If you love bold flavors with minimal fuss, you absolutely have to try this Slow Cooker Buffalo Chicken Meatballs Recipe. These tender, juicy meatballs soak up that signature tangy and spicy buffalo sauce while cooking low and slow, resulting in a dish that is packed with flavor and irresistibly satisfying. Whether you’re hosting a game day party or just craving something cozy and exciting, these meatballs hit the perfect balance of heat, creaminess, and comfort in every bite.
Ingredients You’ll Need
This Slow Cooker Buffalo Chicken Meatballs Recipe uses straightforward ingredients that come together beautifully. Each component plays a crucial role: the hot sauce delivers heat and zest, the butter mellows and adds richness, while the ground chicken keeps things light yet hearty. The Panko breadcrumbs ensure a tender texture, and a few simple seasonings perfect the overall taste and color.
- Hot sauce (½ cup): Go for Frank’s RedHot original for that authentic buffalo kick that’s vibrant and tangy.
- Butter (6 Tbsp., melted): Adds smooth richness to balance the heat of the sauce and create a silky texture.
- Garlic (1 clove, crushed): Infuses a warm, aromatic punch that subtly enhances the flavor profile.
- Salt (¼ + ½ tsp., to taste): Essential for seasoning both the sauce and meatballs, boosting all the other flavors.
- Ground chicken (1 lb., 93/7): Lean and tender, it’s the perfect base for these meatballs, light yet satisfying.
- Large egg (1, whisked): Acts as a binder to keep the meatballs from falling apart during slow cooking.
- Cayenne pepper (¼ tsp., optional): For those who like a little extra heat, it adds a subtle kick without overpowering.
- Panko breadcrumbs (½ cup, gluten-free if preferred): These provide a delicate crunch and keep the meatballs soft and fluffy inside.
- Ranch or Blue Cheese dressing (optional): Perfect for drizzling on top to cool the spice and add creamy contrast.
- Green onions (finely chopped, optional): Fresh, crisp, and colorful—adds a lovely finishing touch.
How to Make Slow Cooker Buffalo Chicken Meatballs Recipe
Step 1: Prepare the Buffalo Sauce
Start by whisking together the hot sauce, melted butter, crushed garlic, and a pinch of salt in a medium bowl until smooth and well combined. This sauce is the heart of your dish—it’s where the bold buffalo flavor develops and will coat the meatballs beautifully as they cook.
Step 2: Mix the Chicken Meatball Ingredients
In a large bowl, combine the ground chicken with the whisked egg, salt, optional cayenne pepper, and Panko breadcrumbs. Use your hands to mix everything until it’s evenly incorporated—this gentle mixing ensures your meatballs stay tender and don’t turn rubbery.
Step 3: Shape the Meatballs
Roll the mixture into 2-tablespoon sized balls. Keeping them all the same size helps them cook evenly and absorb just the right amount of sauce. Handle them gently to maintain their light texture.
Step 4: Assemble in the Slow Cooker
Pour half of the buffalo sauce into the base of your slow cooker. Layer the meatballs in a single layer, then pour the remaining sauce generously over the top. This layering ensures each meatball gets coated and infused with that delicious, tangy flavor during cooking.
Step 5: Slow Cook Until Perfect
Set your slow cooker to High for 3 to 4 hours, or Low for 4 to 6 hours. In the last 30 to 60 minutes, give everything a good stir to keep the sauce from sticking or burning and to coat the meatballs evenly. When the timer goes off, turn off the heat and let the meatballs sit for at least 20 minutes—this rest time lets the flavors meld wonderfully.
How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe
Garnishes
To elevate your meatballs, sprinkle on chopped green onions for a fresh crunch and color pop. A drizzle of ranch or blue cheese dressing adds a cooling creaminess that perfectly balances the fiery buffalo sauce. You can even stick a few mini bamboo toothpicks into the meatballs to make serving finger-friendly and festive.
Side Dishes
These meatballs pair beautifully with crisp celery sticks or a simple mixed green salad to cut through the richness. For a heartier meal, serve alongside creamy mashed potatoes or buttery corn on the cob to soak up all that luscious buffalo sauce. Even fluffy rice or garlic bread can be fantastic accompaniments.
Creative Ways to Present
Looking to impress guests? Serve the meatballs over slider buns for mini buffalo chicken sandwiches, or pile them atop nachos with melted cheese and extra ranch for a game day delight. You can even turn them into a hearty casserole baked briefly in the oven with extra cheese melted on top for a fun twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover meatballs and sauce in an airtight container and refrigerate for up to 4 days. The flavors actually intensify after resting, so leftovers taste even better the next day.
