Slow Cooker Buffalo Chicken Meatballs

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

These meatballs are a lighter, healthier alternative to buffalo wings, and you can easily make them right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

It’s been insanely warm out here in the Bay Area, and I even think it high 90 degrees in the house yesterday. So the last thing I want to do is leave the stovetop or oven on. That’s why I finally dusted off my slow cooker, and seeing that I had an entire bottle of Frank’s RedHot ready to be used up, I just had to make these epic buffalo chicken meatballs. I’m not even a buffalo fan but these meatballs still blew my mind!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

You can even make these ahead of time up to the point of baking them. When you’re ready to serve, pop these babies right into the slow cooker for about 2 hours, really letting the buffalo flavors soak right in. From there, you can drizzle on that blue cheese dressing goodness to taste. Best of all, these can be served as a snack, a party appetizer or even a light dinner!

Slow Cooker Buffalo Chicken Meatballs - A lighter, healthier alternative to buffalo wings that you can make right in the slow cooker!

Slow Cooker Buffalo Chicken Meatballs

Prep Time 15 minutes

Cook Time 2 hours, 5 minutes

Total Time 2 hours, 20 minutes

Yield 6 servings

Slow Cooker Buffalo Chicken Meatballs

These meatballs are a lighter, healthier alternative to buffalo wings, and you can easily make them right in the slow cooker!

Ingredients

  • 1 pound ground chicken
  • 3/4 cup Panko*
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup buffalo sauce
  • 1/4 cup blue cheese dressing

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; 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 wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  • 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 immediately, drizzled with blue cheese dressing, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Adapted from Cheeky Kitchen

http://damndelicious.net/2014/04/30/slow-cooker-buffalo-chicken-meatballs/


Comments

  1. Joan Teskey says

    love your recipes….but 3/4 cup of Franks???????? I think I am brave when I use 2 tablespoons!!!!!!!!

  2. robin says

    Hot weather???? I live in Arizona its been hot for about a month or two. LOL! Look forward to making these. You had me at crock pot!……. Great photos! On a serious note , your recipes have renewed my love of cooking , thanks…..

  3. Kathy says

    I’m thinking I may bake them, then freeze until I need them quickly one night. Wonder if I could just put them in the slow cooker frozen. I have recipes for the slow cooker where you use frozen chicken thighs, etc. How do you think the meatball would survive being slow cooked from frozen?

  4. says

    It’s the boyfriend’s birthday party next weekend and I have a feeling these will be very popular with the lads! The best part is I can prepare everything ahead of time! One less thing to worry about :) Thank you!!!

  5. says

    Oh my goodness, I was subscribed to your Tumblr feed still. I’ve just been going through all my feeds to update them and noticed. Ugh! Sorry I’ve been MIA for so long.

    So need to try these meatballs. In fact, it’s dinner time here now and I’m literally salivating all over the keyboard! *wipes mouth* :)

  6. says

    These are a total lifesaver! I’m out near Sacramento, and we were above 90° the entire past week. It was almost torture to go outside during mid-afternoon, and I’m definitely not looking forward to the summer when the thermometer reads 100°+ nearly every other day. So smart to pull out the slow cooker! And all those delicious flavors? Count me in!

  7. Maria says

    Hot weather? Please send some to the New England area :-(
    I would love to feel that heat, so tired of wet and damp. These look wonderful.

  8. Tammy Bowman says

    I made these last night for Cinco de Mayo. I added about 2 tbsp. of crumbled blue cheese to the meatball mixture and decided to make mini hoagie sliders with them. I made a ‘slaw’ out of shredded (chiffonade) Romaine lettuce, shredded carrots and diced celery. I topped the mini hoagie roll with the slaw mix, plopped the meatballs on top and drizzled with Blue cheese dressing. Wow! It may not have been ‘authentic’ Mexican fare, but it sure tasted delicious with a Margarita!!!

    • sandi says

      Your changes sound great!!! I am not on the “blue cheese” bandwagon yet but putting it in the meatballs might get me there yet.!!!
      Sandi

  9. says

    If I needed to cook them entirely in the oven, how long would they stay in? Maybe brown them at 400 for 4-5 minutes, then turn the oven down to 325, sauce them and leave them in for an additional 20 or 30 minutes?

    • Chung-Ah says

      Unfortunately, I cannot give you the exact time/oven temp as this is a recipe specifically for a slow cooker. I recommend using your best judgement to ensure that the meatballs are completely cooked through.

  10. says

    I understand. I kept the temperature at 400 degrees, cooking them for a total of 30 minutes, turning them twice the first 20 minutes, basting with buffalo sauce and cooking for an additional 10. Perfect! :)

    • Chung-Ah says

      You can certainly use ground beef but I worry that the texture may be a bit more tough than using ground chicken.

      • Nancy says

        thank you – I’m actually making them tonight for dinner so I will let you know how the ground beef is….

  11. Melissa says

    I like the ease of this recipe, but I’m not a fan of buffalo sauce. How would these meatballs be without the buffalo sauce?

    • Chungah says

      Melissa, as the star ingredient of this recipe is the buffalo sauce, I do not recommend omitting it. It may be best to try a different meatball recipe.

  12. Tina says

    Instead of cooking in oven first, do you think cooking them in crock pot longer would work.? Slow cook on low for 4-6 hours? They look yummy!

    • Chungah says

      I’ve actually tried cooking them completely in the crockpot before and I was personally not a fan. A lot of the fat surrounding the meatballs had floated to the top, leaving it to be very unappetizing.

  13. Amber says

    I just came across your blog and I’m so excited to try these for a college football game tonight! As well as your Parmesan zucchini crisps. Your dishes look amazing, surely I’ll be trying many more! Thanks for sharing your skills with all of us! :D

    Amber

  14. Annu says

    When you bake the meatballs, does 1 side become flat. I tried another recipe awhile back and baked them but 1 side was flat.

    • Chungah says

      The meatballs inevitably flatten a bit on one side. After all, they are sitting flat on a baking sheet the entire time they are baked!

      • Annu says

        Thanks for the quick response! I just found your blog through Pinterest and I cannot wait to try this and other recipes you have posted :)

  15. Annie says

    Hi! I just found your blog and will be making this recipe tonight! I will add a small ball of fresh mozzarella to the center of the meatballs for some extra melty, cheesy goodness.

    This recipe seems to be a great, lower-calorie alternative with all the same buffalo flavor. Even with the added cheese I calculated 388 calories per serving (at 4 servings for me, not 6), so your original without the cheese would be even less. And Frank’s Red Hot is my fave too! Sorry to ramble, but thank for the recipe and I’m sure they will turn out delicious!

  16. Sabrina K says

    Love this recipe! I’ve been making these for the past couple of weeks for every football Sunday and my husband and friends are obsessed! I’m thinking of preparing them and baking them tonight so I’ll have less of a clean up tomorrow but I was wondering.. If I double the recipe (to about 40 small meatballs) could I still put them all in one crockpot? Or do you think they need to all be in one single layer?

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