Description
These slow cooker buffalo chicken meatballs are bursting with bold, tangy flavor and require minimal effort. Perfect as an appetizer or main course, this recipe combines juicy ground chicken with flavorful spices, baked briefly before slow cooking in spicy buffalo sauce for tender, delicious meatballs. Serve them with ranch dressing and crisp veggies for a crowd-pleasing dish.
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup Panko breadcrumbs
- 1 large egg, slightly beaten
- ½ cup parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Sauce & Serving
- ¾ cup buffalo sauce
- ¼ cup ranch dressing
- Celery sticks, for serving
- Carrot sticks, for serving
Instructions
- Prepare Ingredients: Gather and measure all ingredients to have them ready for mixing and cooking.
- Preheat Oven: Set your oven to 400°F (200°C). Line a rimmed baking sheet with tin foil and spray it with nonstick cooking spray to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, panko breadcrumbs, beaten egg, parmesan, garlic powder, onion powder, and smoked paprika. Mix until evenly combined but do not overwork the meat.
- Form Meatballs: Using a spoon or scoop, roll the mixture into 1-inch balls. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet on the middle rack of the preheated oven and bake for 8 minutes. This partial cooking step firms the meatballs before slow cooking.
- Transfer to Slow Cooker: Remove the meatballs from the oven and carefully place them into the slow cooker pot.
- Add Buffalo Sauce: Pour the buffalo sauce over the meatballs and gently toss to coat all meatballs evenly with the sauce.
- Slow Cook: Cover the slow cooker and cook on low heat for 2 hours to allow flavors to meld and meatballs to finish cooking thoroughly.
- Serve: Spoon meatballs onto a serving dish and accompany with ranch dressing and fresh celery and carrot sticks for dipping.
- Enjoy: Dig in and savor these flavorful, tender buffalo chicken meatballs!
Notes
- Partially baking the meatballs before slow cooking helps them hold their shape and ensures even cooking.
- Use ground chicken breast or thigh depending on preferred fat content.
- Adjust buffalo sauce amount for desired spice level.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs.
- Serve with extra ranch or bleu cheese dressing for dipping.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 2 hours 8 minutes
- Category: Appetizer, Main Course
- Method: Slow Cooking
- Cuisine: American
