Slow Cooker Buffalo Chicken Meatballs
These Slow Cooker Buffalo Chicken Meatballs are a fun twist on classic buffalo wings, delivering the same bold, tangy heat in an easy, bite-sized form. These low calorie, tender chicken meatballs are simmered low and slow in buffalo sauce making them perfect for game day, casual gatherings, or any time you want a crowd-pleasing appetizer without the mess of wings.
Servings: 10 people (2 meatballs each)
Cost: $15
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.