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 2 to 3 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 2 to 3 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 2 to 3 hours.
4Prepare the high protein buffalo sauce by combining cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk in a blender.
5Prepare the high protein buffalo sauce by combining cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk in a blender.
6Prepare the high protein buffalo sauce by combining cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk in a blender.
7Shred the cooked chicken.
8Shred the cooked chicken.
9Shred the cooked chicken.
10Add the buffalo sauce, fat-free mozzarella, and fresh chives to the shredded chicken and mix.
11Add the buffalo sauce, fat-free mozzarella, and fresh chives to the shredded chicken and mix.
12Add the buffalo sauce, fat-free mozzarella, and fresh chives to the shredded chicken and mix.
13To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning and mix with your hands until clumpy.
14To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning and mix with your hands until clumpy.
15To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning and 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.
29Pinch the edges of the dough together to form the hot pocket.
30Pinch the edges of the dough together to form the hot pocket.
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 the hot pockets in aluminum foil or an airtight freezer bag for freezing, keeping them frozen for up to 1 month.
35Wrap the hot pockets in aluminum foil or an airtight freezer bag for freezing, keeping them frozen for up to 1 month.
36Wrap the hot pockets in aluminum foil or an airtight freezer bag for freezing, keeping them frozen for up to 1 month.
37To reheat, wrap a frozen hot pocket in a wet paper towel and microwave on a plate for 3-4 minutes.
38To reheat, wrap a frozen hot pocket in a wet paper towel and microwave on a plate for 3-4 minutes.
39To reheat, wrap a frozen hot pocket in a wet paper towel and microwave on a plate for 3-4 minutes.
40Toast the reheated hot pocket in a pan or air fry for a few minutes if a crispy texture is desired.
41Toast the reheated hot pocket in a pan or air fry for a few minutes if a crispy texture is desired.
42Toast the reheated hot pocket in a pan or air fry for a few minutes if a crispy texture is desired.
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 for convenience.
Knead the dough until smooth.
Hot pockets can be frozen for up to one month.
Reheat frozen hot pockets in a microwave and then in a pan or air fryer for crispiness.