Chipotle Chicken Bacon Hot Pockets

In a slow cooker, combine chicken breast with garlic salt, onion powder, chipotle peppers, and honey.

Mix the ingredients to coat the chicken, then cook on high for 2-3 hours.

In a blender, combine cottage cheese, light mayo, chipotle peppers, garlic salt, black pepper, honey, and fat-free milk.

Blend all sauce ingredients until smooth.

Shred the cooked chicken using two forks.

To the shredded chicken, add the blended sauce, mozzarella, cooked bacon, and chives. Mix until well combined.

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

Knead the dough on a flat surface for a few minutes until smooth.

Cut the dough into 10 equal pieces and shape each piece into a ball.

On a floured surface, roll out each dough ball until it's very thin.

Place the chicken filling and extra mozzarella onto the rolled-out dough.

Pinch the edges of the dough together to seal it and form the hot pocket.

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