# Buffalo Chicken Hot Pockets

These high protein buffalo chicken hot pockets are perfect for meal prep and can be reheated in less than five minutes.

- Servings: 10 servings
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker.
2. Cook the chicken in the slow cooker for about two to three hours.
3. Right 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.
4. Shred the cooked chicken.
5. Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
6. For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
7. Mix the dough ingredients with your hands until a clumpy mixture forms.
8. Knead the dough for a few minutes until it looks smooth.
9. Cut the dough into 10 equal pieces and shape them into balls.
10. Roll each dough ball out until it is very thin.
11. Add some chicken filling and mozzarella on top of each rolled-out dough piece.
12. Pinch the edges of the dough together to make the hot pocket shape.
13. Toast the hot pockets in a pan until golden brown.
14. Wrap the hot pockets for storage or enjoy immediately.

## Equipment

- slow cooker
- blender
- pan

## 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.

## Source

- Original video: https://www.instagram.com/reel/DSQOzfBCPcg/
- Recipe page: https://www.cliprecipe.com/recipe/7bb37f62-4f36-4b4b-a917-7d8c6a78a642
- Extracted: 2026-01-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt