1To make the chicken, combine 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.
2To make the chicken, combine 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.
3To make the chicken, combine 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 by blending cottage cheese, 1/3 fat 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 by blending cottage cheese, 1/3 fat 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 by blending cottage cheese, 1/3 fat 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 buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
11Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
12Add the 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, then mix with your hands until clumpy.
14For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until clumpy.
15For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until clumpy.
16Knead the dough for a few minutes until it is smooth.
17Knead the dough for a few minutes until it is smooth.
18Knead the dough for a few minutes until it is smooth.
19Cut the dough into 10 equal pieces and shape them into balls.
20Cut the dough into 10 equal pieces and shape them into balls.
21Cut the dough into 10 equal pieces and shape them into balls.
22Roll out each dough ball until very thin.
23Roll out each dough ball until very thin.
24Roll out each dough ball until very thin.
25Add some chicken filling and mozzarella on top of each rolled-out dough piece.
26Add some chicken filling and mozzarella on top of each rolled-out dough piece.
27Add some chicken filling and mozzarella on top of each rolled-out dough piece.
28Pinch the edges of the dough together to form the hot pocket shape.
29Pinch the edges of the dough together to form the hot pocket shape.
30Pinch the edges of the dough together to form the hot pocket shape.
31Toast the hot pockets in a pan until golden brown.
32Toast the hot pockets in a pan until golden brown.
33Toast the hot pockets in a pan until golden brown.
34Wrap them up and enjoy.
35Wrap them up and enjoy.
36Wrap 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
1 Tbsp Italian Seasoning
1 Tbsp Italian Seasoning
1 Tbsp 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.
To freeze, wrap hot pockets in aluminum foil or an airtight freezer bag for up to 1 month.
To reheat from frozen, wrap in a wet paper towel, microwave for 3-4 minutes, then toast or air fry for crispiness.