Chipotle Chicken Bacon Hot Pockets with Cottage Cheese

Slow Cooker Chicken

1. Combine 40oz chicken breast, 1 Tbsp garlic salt, 1 Tbsp onion powder, 0.33 cup chipotle peppers, and 2 Tbsp honey in a slow cooker.
2. Cook on high for 2-3 hours.

Chipotle Sauce

1. Combine 2 cups cottage cheese, 2 Tbsp light mayo, 50g canned chipotle peppers, 0.5 Tbsp garlic salt, 0.5 Tbsp black pepper, 1 Tbsp honey, and 0.5 cup fat-free milk in a blender.
2. Blend until smooth.

Filling Assembly

1. Shred the cooked chicken using two forks.
2. Add the blended sauce, mozzarella cheese, center-cut bacon, and chives. Mix well.

Dough and Shaping

1. In a bowl, mix 500g self-rising flour, 520g Greek yogurt, 1 Tbsp garlic salt, and 1 Tbsp Italian seasoning until a clumpy dough forms.
2. Knead the dough until smooth.
3. Cut into 10 equal pieces and shape into balls.
4. Roll out each ball until thin.
5. Place the chicken and mozzarella filling in the center, then pinch the edges together to seal the hot pocket.

Cooking

1. Toast in a pan over medium heat until golden brown on both sides.