Freezing
If you want to save some for a later date, freeze the meatballs in their sauce in a freezer-safe container for up to 3 months. Make sure to thaw them overnight in the fridge before reheating to keep their tender texture intact.
Reheating
Reheat gently either in the microwave or on the stovetop over low heat to prevent drying out. Stir occasionally to ensure the meatballs stay coated in that rich buffalo sauce and heat evenly throughout.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a substitute and will soak up the buffalo sauce just as nicely, offering a slightly different flavor profile but the same great texture.
Is it necessary to stir the meatballs while cooking?
It’s a good idea to stir them during the last half hour of cooking to prevent the sauce from sticking and burning, plus it helps coat the meatballs evenly for maximum flavor.
Can I make these meatballs spicy or milder?
Yes, you can adjust the heat by choosing a milder or hotter hot sauce and increasing or omitting the cayenne pepper according to your taste preferences.
Are these meatballs gluten-free?
They can be easily made gluten-free by using gluten-free Panko breadcrumbs or substituting with crushed gluten-free crackers or almond flour.
What’s the best way to serve these for a party?
Serve them warm in a slow cooker to keep them cozy and saucy, with plenty of toothpicks, ranch or blue cheese dressing, and crunchy veggie sticks on the side for easy dipping.
Final Thoughts
There’s just something so satisfying about a Slow Cooker Buffalo Chicken Meatballs Recipe that’s bursting with flavor yet effortless to make. Whether you’re feeding a crowd or simply craving something cozy and fun, this recipe is bound to become one of your favorites. Give it a try, and prepare for all the compliments coming your way!
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Slow Cooker Buffalo Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
These Slow Cooker Buffalo Chicken Meatballs are a delicious and easy appetizer perfect for game day or any party. Made with ground chicken and coated in a tangy, buttery hot sauce, these meatballs are cooked low and slow to develop deep flavor and tender texture. Serve with ranch or blue cheese dressing and green onions for a crowd-pleasing snack or meal.
Ingredients
Buffalo Sauce
- ½ cup hot sauce (Frank’s RedHot, original)
- 6 Tbsp. butter (melted)
- 1 clove garlic (crushed)
- ¼ tsp. salt (to taste)
Chicken Meatballs
- 1 lb. ground chicken (93/7)
- 1 large egg (whisked)
- ½ tsp. salt
- ¼ tsp. cayenne pepper (optional)
- ½ cup Panko breadcrumbs (gluten-free)
For Serving (Optional)
- Ranch or Blue Cheese dressing
- Green onions (finely chopped)
Instructions
- Make the Buffalo Sauce: In a medium-sized bowl, combine the hot sauce, melted butter, crushed garlic, and ¼ teaspoon salt. Whisk thoroughly until the mixture is smooth and well blended.
- Prepare the Chicken Meatball Mixture: In a large bowl, add ground chicken, whisked egg, ½ teaspoon salt, optional cayenne pepper, and gluten-free Panko breadcrumbs. Mix everything by hand gently until all ingredients are thoroughly incorporated.
- Form the Meatballs: Roll the chicken mixture into meatballs about 2 tablespoons in size, ensuring they are evenly shaped for even cooking.
- Assemble in Slow Cooker: Pour half of the prepared buffalo sauce into the bottom of a 6-quart slow cooker. Arrange the meatballs in a single layer over the sauce.
- Add Remaining Sauce: Pour the rest of the buffalo sauce evenly over the top of the meatballs, coating them thoroughly.
- Slow Cook: Cover and cook on High for 3 to 4 hours or on Low for 4 to 6 hours. During the last 30 to 60 minutes, stir the meatballs gently to prevent the sauce from burning and to ensure even coating.
- Rest Before Serving: Turn off the slow cooker and let the meatballs sit in the sauce for at least 20 minutes to allow flavors to meld and the sauce to thicken slightly.
- Serve: Serve the buffalo chicken meatballs garnished with finely chopped green onions and a drizzle of ranch or blue cheese dressing. Use bamboo toothpicks for easy serving and enjoy!
Notes
- You can adjust the spice level by adding more or less cayenne pepper depending on your heat preference.
- Use gluten-free Panko breadcrumbs to make this recipe gluten-free friendly.
- Stirring the meatballs near the end of the cooking time helps prevent sauce from sticking and burning at the bottom.
- Letting the meatballs rest after cooking helps enhance their texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or skillet.
