Description
Delicious and easy Slow Cooker Buffalo Chicken Meatballs made with ground chicken and a spicy buffalo sauce. Perfect for a flavorful appetizer or main dish, these meatballs are baked until browned then slow cooked in a tangy hot sauce and butter mixture. Serve with ranch or blue cheese dressing and crunchy celery sticks for a crowd-pleasing snack or party bite.
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 (e.g., Frank’s Red Hot or Primal Kitchen)
- 1/4 cup butter, vegan butter, or ghee, melted
For Serving
- Ranch dressing, blue cheese dressing
- Celery sticks or carrot sticks
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper, foil, or a silicone baking mat and set aside.
- Make the Meatball Mixture: In a large bowl, combine ground chicken, tapioca flour, egg, garlic powder, onion powder, sliced green onions, kosher salt, and black pepper. Stir well using a wooden spoon or clean hands until fully combined. The mixture will be sticky. Add a little tapioca flour to your hands to prevent sticking.
- Form Meatballs: Roll the mixture into 1 1/4 to 1 1/2-inch meatballs using a spoon or your hands, shaping about 24 meatballs in total.
- Bake the Meatballs: Place meatballs onto the prepared baking sheet and bake for 5 minutes or until all sides are browned.
- Prepare the Sauce: While meatballs are baking, whisk together the melted butter (or vegan butter/ghee) and hot sauce in a small bowl until combined.
- Slow Cook: Transfer the browned meatballs to a slow cooker. Pour the buffalo sauce over the meatballs and gently toss to coat evenly. Cover and cook on low heat for 2 hours.
- Serve: Serve the buffalo chicken meatballs immediately with ranch or blue cheese dressing and celery or carrot sticks for dipping.
Notes
- Air Fryer Option: Shape the meatballs then cook them in an air fryer at 380°F for 12 minutes. Toss with buffalo sauce immediately after cooking and serve warm.
- Use tapioca flour for gluten-free meatballs or substitute with breadcrumbs if preferred.
- Feel free to use vegan butter or ghee to accommodate dietary preferences.
- These meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
