Description
These Slow Cooker Buffalo Chicken Meatballs are a delicious and easy-to-make appetizer or main dish. Made with tender ground chicken and coated in spicy buffalo sauce, they offer a perfect balance of flavor and convenience. Prepared initially in the oven and then slow-cooked to absorb the rich sauce, these meatballs are perfect for game day, parties, or quick dinners.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/4 cup tapioca flour (or breadcrumbs)
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Sauce
- 3/4 cup hot sauce (Frank's Red Hot or Primal Kitchen recommended)
- 1/4 cup butter, vegan butter, or ghee, melted
- Ranch, blue cheese, celery sticks, or carrot sticks for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper, foil, or a silicone baking mat and set aside.
- Make Meatball Mixture: In a large bowl, combine ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, kosher salt, and black pepper. Stir well using a wooden spoon or clean hands until all ingredients are fully incorporated.
- Form Meatballs: Using a spoon or your hands, roll the mixture into 1 1/4 to 1 1/2-inch meatballs, making about 24 meatballs. The mixture will be sticky; dust your hands with tapioca flour to prevent sticking.
- Brown Meatballs: Place the meatballs on the prepared baking sheet and bake in the oven for 5 minutes, or until all sides are browned.
- Prepare Sauce: While the meatballs bake, whisk together the melted butter (or ghee) and hot sauce in a small bowl to create the buffalo sauce.
- Slow Cook Meatballs: Transfer the browned meatballs to a slow cooker. Pour the prepared buffalo sauce over them and gently toss to coat. Cover and cook on low heat for 2 hours to allow flavors to meld.
- Serve: Serve the buffalo chicken meatballs immediately with ranch or blue cheese dressing and celery or carrot sticks on the side for a classic pairing.
Notes
- For a quicker option, air fry the meatballs at 380°F for 12 minutes. Toss with sauce immediately after cooking.
- Tapioca flour can be substituted with breadcrumbs if not following a gluten-free diet.
- Use vegan butter or ghee in the sauce to make the recipe dairy-free or paleo friendly.
- Add extra green onions or a pinch of cayenne pepper to meatballs for more heat and flavor.
- Ensure meatballs are browned before slow cooking to develop better texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 85 mg
