Print

Easy Slow Cooker Buffalo Chicken Meatballs

Easy Slow Cooker Buffalo Chicken Meatballs - featured image
Print Recipe

Tender, juicy chicken meatballs simmered in a spicy buffalo sauce, made effortlessly in the slow cooker. Perfect for game day or a simple weeknight dinner.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup buffalo wing sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • Blue cheese or ranch dressing (for serving, optional)
  • Celery sticks and carrot sticks (for serving, optional)
  • Fresh chives or parsley (for serving, optional)

Instructions

  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Mix gently with your hands until evenly distributed. Do not overmix.
  2. Using a cookie scoop or your hands, roll the mixture into 1-inch balls. You should get about 20-24 meatballs.
  3. Heat a large skillet over medium-high heat. Add a drizzle of olive oil or a pat of butter. Working in batches, sear the meatballs for 2-3 minutes per side until nicely browned. They do not need to be cooked through.
  4. In a small bowl, whisk together the buffalo wing sauce, melted butter, brown sugar, and Worcestershire sauce.
  5. Place the seared meatballs in the slow cooker in a single layer. Pour the sauce over the top, ensuring all meatballs are coated. Gently stir to combine.
  6. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until meatballs are cooked through and tender.
  7. Serve straight from the slow cooker with toothpicks for a party, or over rice, noodles, or mashed potatoes for a meal. Garnish with blue cheese or ranch dressing, celery, carrots, and fresh herbs if desired.

Notes

For best texture, use ground chicken thigh. Do not skip searing the meatballs for maximum flavor. If sauce is thin after cooking, remove meatballs and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then simmer on HIGH for 10-15 minutes before returning meatballs. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker, buffalo chicken, meatballs, game day, party food, easy dinner

Find it online: https://dahliadishes.com/easy-slow-cooker-buffalo-chicken-meatballs/