In a 4 to 6 quart slow cooker, mix together hot sauce, water, Ranch seasoning, and garlic powder.
Place chicken in the slow cooker, flipping to ensure both sides are coated in the mixture.
Cover and cook the chicken on high for 3 to 4 hours, or on low for 5 1/2 to 6 1/2 hours, until tender.
Shred the cooked chicken using shredding claws or two forks in the slow cooker, or transfer it to a cutting board and shred it before returning it to the slow cooker.
Stir in the yogurt and blue cheese. Cook for an additional 20 to 30 minutes on low.
Turn off the heat and let the chicken mixture cool slightly. It can be made up to 2 days ahead and refrigerated.
On a work surface or a sheet pan coated with cooking spray, place defrosted empanada disks.
Spoon 1/4 cup of the chicken mixture onto the center of each disk.
Fold the disk over to form a half moon, sealing the edges by pressing down with your fingers. Use the tines of a fork to create marks on the edges or fold and roll the edges in a traditional empanada style. Repeat the process with the remaining ingredients.
Preheat the air fryer to 375℉.
Brush the empanadas with egg mixture.
Coat the air fryer basket with cooking spray.
Cook the empanadas in batches in a single layer, flipping once halfway through cooking. Cook for 12 to 14 minutes.
Notes
Serving size: 1 empanada7 Points®MyWW Points: 7 Blue Plan and 5 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.