# Buffalo Chicken Hot Pockets

High-protein buffalo chicken hot pockets are a great meal prep to make for the week, offering a delicious and easy-to-reheat option for a quick meal.

- Servings: 10 servings
- Total time: 210 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce in a slow cooker.
2. Mix all the ingredients well in the slow cooker.
3. Cook on high for 2-3 hours.
4. Prepare 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.
5. Blend until smooth.
6. Shred the cooked chicken in the slow cooker.
7. Add the blended high-protein buffalo sauce to the shredded chicken.
8. Add mozzarella and chives to the chicken mixture.
9. Mix until all ingredients are well combined.
10. To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
11. Mix the dough with your hands until it forms a clumpy mixture.
12. Knead the dough for a few minutes until it is smooth.
13. Cut the dough into 10 equal pieces.
14. Shape each piece of dough into a ball.
15. Roll out each dough ball until it is very thin.
16. Add a portion of the buffalo chicken filling to the center of the rolled-out dough.
17. Top with some mozzarella.
18. Pinch the edges of the dough together to seal and form the hot pocket.
19. Place the hot pockets in a pan to toast.
20. Cover the pan with a lid.
21. Toast until golden brown on both sides.
22. Wrap the cooked hot pockets in aluminum foil.

## Equipment

- slow cooker
- blender
- bowl
- knife
- rolling pin
- pan

## 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.

## Source

- Original video: https://www.instagram.com/reel/DSQOzfBCPcg/?igsh=MWZ5c2JkcG8yeTF3dA==
- Recipe page: https://www.cliprecipe.com/recipe/feb9c983-aab5-4f76-8a0a-ad2d196c3efa
- Extracted: 2026-01-01

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