Chicken Cheddar and Broccoli Hot Pockets

When I was growing up my mom would buy cheesy broccoli chicken hot pockets, on a very rare occasion. I enjoyed them so much that I looked forward to them! Needless to say, it wasn’t the most nutritious meal (even with all of the broccoli). In an effort to bring back a personal childhood favorite of this marvelous American ‘comfort food’, I have re-created this recipe to have all of the same cheesy goodness that I remember in a surprisingly healthy way! I can honestly say these ‘hot pockets’ turned out to be one of my most favorite recipes to date! I hope you enjoy!


  • 1 lbChicken breasts (fresh or frozen)
  • 1 1/2 cupChicken broth
  • 4 cupsBroccoli florets, (chopped fine) [1]
  • 1/2 cupPlain low fat Greek yogurt
  • 1 1/2 cup2% Cheddar cheese, shredded (or cheese of choice
  • 1/4 tspGarlic powder
  • 1/4 tspPepper
  • 1/4 tspSalt
  • 4Large whole grain/low carb tortillas [2]

[1] Frozen broccoli florets would also work.

[2] I like La Tortilla brand for this recipe. Choose gluten free wrap if sensitive.


The estimated total time to make this recipe is 20 minutes OR 4-8 hours.

Crockpot Method: Place chicken breasts (fresh or frozen) in a crockpot along with 1 1/2 cup chicken broth. Cook for 4 hours on high, or for 8 hours on low. Take cooked chicken out and shred with two forks. Add chicken back to crockpot, and add broccoli. Turn heat to high and cook until broccoli is tender (about 5-10 minutes, or you could steam broccoli first, and add it to the shredded chicken). Pour chicken and broccoli into a strainer, and drain off excess broth. Add chicken and broccoli to a large bowl. Add cheese, while everything is still warm, and stir to melt cheese. Add yogurt and spices and stir everything to combine.

Stovetop Method: Cook chicken a large skillet on medium high heat, about 4 minutes on each side or until cooked through and juices run clear.  Chop up the chicken into bite sized pieces. Steam broccoli until just tender in the microwave (about 4-5 minutes) or on stove top. Add to chicken, along with cheese, yogurt, and seasoning. Stir to combine.

Making Hot Pockets: Preheat oven to 425 degrees.  Divide chicken and broccoli mixture among four tortillas. Fold in right and left sides and then tightly roll up.  Place seam side down on a baking sheet and bake for 5-10 minutes or until outsides start to turn golden brown.

Enjoy or Freeze: Enjoy warm, or place leftovers in fridge. These also freeze well! Simply let cool completely, and wrap them up in plastic wrap or foil. Pull them out of the freezer and microwave for about 60-90 seconds, or until warmed through, and enjoy!

Print Recipe