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Easy Slow Cooker Buffalo Chicken Meatballs (Best Recipe)

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These incredibly easy slow cooker buffalo chicken meatballs are tender, juicy, and coated in a tangy, buttery buffalo sauce. Perfect for parties, game days, or a cozy weeknight dinner, they’re a crowd-pleaser that tastes like you spent hours fussing.

Ingredients

Scale
  • 2 lbs ground chicken (93% lean)
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp celery salt
  • 1 cup Frank’s RedHot Original Sauce
  • ½ cup unsalted butter, melted
  • 1 tbsp Worcestershire sauce
  • 1 tbsp honey
  • Optional garnish: fresh chives or green onions, crumbled blue cheese or ranch dressing

Instructions

  1. Lightly spray the inside of a 4-6 quart slow cooker with non-stick cooking spray.
  2. In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten eggs, garlic powder, onion powder, salt, black pepper, and celery salt. Mix gently with your hands until just combined, about 30 seconds.
  3. Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs (about 30-35 meatballs). Place on a parchment-lined baking sheet.
  4. Optional but recommended: Heat a large skillet over medium-high heat with 1 tbsp oil. Sear meatballs in batches for 2-3 minutes per side until golden brown.
  5. In a small bowl, whisk together Frank’s RedHot sauce, melted butter, Worcestershire sauce, and honey.
  6. Place meatballs in the slow cooker in a single layer. Pour buffalo sauce over the top, ensuring all meatballs are coated. Gently stir.
  7. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until internal temperature reaches 165°F.
  8. About 15 minutes before serving, gently stir meatballs to re-coat in sauce. Garnish with chives or green onions and serve with toothpicks for appetizers, or over rice or mashed potatoes for a main dish.

Notes

Don’t skip the celery salt—it gives authentic buffalo wing flavor. For best results, brown the meatballs before slow cooking. Let meatballs rest in sauce for 10-15 minutes before serving to absorb more flavor. Can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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