Slow Cooker Buffalo Chicken Meatballs
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Prep Time
15 mins
-
Bake Time
8 mins
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Total Time
23 mins
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Servings
10
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Calories
130 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Slow Cooker Buffalo Chicken Meatballs
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These buffalo chicken meatballs are big on flavor, not on work. Make these tasty buffalo chicken meatballs in the slow cooker! It's easy!
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Ingredients
- 1 pound ground chicken
- ½ cup panko
- 1 large egg slightly beaten
- ½ cup parmesan
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ cup buffalo sauce
- ¼ cup ranch dressing one of our favorite dips
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Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400°. Line a pan with tin foil and spray with nonstick cooking spray,
- In a large bowl combine the ground chicken, panko, egg, parmesan, garlic powder, onion powder, and smoked paprika.
- Using a spoon or scoop, roll the mixture into 1 inch balls and place on the baking pan.
- Place baking pan on the middle rack of the oven and bake for 8 minutes. (They will finish cooking in the slow cooker)
- Remove and place meat balls into a slow cooker. Pour buffalo sauce over the meatballs and toss to coat.
- Turn the slow cooker on low and cook for 2 hours.
- Serve with ranch dressing or one of our favorite dips, celery and carrot sticks.
- Enjoy every bite.
Notes
- Tasty snack and yummy party appetizer. These crockpot meatballs are all the tangy heat of buffalo wings but in a juicy meaty ball without any bones. Easy to serve straight from the crockpot. Dress these babies with a side of fresh carrot and celery sticks and ranch dressing.
- What do I need to get started?Ground Chicken - or ground TurkeyPanko - regular or seasonedEggParmessan - fresh grated is best or pregrated in the refrigerator section, not from the jarGarlic powderOnion powderSmoked PaprikaBuffalo sauce - your favorite brandRanch Dressing - your favorite
- Tips:To ensure even cooking be sure the meatballs are all around the same size in diameter. I prefer a 1 to 1 ½ inch meatball.If you don’t want to use the slow cooker, bake meatballs for 25 minutes, then cover with sauce and bake for an additional 5 minutes.
- Storage:Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish.
- More delicious Spring Slow Cooker Recipes can be found in that link.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
63mg
(21%)
Sodium
743mg
(31%)
Potassium
263mg
(8%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
118IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 63mg | 21% |
| Sodium | 743mg | 31% |
| Potassium | 263mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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