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
Scale
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.
