Description

These easy crockpot buffalo chicken meatballs are sticky, tangy, and impossibly tender, making them the perfect game day appetizer. The crockpot does all the heavy lifting while you enjoy the party.

Ingredients

Scale

1.5 lbs (680g) ground chicken (93% lean)
1/2 cup (60g) panko breadcrumbs
1/4 cup (60ml) milk (whole or 2%)
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (240ml) Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup (1 stick / 113g) unsalted butter, cubed
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
Blue cheese dressing or ranch (for serving, optional)
Celery sticks and carrot sticks (for serving, optional)
Fresh parsley or green onions, chopped (for garnish, optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine ground chicken, panko breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined.
Using a 1.5-tablespoon cookie scoop or your hands, form the mixture into 1-inch balls (about 28 to 30 meatballs). Place on a parchment-lined baking sheet, spaced about an inch apart.
Bake the meatballs for 12 to 15 minutes, until lightly browned and just cooked through.
While the meatballs are baking, combine Frank’s RedHot, cubed butter, brown sugar, Worcestershire sauce, and garlic powder in a small saucepan. Heat over medium-low, stirring occasionally, until the butter is melted and the sauce is smooth (about 5 minutes). Do not let it boil.
Transfer the baked meatballs to a 4 to 6 quart crockpot. Pour the warm buffalo sauce over the top, ensuring all meatballs are coated.
Cover and cook on low for 2 to 3 hours, or on high for 1 to 1.5 hours. Stir gently halfway through to redistribute the sauce.
Switch the crockpot to warm. Serve directly from the slow cooker with toothpicks, blue cheese or ranch dressing for dipping, and celery and carrot sticks on the side. Garnish with fresh parsley or green onions if desired.

Notes

Don’t skip the baking step; it sets the meatballs’ shape and prevents them from falling apart in the crockpot. For a milder version, reduce hot sauce to 3/4 cup and add extra butter or chicken broth. These meatballs can be made a day ahead and reheated in the crockpot on low for about an hour.

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 4 meatballs
Calories: 285
Sugar: 4
Sodium: 890
Fat: 18
Saturated Fat: 9
Carbohydrates: 8
Fiber: 0.5
Protein: 22

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