5 from 36 votes
Slow Cooker Buffalo Chicken Meatballs
Slow Cooker Buffalo Chicken Meatballs blend ground chicken with panko breadcrumbs, seasonings, and green onions, baked briefly to brown, then simmered in buffalo sauce for two hours. The result is tender, flavorful meatballs that absorb the tangy and spicy sauce. Serving with blue cheese dressing adds a creamy counterpoint to the buffalo heat, making these meatballs suitable as appetizers or main dishes.
Prep Time
15 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 20 mins
Servings:
6
servings
Course:
Appetizer, Snacks
Ingredients
- 1 pound ground chicken
- ¾ cup panko breadcrumbs
- 1 egg large
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions thinly sliced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¾ cup buffalo sauce
- ¼ cup blue cheese dressing
Instructions
- Preheat oven to 400 degrees 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 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
- Place meatballs into a slow cooker. 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.
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Notes
- Panko breadcrumbs provide a lighter texture and can be found in the Asian section of grocery stores.
- After baking, ensure meatballs are browned on all sides before placing in the slow cooker for best texture.
- Serve immediately after slow cooking and drizzle with blue cheese dressing for contrast to the spicy buffalo sauce.