Buffalo Chicken Hot Pockets

Steps

1. 1

   Place the chicken breasts in a slow cooker. Add the garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced onion. Cook on low for approximately 2–3 hours, or until the chicken is fully cooked and tender. If using rotisserie chicken, skip this cooking step and shred the meat directly.

   Start 3-hour timer
2. 2

   While the chicken is nearly finished, prepare the high-protein buffalo sauce. Add the cottage cheese, reduced-fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk to a blender.

3. 3

   Blend the sauce until completely smooth and creamy, scraping down the sides if necessary. Set it aside until the chicken is shredded.

4. 4

   Remove the cooked chicken from the slow cooker and shred it thoroughly with two forks or a stand mixer. Discard any bones, skin, or connective tissue if present.

5. 5

   Add the blended buffalo sauce to the shredded chicken. Stir until the chicken is evenly coated.

6. 6

   Add the filling buffalo sauce, the fat-free mozzarella, and the chopped fresh chives to the chicken mixture. Stir until the cheese and herbs are distributed throughout.

7. 7

   Make the dough by combining the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning in a large bowl. Mix with your hands until a clumpy dough forms and no large dry patches remain.

8. 8

   Transfer the dough to a lightly floured work surface and knead for a few minutes, until it becomes smooth and cohesive. Avoid adding excessive flour, which can make the dough tough.

9. 9

   Divide the dough into 10 equal portions and shape each portion into a ball.

10. 10

    Roll each dough ball into a very thin round or rectangle. Keep the remaining dough covered while working so it does not dry out.

11. 11

    Place a portion of the buffalo chicken filling in the center of the rolled dough, leaving a clear border around the edges. Add a little additional mozzarella if desired for the filling.

12. 12

    Fold the dough over the filling and pinch the edges firmly closed, enclosing the filling completely. Repeat with the remaining dough and chicken mixture.

13. 13

    Heat a skillet or griddle over medium heat. Place the sealed hot pockets in the dry pan, working in batches if necessary, and toast until golden brown on the underside.

14. 14

    Turn the hot pockets and toast the second side until golden brown and the dough is cooked through. Reduce the heat if the exterior browns before the dough is done.

15. 15

    Serve hot. For storage, wrap each cooled hot pocket in aluminum foil or place them in an airtight freezer bag, then freeze for up to 1 month.

16. 16

    To reheat from frozen, wrap one hot pocket in a wet paper towel and place it on a microwave-safe plate. Microwave for 3–4 minutes, checking that the center is hot. For a crisp exterior, toast it in a pan or air fryer for a few additional minutes.

    Start 4-minute timer