Slow cooker buffalo chicken meatballs are an awesome twist on classic buffalo wings, delivering all that craveable bold and tangy flavor you expect from wings, but without the messy fingers.
They’re perfect for game day, casual gatherings, or anytime you want a crowd-pleasing appetizer that is sure to get the crowd buzzing. Set them out with toothpicks and watch them disappear.
Why These Slow Cooker Buffalo Chicken Meatballs Are Perfect for Game Day
Instead of frying wings or juggling trays in the oven, these meatballs simmer gently in the slow cooker, soaking up buffalo sauce and staying tender from start to finish. These means you have more time to cheer on your favorite team and hang with the crowd! (It also means you won’t have guests with messy wing fingers on your couch!)
Why You’ll Love These Buffalo Chicken Meatballs
- A fun twist on classic buffalo wings—all the flavor, none of the fuss
- Lower calorie than traditional wings, especially when slow-cooked instead of fried
- Easy to make with simple ingredients and minimal prep
- Gluten-free adaptable by using gluten-free panko
Low Calorie, Big Buffalo Flavor
If you love buffalo chicken wings but don’t love the calorie commitment, these Slow Cooker Buffalo Chicken Meatballs are about to become your favorite bite. They deliver that same bold, tangy buffalo flavor you crave—just in a bite-sized, meatball form. Swapping wings for ground chicken reduces calories dramatically, but without sacrificing any of that indulgent and satisfying buffalo flavor.
Tips for the Best Results
- Use a cookie scoop when forming the meatballs. It keeps them uniform in size so they cook evenly and look polished on a platter.
- Don’t overmix the chicken mixture—gentle mixing keeps the meatballs tender, not dense.
- Stick with the right hot sauce. I strongly recommend Frank’s RedHot for authentic buffalo flavor. And just to be clear—never Tabasco. It’s a completely different sauce and won’t give you that classic buffalo taste.
- Keep them warm for serving. The slow cooker doubles as the perfect serving vessel for parties.
Make Them Gluten-Free
This recipe is easy to adapt for gluten-free guests. Simply swap regular panko for gluten-free panko breadcrumbs—the texture and flavor stay spot on, and no one will notice the difference
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Perfect for Super Bowl or Any Casual Occassion
These buffalo chicken meatballs are one of those recipes that disappear fast. They’re bold, comforting, and just a little lighter than the original—proof that you don’t need wings to get your buffalo fix. Serve them straight from the slow cooker with toothpicks, add celery sticks and your favorite Blue cheese dip on the side, or pile them onto a platter for game day grazing.
Slow Cooker Buffalo Chicken Meatballs
Equipment
- 1 small (2.5 qt) slow cooker
Ingredients
- 1 lb ground chicken
- ¾ cup panko breadcrumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions scallions, thinly sliced
- Kosher salt and freshly ground black pepper to taste
- ¾ cup buffalo sauce Recommended Frank’s Classic Hot Sauce
- ¼ cup blue cheese dressing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and 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 fork, stir until well combined. Roll the mixture into small meatballs. (Tip: Use a 1.5 inch tablespoon cookie scoop for consistency.)
- 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 with your favorite Blue Cheese Sauce on the side for dipping.
What readers are saying about Slow cooker Buffalo Chicken Meatballs
Most surprising alternative to buffalo wings! Healthier, easier to eat- home run!