The tangy kick of buffalo sauce meets tender, juicy chicken in one irresistible bite — that’s what I love about this Slow Cooker Buffalo Chicken Meatballs Recipe. It’s the perfect game day snack, easy weeknight meal, or crowd-pleaser that effortlessly fills your kitchen with mouthwatering aromas.

A white plate filled with about fifteen round orange-brown balls covered in a thick, bright orange sauce. Each ball has a drizzle of white creamy sauce on top, with small green onion pieces scattered across the dish for garnish. A woman's hand is holding a silver fork that is picking up one ball, showing its moist texture under the sauce. The plate sits on a white marbled surface with a blurred white bowl in the background. 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

I've fallen hard for this Slow Cooker Buffalo Chicken Meatballs Recipe because it’s a perfect balance of spicy, savory, and hands-off cooking. Seriously, once you get these meatballs in the slow cooker, your job's basically done — and the payoff is incredible.

Simple ingredients: Ground chicken and pantry staples transform into juicy meatballs with a buffalo twist.
Hands-off slow cooker magic: Prep quickly, then toss everything together and let slow heat do the work.
Customizable heat level: Easily adjust the buffalo sauce to be mild or fiery, so everyone’s happy.
Perfect for gatherings: These meatballs are a guaranteed crowd-pleaser whether for a party or cozy dinner.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Buffalo Chicken Meatballs Recipe plays an important role in flavor, texture, or ease. I always pick high-quality ground chicken for moist meatballs, and tapioca flour keeps things gluten-free and tender without drying out the mix.

Flat lay of ground chicken in a simple white ceramic bowl, a small white bowl of tapioca flour, one large whole uncracked brown egg, a few thinly sliced green onion stalks arranged on a white ceramic plate, a small white bowl of melted golden ghee, a small white bowl of bright red hot sauce, scattered kosher salt crystals and black peppercorns on the white marble surface, a few fresh celery sticks, 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—perfect for tender meatballs that soak up sauce beautifully.
Tapioca flour (or breadcrumbs): Acts as a binder without weighing the meatballs down.
Egg: Holds everything together so the meatballs don’t fall apart while cooking.
Garlic powder and onion powder: Provide savory depth without any chopping involved.
Green onions: Freshness and slight crunch make each bite interesting.
Kosher salt and black pepper: Essential seasoning that wakes up all the flavors.
Hot sauce (Frank’s Red Hot or Primal Kitchen): The star of the buffalo sauce—pick your favorite for the perfect heat and tang.
Butter, ghee, or vegan butter: Melted into the hot sauce to balance the heat with richness.
Ranch or blue cheese, celery or carrot sticks: Classic sides to cool down the heat and add 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

One of the joys of this Slow Cooker Buffalo Chicken Meatballs Recipe is how easy it is to make your own. I love mixing in fresh herbs or swapping out hot sauces to suit my mood — you can totally tailor the heat, or even swap chicken for turkey for a leaner version.

Variation: When hosting a crowd, I sometimes add shredded cheese inside the meatballs for a gooey surprise, and trust me—it’s a hit every time.
Lower heat version: Use a milder hot sauce and pair with extra creamy blue cheese dip for flavor fans who shy away from spice.
Air fryer shortcut: I sometimes air fry the meatballs to get a crispier exterior before tossing them in the slow cooker sauce.
Freezer-friendly: Feel free to double the batch and freeze these meatballs cooked or uncooked to have an easy ready-to-go meal later.

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

A white plate holds a pile of small round orange balls covered in a smooth orange sauce, drizzled with white creamy sauce on top. The balls are garnished with small green slices scattered over them. A silver fork, held by a blurred woman's hand in the lower left corner, is picking up one ball. The plate sits on a white marbled surface with a white and blue striped cloth nearby, a few green slices scattered around, and a small glass bowl of white sauce in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Shape the Meatballs

First, I toss together the ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt, and pepper in a bowl. The mixture feels a bit sticky, so I sprinkle a bit of tapioca flour on my hands to make rolling easier. Then, I form the meatballs into about 24 little balls—each around 1¼ to 1½ inches wide, perfect for a bite or two.

