Description

Craving a spicy, cheesy, party-ready dish that’s sure to steal the show? Look no further than Slow Cooker Buffalo Chicken Pizza Pockets! These irresistible pockets are stuffed with tender, Buffalo sauce-soaked chicken, melty mozzarella, and optional tangy blue cheese, all wrapped in golden, crispy pizza dough. The slow cooker makes the chicken filling effortless, infusing it with bold, spicy flavor, while a quick oven bake ensures the pockets are perfectly gooey and crisp.

Ingredients

For the Buffalo Chicken Filling

Chicken Breasts (1 lb, boneless, skinless): Provides a tender, shreddable base.
- Substitution: Chicken thighs (for richer flavor), rotisserie chicken (skip slow cooking), or jackfruit for vegetarian.
Buffalo Sauce (½ cup): Delivers the signature spicy, tangy flavor.
- Substitution: Hot sauce mixed with 1 tbsp melted butter or a milder wing sauce.
Cream Cheese (2 oz, optional): Adds creamy richness to the filling.
- Substitution: Greek yogurt, sour cream, or vegan cream cheese.

For the Pizza Pockets

Pizza Dough (1 lb, store-bought or homemade): Forms the crispy, chewy pocket.
- Substitution: Crescent roll dough, puff pastry, or gluten-free pizza dough.
Shredded Mozzarella Cheese (1 cup): Melts into gooey, stretchy goodness.
- Substitution: Cheddar, Monterey Jack, or vegan mozzarella.
Crumbled Blue Cheese (½ cup, optional): Adds tangy, pungent depth.
- Substitution: Feta, gorgonzola, or omit for milder flavor.
Egg (1, beaten): Creates a golden, shiny finish.
- Substitution: Milk, cream, or olive oil for egg-free.

For Dipping

Ranch or Blue Cheese Dressing (½-1 cup): Complements the spicy filling.
- Substitution: Homemade ranch, Caesar dressing, or vegan ranch.

For Garnish (optional)

Fresh Parsley or Green Onions (chopped): Adds vibrant color and freshness.
- Substitution: Cilantro or no garnish.

Why They’re Important: The chicken and Buffalo sauce deliver the spicy, wing-inspired core, while mozzarella and optional blue cheese create a melty, tangy filling. Pizza dough provides a crispy, handheld vessel, and the egg wash ensures a golden finish. Ranch or blue cheese dressing cools the heat, making every bite balanced and addictive.

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Instructions

Step 1: Prepare the Buffalo Chicken Filling

Place 1 lb boneless, skinless chicken breasts in the slow cooker. Pour ½ cup Buffalo sauce over the chicken, ensuring it’s well-coated. Add 2 oz cream cheese (if using) for extra creaminess.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
Remove the chicken to a bowl and shred with two forks. Stir in the slow cooker sauce (and melted cream cheese, if used) to coat evenly. Set aside to cool slightly.
- Tip: If the sauce is too thin, simmer it in a saucepan for 5 minutes to thicken before mixing with the chicken. Reserve extra sauce for dipping if desired.

Step 2: Preheat and Prepare

About 30 minutes before the chicken is done, preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Tip: Ensure the oven is fully preheated for even baking. Parchment paper makes transferring pockets easier.

Step 3: Assemble the Pizza Pockets

On a lightly floured surface, roll out 1 lb pizza dough to about ¼ inch thick. Cut into 6 equal squares (roughly 5×5 inches) using a knife or pizza cutter.
Place 2-3 tbsp of the Buffalo chicken filling in the center of each square. Top with 2 tbsp shredded mozzarella cheese and 1 tbsp crumbled blue cheese (if using).
Fold each square over the filling to form a triangle, pressing the edges to seal. Crimp with a fork to ensure no filling leaks during baking.
- Tip: Don’t overfill to prevent bursting. If the dough is sticky, dust with more flour. Ensure edges are sealed tightly by pressing firmly.

Step 4: Bake the Pizza Pockets

Brush the tops of the pockets with 1 beaten egg for a golden, shiny finish.
Place the pockets on the prepared baking sheet, leaving 1-2 inches between each. Bake at 400°F (200°C) for 12-15 minutes, or until the dough is golden brown and the cheese is bubbling inside.
- Tip: Rotate the baking sheet halfway through for even browning. Check doneness by tapping the pockets; they should sound hollow. If any leak, they’re still delicious!

Step 5: Serve

Let the pizza pockets cool for 2-3 minutes, then transfer to a serving platter. Garnish with chopped fresh parsley or green onions for a vibrant touch.
Serve warm with ½-1 cup ranch or blue cheese dressing in small bowls for dipping.
Pair with celery sticks, carrot sticks, or a simple green salad for a complete party spread.
- Tip: Cut one pocket open to show the gooey filling for a tempting presentation. Keep pockets warm in a 200°F (93°C) oven if serving in batches.