Slow Cooker Buffalo Chicken Meatballs
With homemade meatballs and a spicy sauce, these Slow Cooker Buffalo Chicken Meatballs are a fun and tasty appetizer for any gathering.
Servings: 8 (5 meatballs)
Calories: 338kcal
Ingredients
Meatballs:
- 2 pounds ground chicken thawed
- 1 cup plain breadcrumbs
- 1 cup celery diced
- ½ cup green onions diced + more for garnish
- 2 large eggs
- 1 Tablespoon garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce:
- 2 cups buffalo wing sauce any brand, I used Frank’s Red Hot Wing Sauce in buffalo
- ½ cup unsalted butter cubed
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Add ground chicken, breadcrumbs, celery, green onions, eggs, garlic, salt, and pepper to a large mixing bowl.
- Using a wooden spoon or your hands, work ingredients together until well-mixed.
- Using your hands or cookie scoop, form chicken mixture into 1-inch balls, place on baking sheet.
- Bake in preheated oven for 10 minutes, or until just beginning to brown.
- Remove from the oven and place the meatballs in the slow cooker, pour sauce over top, add the cubed butter.
- Cook on low heat for 2-3 hours, stirring halfway through.
- Stir again to coat with sauce and serve warm. Garnish with optional diced green onion.
Notes
- If you want these saucier, add some more sauce before serving.
- These are great dipped in ranch or bleu cheese.
- You can use frozen meatballs, see above on how to do that.
- Use your favorite buffalo wing sauce, we listed a variety above that you may like.
- Easily double this batch to have more on hand.
- These can be frozen, see above on how to do that.
Nutrition
Calories: 338kcal | Carbohydrates: 11g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 2270mg | Potassium: 692mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg