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.
4While the chicken is cooking, prepare the high-protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
5While the chicken is cooking, prepare the high-protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
6While the chicken is cooking, prepare the high-protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
7Shred the cooked chicken, then add the buffalo sauce, mozzarella, and chives to it.
8Shred the cooked chicken, then add the buffalo sauce, mozzarella, and chives to it.
9Shred the cooked chicken, then add the buffalo sauce, mozzarella, and chives to it.
10For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until a clumpy mixture forms.
11For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until a clumpy mixture forms.
12For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until a clumpy mixture forms.
13Knead the dough for a few minutes until it is smooth.
14Knead the dough for a few minutes until it is smooth.
15Knead the dough for a few minutes until it is smooth.
16Cut the dough into 10 equal pieces and shape them into balls.
17Cut the dough into 10 equal pieces and shape them into balls.
18Cut the dough into 10 equal pieces and shape them into balls.
19Roll out each dough ball until it is very thin.
20Roll out each dough ball until it is very thin.
21Roll out each dough ball until it is very thin.
22Add some chicken filling and mozzarella on top of each rolled-out dough piece.
23Add some chicken filling and mozzarella on top of each rolled-out dough piece.
24Add some chicken filling and mozzarella on top of each rolled-out dough piece.
25Pinch the edges of the dough together to form the hot pocket.
26Pinch the edges of the dough together to form the hot pocket.
27Pinch the edges of the dough together to form the hot pocket.
28Toast the hot pockets in a pan until golden brown.
29Toast the hot pockets in a pan until golden brown.
30Toast the hot pockets in a pan until golden brown.
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
1135 g Chicken Breast
1135 g Chicken Breast
1135 g Chicken Breast
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
3 g Smoked Paprika
3 g Smoked Paprika
3 g Smoked Paprika
2 Tbsps Ranch Seasoning
2 Tbsps Ranch Seasoning
2 Tbsps Ranch Seasoning
3 g Black Pepper
3 g Black Pepper
3 g 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
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
0.5 Tbsp Garlic Salt
3 g Black Pepper
3 g Black Pepper
3 g 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 cooking your own chicken breast.
To freeze, wrap hot pockets in aluminum foil or an airtight freezer bag for up to 1 month.
To reheat from frozen, microwave on a plate for 3-4 minutes, then toast in a pan or air fry for a few minutes for crispiness.
Knead the dough until smooth.
Roll the dough balls out until they are very thin.