120 g Buffalo Sauce
60 g Fat Free Milk
60 g Fat Free Milk
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.