Step 2: Give Them a Quick Bake

To lock in structure and get a little color, I place the meatballs on a parchment-lined baking sheet and bake at 400°F for about 4–5 minutes until browned on all sides. This step helps them hold up better in the slow cooker and adds flavor.

Step 3: Whisk Up the Buffalo Sauce

While the meatballs brown, I whisk melted butter or ghee with hot sauce in a small bowl. The richness from the butter mellows the spice and creates that classic buffalo zing we crave.

Step 4: Slow Cook and Sauce It Up

Next, I gently transfer the meatballs to the slow cooker, pour over the buffalo sauce, and toss them so they’re evenly coated. Then I cover and cook on low for 2 hours. This slow simmer lets flavors meld and keeps the meatballs tender and juicy.

Top Tip

I’ve made this Slow Cooker Buffalo Chicken Meatballs Recipe a bunch of times, and these tips saved me from a few flops. These little insights will help your meatballs look and taste perfect every time.

Keep your hands floured: The mixture is sticky, so dust your hands with tapioca flour before rolling to keep things neat.
Don’t skip the quick bake: Browning the meatballs is key to avoiding crumbly meatballs that fall apart in the slow cooker.
Use a gentle toss: When adding buffalo sauce in the slow cooker, be gentle—vigorous stirring can break meatballs.
Watch your slow cooker time: 2 hours on low is enough—longer can dry meatballs out, so set a timer!

How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe

Buffalo Chicken Meatballs - Serving Suggestion

Garnishes

I usually garnish with chopped green onions and a drizzle of ranch or blue cheese dressing. The fresh green pop and creamy dip are exactly what these spicy meatballs crave. Plus, crunchy celery and carrot sticks on the side add a refreshing bite and balance the heat beautifully.

Side Dishes

When I serve these meatballs, I love pairing them with crispy sweet potato fries or a simple crisp salad. For a heartier meal, creamy mashed cauliflower or roasted veggies round things out effortlessly.

Creative Ways to Present

For parties, I like arranging the meatballs on a big platter with ranch and celery sticks around the edges like a festive buffalo-themed appetizer board. You can even serve them on slider buns for mini buffalo chicken sandwiches — guaranteed to wow your guests!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Whenever I make extra, it’s a lifesaver for busy nights when I just want to heat and eat something delicious without hassle.

Freezing

I’ve frozen both cooked and uncooked meatballs wrapped tightly in freezer-safe bags. When freezing before cooking, I thaw overnight in the fridge and cook as usual. It’s perfect for meal prep or a quick snack option ready anytime.

Reheating

For reheating, I place leftover meatballs and sauce in a microwave-safe dish covered with a damp paper towel to keep moisture in. A minute or two usually does the trick. You can also gently rewarm them in a skillet or slow cooker on low to revive that fresh-cooked feel.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well and offers a slightly different flavor profile. Just keep the rest of the recipe the same for juicy, spicy meatballs.

How spicy are these meatballs?

The heat depends on the hot sauce you choose. Frank’s Red Hot offers moderate heat, but you can opt for milder or spicier sauces to control the level. Adding more or less hot sauce in the buffalo sauce will also adjust the spice.

Can I bake the meatballs instead of slow cooking?

Yes! You can air fry or bake the meatballs fully and toss them in warmed buffalo sauce just before serving. The slow cooker really tenderizes them and infuses more flavor, but baking is a quick alternative.

Are these meatballs gluten-free?

This recipe uses tapioca flour instead of regular breadcrumbs, making it naturally gluten-free. Just double-check your hot sauce ingredients to be sure.

Final Thoughts

This Slow Cooker Buffalo Chicken Meatballs Recipe is one I keep coming back to whenever I want something that feels special without hours in the kitchen. The spicy, tangy sauce paired with tender meatballs is like a warm hug for your taste buds. I hope you enjoy making it as much as I do—it’s truly a winner for any occasion!