Nothing beats the warm, tangy kick of these Slow Cooker Buffalo Chicken Meatballs Recipe simmering away in the crockpot all day. The tender meatballs soak up that spicy sauce in the best way, making for a cozy, crowd-pleasing dish you'll want to make again and again.

A white plate is full of round, golden-orange balls covered in a thick, shiny sauce. Each ball has small green pieces scattered on top and is drizzled with a creamy white sauce. A woman's hand holds a silver fork that picks up one of the balls, showing its soft texture and sauce coating. The plate is placed on a white marbled surface, and the background is bright and blurred to keep focus on the food. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken Meatballs Recipe

Why You'll Love This Recipe

Honestly, this Slow Cooker Buffalo Chicken Meatballs Recipe is pure magic. As someone who loves hands-off cooking but wants big flavor, I’m excited to share why it quickly became a staple. It’s not just tasty—it’s surprisingly easy, versatile, and perfect for sharing with friends or meal prepping.

Flavor-packed but simple: The buffalo sauce clings perfectly to juicy meatballs with just a few ingredients.
Hands-off convenience: Pop everything into the slow cooker and let it do the work while you relax or get other things done.
Great for gatherings or meal prep: These meatballs keep well and taste great even as leftovers.
Easy swaps to fit your taste: Whether you want it milder, spicier, or gluten-free, you can tweak this recipe with confidence.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Buffalo Chicken Meatballs Recipe is chosen to balance flavor, texture, and cooking ease. The ground chicken stays tender, tapioca flour helps bind without heaviness, and the buffalo sauce brings that classic spicy zing that makes every bite addictive.

Flat lay of raw ground chicken in a simple white ceramic bowl, a small white bowl of tapioca flour, one whole uncracked large egg with a clean shell, a few green onions with bright green stalks and white bulbs, small white bowls each containing garlic powder and onion powder as fine pale powders, small white bowls of kosher salt crystals and black peppercorns, a small white bowl of melted golden ghee butter, a small white bowl of vibrant orange-red hot sauce, fresh celery sticks and carrot sticks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean but moist, it absorbs flavors well and keeps meatballs light.
Tapioca flour: A great alternative to breadcrumbs that adds just enough stickiness without dulling the texture.
Egg: Acts as a binder so your meatballs hold together during baking and slow cooking.
Garlic powder & onion powder: Simple aromatics that deepen the savory flavor.
Green onions: Freshness and subtle bite — plus they add a pop of color inside the meatballs.
Kosher salt & black pepper: Essential seasoning to bring everything to life.
Hot sauce (like Frank’s Red Hot): The heart of that buffalo flavor everyone loves.
Butter or ghee: Adds richness to mellow and round out the heat without being greasy.
Ranch or blue cheese & celery sticks: Classic accompaniments that cool the spicy bite and provide crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Slow Cooker Buffalo Chicken Meatballs Recipe depending on my mood or dietary needs, and I encourage you to do the same! Move ingredients around, swap out what you have, and make it your own—food is meant to bring joy, not stress.

Variation: For a dairy-free version, I’ve replaced butter with vegan butter or ghee, and honestly, the flavor is just as rich and satisfying.
Heat level: Adjust the hot sauce to suit your spice tolerance—try mixing in a bit of honey or brown sugar if you want a sweeter kick.
Add-ins: I sometimes toss in finely diced bell peppers or shredded carrots into the meatball mix to sneak in veggies without changing the texture much.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs Recipe

A white plate holds about three layers of small round orange balls coated in a bright sauce, each topped with uneven white drizzles and small green onion pieces scattered throughout and on top, creating a mix of bright orange, white, and green colors. The plate rests on a white marbled surface, with some green onion pieces scattered nearby. A woman's hand with a fork is seen in the lower left corner, reaching toward the plate. Next to the plate, a small white bowl filled with white sauce sits at the top right. A white cloth with thin blue stripes is placed beneath the plate and nearby on the surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Roll the Meatballs

Start by mixing ground chicken with tapioca flour, egg, garlic and onion powders, sliced green onions, salt, and pepper in a large bowl. The mixture will feel sticky—don’t fight it! I like to dust my hands with a bit of tapioca flour to help shape perfect 1 ¼– to 1 ½-inch meatballs. Aim for about 24 meatballs—this size ensures they cook evenly and stay tender inside.

Step 2: Brown the Meatballs

Preheat your oven to 400°F. Arrange the meatballs on a baking sheet lined with parchment paper, foil, or a silicone mat. Pop them in and bake 4 to 5 minutes, just until the outside starts to brown. This step locks in flavor and texture before slow cooking.

Step 3: Whisk and Toss in Sauce

While the meatballs brown, whisk together melted butter (or vegan butter/ghee) and your favorite hot sauce in a small bowl. When meatballs are browned, place them in the slow cooker and pour the sauce over. Gently toss to coat without breaking the meatballs.

Step 4: Slow Cook to Perfection

Cover and cook on low for 2 hours. This slow simmer lets flavors marry and keeps the chicken juicy and tender. Resist the urge to lift the lid too often—patience pays off here!

Top Tip

After making Slow Cooker Buffalo Chicken Meatballs Recipe several times, I’ve learned a few tricks that really help nail the best texture and flavor. These tips saved me from meaty mishaps and helped me achieve perfectly tender meatballs every time.

Using Tapioca Flour: It’s a game-changer for binding and moisture—try it instead of breadcrumbs for gluten-free and tender meatballs.
Browning First: Don’t skip the oven step; browning adds flavor and texture that the slow cooker can’t replicate alone.
Gentle Tossing: When coating in buffalo sauce, toss gently to avoid breaking meatballs, keeping their shape intact.
Slow Cooker Lid: Keep the lid closed as much as possible to trap steam and cook meatballs evenly and juicy.

How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe

Buffalo Chicken Meatballs - Serving Suggestion

Garnishes

I swear by pairing these meatballs with a generous drizzle of cool ranch or blue cheese dressing. Crisp celery or carrot sticks add the perfect refreshing crunch to balance the heat, just like at your favorite wings spot.

Side Dishes

For a fuller meal, I love serving these with simple sides like crispy roasted potatoes, creamy coleslaw, or even cauliflower rice to soak up every drop of that buffalo sauce.

Creative Ways to Present

Hosting a game day? Arrange meatballs on a platter with little toothpicks, bowls of ranch and blue cheese dip, and celery sticks. It makes a festive appetizer that’s easy for guests to grab and enjoy without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce together in an airtight container in the fridge. They keep well for about 3 to 4 days, and the flavors deepen overnight, making next-day eating even better.

Freezing

Freezing works great too! I pop cooled meatballs on a sheet, freeze until firm, then transfer them to a freezer bag. When I’m ready, they thaw quickly in the fridge overnight and reheat beautifully.

Reheating

To keep meatballs moist, I reheat gently in a skillet over low heat with a splash of water or extra sauce, or use the microwave covered with a damp paper towel so they don’t dry out.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and will give you a similar texture and flavor. Just keep an eye on moisture and maybe add a little extra binding like tapioca flour if needed.

How spicy are these meatballs? Can I make them milder?

These meatballs carry a nice bite, thanks to the hot sauce, but you can easily dial back the heat by using less hot sauce or mixing it with some melted butter or honey to mellow the flavor.

Can I make these meatballs ahead of time?

Yes! You can make and bake the meatballs in advance, refrigerate or freeze them, then slow cook later with the sauce or even do a quick reheat with buffalo sauce on the stovetop.

What if I don’t have a slow cooker?

No slow cooker? No problem! You can toss the browned meatballs in the buffalo sauce on the stovetop, simmer gently for 15-20 minutes, and you’ll get delicious results close to slow cooker style.

Final Thoughts

Coming back to this Slow Cooker Buffalo Chicken Meatballs Recipe never gets old for me. The ease, the comfort-food vibes, and that bold buffalo punch—it’s the perfect dish for busy days or casual get-togethers. I’m excited for you to try it and make it your own kitchen favorite!