Crockpot Buffalo Chicken Meatballs
User Reviews
4.6
Crockpot Buffalo Chicken Meatballs
Description
The Crockpot Buffalo Chicken Meatballs recipe features ground chicken mixed with Panko breadcrumbs, egg, garlic and onion powders, and green onions, seasoned with salt and pepper. The meatballs are shaped into small balls, baked briefly at 400°F to develop a browned exterior that helps hold them together during slow cooking. After browning, they are cooked gently in a crockpot with buffalo sauce, allowing the flavors to meld and the meatballs to become tender. The dish is completed by drizzling blue cheese dressing over the meatballs when serving, adding a creamy contrast to the spicy sauce.
The texture is juicy and tender, with a slightly crispy outside from the initial bake. The buffalo sauce provides a balanced heat that infuses the meatballs during the slow cook. The recipe yields about 20 meatballs and is designed for ease with a slow cooker finish.
This recipe works well as a party appetizer or as part of a casual dinner. It can be served alongside vegetables, salads, or simple sides. The process allows for hands-off cooking, making it convenient to prepare in advance or double the quantity for larger groups. Freezing extra meatballs before slow cooking is possible for quick meals later.
Ensuring proper ingredient ratios is important for meatball binding. Browning the meatballs before slow cooking is crucial to prevent them from falling apart. Measuring the Panko breadcrumbs carefully prevents the mixture from becoming too loose. This recipe is adaptable for doubling to accommodate more servings or future use.
Ingredients
- 1 pound ground chicken
- ¾ cup breadcrumbs I used Panko
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions thinly sliced
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¾ cup buffalo sauce I used Frank's
- ¼ cup blue cheese dressing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1 ½-inch meatballs, forming about 20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
- Transfer the meatballs into your crockpot. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
- Serve immediately, drizzled with blue cheese dressing, if desired.
Notes
- Measure ingredients accurately to help meatballs bind properly; too much breadcrumb can cause crumbling.
- Browning the meatballs before slow cooking seals them and prevents falling apart.
- Consider making a double batch for parties, potlucks, or freezing for later meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 186kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 1366mg | 57% |
| Potassium | 443mg | 9% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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