Buffalo Chicken Hot Pockets

210 mins
Serves 10
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Directions

  1. 1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce in a slow cooker.
  2. 2Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce in a slow cooker.
  3. 3Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce in a slow cooker.
  4. 4Mix all the ingredients well in the slow cooker.
  5. 5Mix all the ingredients well in the slow cooker.
  6. 6Mix all the ingredients well in the slow cooker.
  7. 7Cook on high for 2-3 hours.
  8. 8Cook on high for 2-3 hours.
  9. 9Cook on high for 2-3 hours.
  10. 10Prepare the high-protein buffalo sauce by combining cottage cheese, fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk in a blender.
  11. 11Prepare the high-protein buffalo sauce by combining cottage cheese, fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk in a blender.
  12. 12Prepare the high-protein buffalo sauce by combining cottage cheese, fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk in a blender.
  13. 13Blend until smooth.
  14. 14Blend until smooth.
  15. 15Blend until smooth.
  16. 16Shred the cooked chicken in the slow cooker.
  17. 17Shred the cooked chicken in the slow cooker.
  18. 18Shred the cooked chicken in the slow cooker.
  19. 19Add the blended high-protein buffalo sauce to the shredded chicken.
  20. 20Add the blended high-protein buffalo sauce to the shredded chicken.
  21. 21Add the blended high-protein buffalo sauce to the shredded chicken.
  22. 22Add mozzarella and chives to the chicken mixture.
  23. 23Add mozzarella and chives to the chicken mixture.
  24. 24Add mozzarella and chives to the chicken mixture.
  25. 25Mix until all ingredients are well combined.
  26. 26Mix until all ingredients are well combined.
  27. 27Mix until all ingredients are well combined.
  28. 28To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  29. 29To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  30. 30To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  31. 31Mix the dough with your hands until it forms a clumpy mixture.
  32. 32Mix the dough with your hands until it forms a clumpy mixture.
  33. 33Mix the dough with your hands until it forms a clumpy mixture.
  34. 34Knead the dough for a few minutes until it is smooth.
  35. 35Knead the dough for a few minutes until it is smooth.
  36. 36Knead the dough for a few minutes until it is smooth.
  37. 37Cut the dough into 10 equal pieces.
  38. 38Cut the dough into 10 equal pieces.
  39. 39Cut the dough into 10 equal pieces.
  40. 40Shape each piece of dough into a ball.
  41. 41Shape each piece of dough into a ball.
  42. 42Shape each piece of dough into a ball.
  43. 43Roll out each dough ball until it is very thin.
  44. 44Roll out each dough ball until it is very thin.
  45. 45Roll out each dough ball until it is very thin.
  46. 46Add a portion of the buffalo chicken filling to the center of the rolled-out dough.
  47. 47Add a portion of the buffalo chicken filling to the center of the rolled-out dough.
  48. 48Add a portion of the buffalo chicken filling to the center of the rolled-out dough.
  49. 49Top with some mozzarella.
  50. 50Top with some mozzarella.
  51. 51Top with some mozzarella.
  52. 52Pinch the edges of the dough together to seal and form the hot pocket.
  53. 53Pinch the edges of the dough together to seal and form the hot pocket.
  54. 54Pinch the edges of the dough together to seal and form the hot pocket.
  55. 55Place the hot pockets in a pan to toast.
  56. 56Place the hot pockets in a pan to toast.
  57. 57Place the hot pockets in a pan to toast.
  58. 58Cover the pan with a lid.
  59. 59Cover the pan with a lid.
  60. 60Cover the pan with a lid.
  61. 61Toast until golden brown on both sides.
  62. 62Toast until golden brown on both sides.
  63. 63Toast until golden brown on both sides.
  64. 64Wrap the cooked hot pockets in aluminum foil.
  65. 65Wrap the cooked hot pockets in aluminum foil.
  66. 66Wrap the cooked hot pockets in aluminum foil.

Ingredients

  • 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
  • 1.5 Cups Cottage Cheese
  • 1.5 Cups Cottage Cheese
  • 1.5 Cups Cottage Cheese
  • 2 oz Fat Cream Cheese
  • 2 oz Fat Cream Cheese
  • 2 oz 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
  • 3.5 Cups Mozzarella
  • 3.5 Cups Mozzarella
  • 3.5 Cups Mozzarella
  • 10 g Chives
  • 10 g Chives
  • 10 g Chives
  • 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

Equipment

slow cookerblenderbowlkniferolling pinpan

Tips

  • You can use rotisserie chicken if you prefer.
  • For freezing, wrap hot pockets in aluminum foil or put them in an airtight freezer bag and freeze for up to 1 month.
  • For reheating, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast in a pan or air fry for a few minutes if you like it crispy.