High Protein Buffalo Chicken Hot Pockets

In a slow cooker, combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onions, and buffalo sauce.

Mix everything together, cover the slow cooker, and cook on high for 2-3 hours.

In a blender, combine cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk. Blend until smooth.

Once the chicken is cooked, shred it with a fork. Pour in the blended buffalo sauce, add mozzarella and fresh chives, and mix until everything is well combined.

In a large bowl, add self-rising flour, Greek yogurt, garlic salt, and Italian seasoning. Mix with your hands until a clumpy mixture forms.

Transfer the dough to a flat surface and knead for a few minutes until smooth. Cut the dough into 10 equal pieces and shape each piece into a ball.

On a lightly floured surface, roll each dough ball out until it is very thin. Add a portion of the chicken filling to the center.

Fold the dough over and pinch the edges together to completely seal the hot pocket.

Toast the hot pockets in a pan over medium heat, with a lid on, until golden brown on both sides.

Wrap the cooked hot pockets in aluminum foil for storage. They can be frozen and reheated later.