These Buffalo chicken hot pockets are stuffed with cheesy buffalo chicken, wrapped in a Greek yogurt dough, and cooked until the outside turns golden with a melty inside.
WHY YOU'LL LOVE THIS RECIPE
This recipe is filling enough for lunch or dinner, but also work really well as a meal prep recipe because they reheat better than you’d expect.
INGREDIENTS
For the Buffalo chicken you will need: Chicken breasts, Garlic salt, Smoked Paprika, Ranch seasoning, Black pepper, Tomato salsa, Onions, Buffalo sauce, Fat-free mozzarella, and Chives
Add the chicken breasts to your crockpot and season them with seasonings. Add the remaining ingredients, then mix. Cover and cook on high for 3 to 4 hours.
STEP 1: COOK THE BUFFALO CHICKEN
STEP 2: MAKE THE HIGH-PROTEIN BUFFALO SAUCE
Add the cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk to a blender. Blend until completely smooth.
STEP 3: FINISH THE FILLING
Shred the chicken directly in the crockpot. Pour in the buffalo sauce mixture and stir until everything is coated. Add mozzarella and the chives, then mix again.
STEP 4: MAKE THE DOUGH
In a large bowl, mix the dough ingredientss. Knead it lightly until smooth, then divide it into 8 to 10 equal portions. Roll each portion into a flat oval or rectangle.
STEP 5: FILL AND SEAL THE HOT POCKETS
Spoon the buffalo chicken filling onto one side of each dough piece. Top with the remaining mozzarella, then fold the dough over and seal the edges tightly.
STEP 6: COOK UNTIL GOLDEN
Heat a nonstick pan over medium heat. Cook the hot pockets for about 4 to 5 minutes per side, until the outside is golden brown and the filling is hot and melty. Serve warm.
STORAGE TIPS
You can store the hot pockets in an airtight container in the fridge for up to 4 days. To reheat, warm them in a skillet, in the air fryer, or in the oven until heated through.
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