Directions
- 1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce in a slow cooker.
- 2Mix all the ingredients well in the slow cooker.
- 3Cook on high for 2-3 hours.
- 4Prepare 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.
- 5Blend until smooth.
- 6Shred the cooked chicken in the slow cooker.
- 7Add the blended high-protein buffalo sauce to the shredded chicken.
- 8Add mozzarella and chives to the chicken mixture.
- 9Mix until all ingredients are well combined.
- 10To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
- 11Mix the dough with your hands until it forms a clumpy mixture.
- 12Knead the dough for a few minutes until it is smooth.
- 13Cut the dough into 10 equal pieces.
- 14Shape each piece of dough into a ball.
- 15Roll out each dough ball until it is very thin.
- 16Add a portion of the buffalo chicken filling to the center of the rolled-out dough.
- 17Top with some mozzarella.
- 18Pinch the edges of the dough together to seal and form the hot pocket.
- 19Place the hot pockets in a pan to toast.
- 20Cover the pan with a lid.
- 21Toast until golden brown on both sides.
- 22Wrap the cooked hot pockets in aluminum foil.
Ingredients
- 40 oz Chicken Breast
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Smoked Paprika
- 2 Tbsps Ranch Seasoning
- 0.5 Tbsp Black Pepper
- 4 Tbsps Tomato Salsa
- 1 Cup Diced White Onions
- 0.5 Cup Buffalo Sauce
- 1.5 Cups Cottage Cheese
- 2 oz Fat Cream Cheese
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Cup Buffalo Sauce
- 0.25 Cup Fat Free Milk
- 3.5 Cups Mozzarella
- 10 g Chives
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 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.
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