1Cook chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker for 2 to 3 hours until done.
2Cook chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker for 2 to 3 hours until done.
3Cook chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker for 2 to 3 hours until done.
4While the chicken is cooking, prepare the high protein buffalo sauce by blending 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 by blending 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 by blending cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
7Shred the cooked chicken.
8Shred the cooked chicken.
9Shred the cooked chicken.
10Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
11Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
12Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
13Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
14Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
15Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
16Mix the dough ingredients with your hands until a clumpy mixture forms.
17Mix the dough ingredients with your hands until a clumpy mixture forms.
18Mix the dough ingredients with your hands until a clumpy mixture forms.
19Knead the dough for a few minutes until smooth.
20Knead the dough for a few minutes until smooth.
21Knead the dough for a few minutes until smooth.
22Cut the dough into 10 equal pieces and shape them into balls.
23Cut the dough into 10 equal pieces and shape them into balls.
24Cut the dough into 10 equal pieces and shape them into balls.
25Roll out each ball until very thin.
26Roll out each ball until very thin.
27Roll out each ball until very thin.
28Add some chicken mixture and mozzarella on top of each rolled-out dough piece.
29Add some chicken mixture and mozzarella on top of each rolled-out dough piece.
30Add some chicken mixture and mozzarella on top of each rolled-out dough piece.
31Pinch the edges together to form the hot pocket.
32Pinch the edges together to form the hot pocket.
33Pinch the edges together to form the hot pocket.
34Toast the hot pockets in a pan until golden brown.
35Toast the hot pockets in a pan until golden brown.
36Toast the hot pockets in a pan until golden brown.
To make your own chicken, combine chicken breast with ingredients in a slow cooker and cook for 2 to 3 hours.
To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
To reheat, take out a frozen hot pocket, wrap it 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.