Slow Cooker Buffalo Chicken Meatballs
These buffalo chicken meatballs are big on flavor, not on work. Make these tasty buffalo chicken meatballs in the slow cooker! It's easy!
Servings: 10
Calories: 130kcal
Ingredients
- 1 pound ground chicken
- ½ cup Panko
- 1 large egg slightly beaten
- ½ cup parmesan
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ cup buffalo sauce
- ¼ cup ranch dressing one of our favorite dips
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400°. Line a pan with tin foil and spray with nonstick cooking spray,
- In a large bowl combine the ground chicken, panko, egg, parmesan, garlic powder, onion powder, and smoked paprika.
- Using a spoon or scoop, roll the mixture into 1 inch balls and place on the baking pan.
- Place baking pan on the middle rack of the oven and bake for 8 minutes. (They will finish cooking in the slow cooker)
- Remove and place meat balls into a slow cooker. Pour buffalo sauce over the meatballs and toss to coat.
- Turn the slow cooker on low and cook for 2 hours.
- Serve with ranch dressing or one of our favorite dips, celery and carrot sticks.
- Enjoy every bite.
Video
Notes
Tasty snack and yummy party appetizer. These crockpot meatballs are all the tangy heat of buffalo wings but in a juicy meaty ball without any bones. Easy to serve straight from the crockpot. Dress these babies with a side of fresh carrot and celery sticks and ranch dressing.
What do I need to get started?
Ground Chicken - or ground Turkey
Panko - regular or seasoned
Egg
Parmessan - fresh grated is best or pregrated in the refrigerator section, not from the jar
Garlic powder
Onion powder
Smoked Paprika
Buffalo sauce - your favorite brand
Ranch Dressing - your favorite Tips:
To ensure even cooking be sure the meatballs are all around the same size in diameter. I prefer a 1 to 1 ½ inch meatball.
If you don’t want to use the slow cooker, bake meatballs for 25 minutes, then cover with sauce and bake for an additional 5 minutes. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish. More delicious Spring Slow Cooker Recipes can be found in that link.
Ground Chicken - or ground Turkey
Panko - regular or seasoned
Egg
Parmessan - fresh grated is best or pregrated in the refrigerator section, not from the jar
Garlic powder
Onion powder
Smoked Paprika
Buffalo sauce - your favorite brand
Ranch Dressing - your favorite Tips:
To ensure even cooking be sure the meatballs are all around the same size in diameter. I prefer a 1 to 1 ½ inch meatball.
If you don’t want to use the slow cooker, bake meatballs for 25 minutes, then cover with sauce and bake for an additional 5 minutes. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish. More delicious Spring Slow Cooker Recipes can be found in that link.
Nutrition
Calories: 130kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 743mg | Potassium: 263mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 1mg