Description
These Slow Cooker Buffalo Chicken Meatballs are a flavorful and easy-to-make appetizer or main dish. Ground chicken meatballs are baked to brown and then simmered in a spicy buffalo sauce in the slow cooker, resulting in tender, juicy bites perfect for game day or any casual gathering. Serve with ranch or blue cheese dressing and crunchy celery or carrot sticks for a classic buffalo experience.
Ingredients
Scale
For the 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
For the Sauce:
- 3/4 cup hot sauce (such as Frank’s Red Hot or Primal Kitchen)
- 1/4 cup butter, vegan butter or ghee, melted
- Ranch or blue cheese dressing, for serving
- Celery sticks or carrot sticks, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper, foil, or a silicone baking mat for easy cleanup.
- Make Meatball Mixture: In a large bowl, combine the ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, kosher salt, and black pepper. Stir well using a wooden spoon or your clean hands until fully incorporated. The mixture will be sticky; you can dust your hands with a little tapioca flour to help shape the meatballs.
- Form and Brown Meatballs: Roll the mixture into approximately 24 meatballs, each about 1 1/4 to 1 1/2 inches in diameter. Place them on the prepared baking sheet and bake for 4 to 5 minutes until all sides are browned and firm to the touch.
- Prepare Buffalo Sauce: While the meatballs are baking, whisk together the melted butter (or ghee/vegan butter) and hot sauce in a small bowl until smooth.
- Slow Cook Meatballs: Transfer the browned meatballs to a slow cooker. Pour the buffalo sauce over them and gently toss to coat evenly. Cover and cook on low heat for 2 hours to infuse flavors and ensure they are cooked through and tender.
- Serve: Serve the buffalo chicken meatballs immediately with ranch or blue cheese dressing and celery or carrot sticks for the perfect spicy, creamy combo.
Notes
- Air Fryer Option: Instead of baking, shape the meatballs and air fry at 380°F for 10 to 12 minutes until cooked through. Toss with the buffalo sauce immediately and serve warm.
- Flour Substitute: If you don’t have tapioca flour, substitute with regular breadcrumbs or gluten-free breadcrumbs for a similar texture.
- Make It Vegan: Use vegan chicken substitute and vegan butter, and replace the egg with a flax egg for a plant-based version.
- Adjust Spice: Modify the amount of hot sauce to suit your preferred heat level, or use a milder wing sauce for less spice.
- Storage: Leftover meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg
