Cook Chicken: Place the chicken breasts in a crockpot and sprinkle with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced onions, and buffalo sauce. Set your crockpot to low and cook for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork.

Prepare Sauce: In a blender, combine the cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and a splash of milk. Blend until smooth and creamy.

Mix Filling: Shred the chicken in the crockpot. Stir in the buffalo sauce mixture, half of the fat-free mozzarella, and chopped chives. Mix until fully combined and set aside to cool slightly.

Make Dough: In a mixing bowl, combine the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning. Knead until smooth and elastic, then divide into 8-10 portions and roll into flat ovals.

Fill and Seal: Spoon filling onto one side of the rolled-out dough, top with remaining mozzarella, fold over, and pinch edges tightly to seal.

Cook Hot Pockets: Heat a nonstick pan over medium heat, lightly greasing it. Cook the hot pockets for 4-5 minutes on each side until golden brown and heated through.