# Buffalo Chicken Hot Pockets

These Buffalo Chicken Hot Pockets are a high-protein meal prep option with better macros than most protein bars, perfect for freezing and reheating quickly.

- Servings: 10 servings
- Total time: 180 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 8 g Italian Seasoning
- 1135 g Chicken Breast
- 0.5 Tbsp Garlic Salt
- 3 g Smoked Paprika
- 2 Tbsps Ranch Seasoning
- 3 g Black Pepper
- 4 Tbsps Tomato Salsa
- 1 Cup Diced White Onions
- 0.5 Cup Buffalo Sauce
- 3.5 Cups Fat Free Mozzarella
- 10 g Fresh Chives
- 1.5 Cups Cottage Cheese
- 56 g 1/3 Fat Cream Cheese
- 0.5 Tbsp Garlic Salt
- 3 g Black Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Cup Buffalo Sauce
- 0.25 Cup 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 and cook for about 2 to 3 hours.
2. While 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.
3. Shred the cooked chicken, then add the buffalo sauce, mozzarella, and chives to it.
4. For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix with your hands until a clumpy mixture forms.
5. Knead the dough for a few minutes until it is smooth.
6. Cut the dough into 10 equal pieces and shape them into balls.
7. Roll out each dough ball until it is very thin.
8. Add some chicken filling and mozzarella on top of each rolled-out dough piece.
9. Pinch the edges of the dough together to form the hot pocket.
10. Toast the hot pockets in a pan until golden brown.

## Equipment

- slow cooker
- blender
- pan

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8maKkHL/
- Recipe page: https://www.cliprecipe.com/recipe/e240e1cf-e7d4-4a8b-982e-0eda02b7b913
- Extracted: 2026-02-01

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