Add the chicken breasts to your crockpot and season with garlic salt, smoked paprika, ranch seasoning, and black pepper. Add the tomato salsa, diced onions, and buffalo sauce, then mix lightly to coat. Cover and cook on low for 6–7 hours or high for 3–4 hours.

Once cooked, shred the chicken directly in the crockpot using two forks.

In a blender, combine the cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk, and blend until smooth. Pour this high-protein buffalo sauce into the shredded chicken and mix well. Stir in half of the mozzarella and chopped chives, then let the filling cool slightly.

In a large bowl, mix the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning until a dough forms. Knead lightly until smooth, then divide into 8–10 equal portions.

Roll each piece into a flat oval or rectangle. Spoon the buffalo chicken filling onto one side of each dough piece, sprinkle the remaining mozzarella over the filling, then fold and seal the edges tightly to form pockets.

Heat a nonstick pan over medium heat and lightly grease it. Cook the hot pockets for about 4–5 minutes per side, turning occasionally, until golden brown on the outside and heated through.