Slow Cooker Buffalo Chicken Meatballs have all the spicy buffalo flavor I love in an easy, bite-sized appetizer. Ground chicken meatballs are seasoned, coated in buffalo sauce, and finished in the slow cooker until tender and flavorful, then served with ranch or blue cheese for dipping.
I love making these when I want buffalo wings without all the mess. They’re easy to grab with a toothpick, the slow cooker keeps them warm for everyone, and they’re perfect when I have people over for football or a party.
Why I Love This Recipe
Ingredient Notes
- Ground Chicken: One pound of ground chicken makes the base for these meatballs. It works perfectly with the buffalo flavors and keeps the meatballs tender.
- Panko Breadcrumbs: Panko helps hold the meatballs together while keeping the texture lighter than traditional breadcrumbs.
- Egg: One lightly beaten egg binds the chicken, breadcrumbs, and seasonings together so the meatballs hold their shape.
- Parmesan Cheese: Adds savory, cheesy flavor to the chicken mixture and helps give the meatballs a little more structure.
- Garlic Powder & Onion Powder: These add savory flavor throughout the meatballs without needing to chop fresh garlic or onion.
- Smoked Paprika: Adds a subtle smoky flavor that works really well with the buffalo sauce.
- Buffalo Sauce: This is where most of the heat and classic buffalo flavor comes from. Use your favorite buffalo sauce since its flavor will really stand out.
- Ranch Dressing: Ranch cools down some of the heat from the buffalo sauce and adds a creamy, tangy finish.
Be sure to check out the full recipe and ingredient list below
How To Make Slow Cooker Buffalo Chicken Meatballs
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Add the ground chicken, panko, egg, Parmesan, garlic powder, onion powder, and smoked paprika to a large bowl.
- Mix just until combined. Scoop and roll the chicken mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Bake on the middle oven rack for 8 minutes. The meatballs will not be fully cooked at this point; they will finish cooking in the slow cooker.
- Transfer the meatballs to the slow cooker. Pour the buffalo sauce over the meatballs and gently toss until evenly coated.
- Cover and cook on LOW for 2 hours, or until the meatballs are cooked through and the centers reach 165°F.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Don’t overmix the chicken mixture. Mix everything just until combined. I’ve found that working it too much can make the meatballs dense.
- A small cookie scoop makes this much easier. It helps keep the meatballs close to the same size so they cook evenly.
- The mixture can be sticky. Lightly wetting your hands before rolling the meatballs makes the ground chicken easier to work with.
- Don’t skip the quick oven bake. Those first 8 minutes help the meatballs hold their shape before they go into the slow cooker and buffalo sauce.
- Toss the meatballs gently with the sauce. They’re partially cooked when they first go into the Crockpot, so I’m careful not to break them apart.
- Check for 165°F before serving. Ground chicken should be completely cooked through in the center.
- The Warm setting works great for parties. Once the meatballs are done, I switch the slow cooker to Warm so everyone can help themselves.
- Keep extra buffalo sauce nearby. I like having some available for anyone who wants their meatballs a little hotter.
Frequently Asked Questions
More Buffalo Recipes I Love
Slow Cooker Buffalo Chicken Meatballs
Slow Cooker Buffalo Chicken Meatballs are an easy game-day appetizer made with ground chicken, Parmesan, panko, seasonings, and buffalo sauce. A quick bake helps the meatballs hold their shape before they finish cooking in the slow cooker for an easy appetizer that stays warm for serving.
Ingredients
- 1 pound ground chicken
- ½ cup Panko
- 1 egg, slightly beaten
- ½ cup parmesan
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ cup buffalo sauce
- ¼ cup ranch dressing
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Add the ground chicken, panko, egg, Parmesan, garlic powder, onion powder, and smoked paprika to a large bowl. Mix just until combined.
Scoop and roll the chicken mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
Bake on the middle oven rack for 8 minutes. The meatballs will not be fully cooked at this point; they will finish cooking in the slow cooker.
Transfer the meatballs to the slow cooker.
Pour the buffalo sauce over the meatballs and gently toss until evenly coated.
Cover and cook on LOW for 2 hours, or until the meatballs are cooked through and the centers reach 165°F.
Serve warm with ranch dressing, celery, and carrot sticks.
Notes
Mix the chicken mixture just until combined to help keep the meatballs tender.
A small cookie scoop makes it easier to form evenly sized meatballs. If the mixture sticks to your hands, lightly wet them before rolling.
The 8-minute oven bake does not fully cook the meatballs. They finish cooking in the slow cooker and should reach an internal temperature of 165°F before serving.
Gently toss the partially cooked meatballs with the buffalo sauce so they don't break apart.
Once cooked, switch the slow cooker to Warm for parties or game day.
Serve with ranch dressing, celery, and carrot sticks.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 77mgSodium: 1140mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 20g
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