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Easy Crockpot Buffalo Chicken Meatballs Recipe

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Tender, juicy chicken meatballs simmered in a tangy buffalo sauce, made effortlessly in the slow cooker. Perfect for game day or a crowd-pleasing appetizer, served with a creamy blue cheese dip.

Ingredients

Scale
  • 2 pounds ground chicken (93/7 lean)
  • 1 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup blue cheese crumbles
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten eggs, Parmesan cheese, garlic powder, onion powder, salt, pepper, and parsley. Mix gently with your hands until just combined; do not overmix.
  2. Using a cookie scoop or your hands, portion the mixture into golf ball-sized meatballs (about 1.5 tablespoons each). Place them on a parchment-lined baking sheet. You should get about 30 to 35 meatballs.
  3. In a small saucepan over low heat, melt the butter. Add buffalo wing sauce, honey, and Worcestershire sauce. Whisk until smooth and combined. Do not let it boil.
  4. Place the rolled meatballs in the bottom of a 6-quart or larger slow cooker. Pour the warm buffalo sauce over the top and gently toss with a spatula to coat evenly.
  5. Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until meatballs reach an internal temperature of 165°F. About 30 minutes before serving, gently stir to redistribute the sauce. If sauce is too thin, leave lid cracked for the last 15 minutes.
  6. While meatballs cook, make the blue cheese dip: In a small bowl, combine blue cheese crumbles, sour cream, mayonnaise, lemon juice, and garlic powder. Stir until smooth but leave a few chunks. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Notes

For best texture, do not overmix the meatball mixture. Browning the meatballs in a skillet before adding to the crockpot adds deeper flavor but is optional. The blue cheese dip can be made up to a day ahead. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: buffalo chicken meatballs, crockpot meatballs, game day appetizer, slow cooker meatballs, buffalo chicken, easy meatballs

Find it online: https://jollyfork.com/easy-crockpot-buffalo-chicken-meatballs-recipe/