Slow Cooker Buffalo Chicken Meatballs

There’s something incredibly comforting about a plate of Slow Cooker Buffalo Chicken Meatballs. I remember the first time I made them; the aroma filled my kitchen, drawing in my family like moths to a flame. It was a chilly evening, and I craved something hearty yet easy to prepare. As the meatballs simmered, I envisioned a cozy gathering, perhaps game day or a casual dinner with friends. The combination of spicy buffalo sauce and tender chicken is simply irresistible. This dish has since become a staple in our household, especially when I want to impress without spending hours in the kitchen. The beauty of these meatballs is not just in their flavor but in their adaptability. Whether served as an appetizer or over a bed of rice for a filling meal, they never fail to satisfy. Every bite is a burst of flavor, a testament to the magic that happens in the slow cooker.

Essential Ingredients for Slow Cooker Buffalo Chicken Meatballs

When it comes to the Slow Cooker Buffalo Chicken Meatballs, the ingredients are simple yet effective. Each plays a critical role in building flavor and texture. The star of the show is undoubtedly the ground chicken, which provides a lean protein base. Combined with buffalo sauce, these ingredients work in harmony to create a dish that’s bursting with flavor. The ground flaxseeds or breadcrumbs act as binders, ensuring each meatball holds its shape while adding a touch of nuttiness. Here’s what you’ll need:

• 1 large egg – Acts as a binder for the meatballs, ensuring they hold together while cooking.
• 2 pounds ground chicken – The main protein, making these meatballs lean and flavorful.
• 2/3 cup ground flaxseeds – Adds texture and helps bind the ingredients together; can substitute with seasoned breadcrumbs if desired.
• 2 tablespoons canola oil – Used for browning the meatballs and enhancing flavor.
• 1 1/2 teaspoons garlic powder – Adds a robust flavor to the meat mixture.
• 1 teaspoon onion powder – Complements the garlic, providing depth to the flavor profile.
• 1 teaspoon smoked paprika – Optional but recommended for a smoky undertone.
• 1 teaspoon salt – Essential for enhancing all the flavors in the dish.
• 1 2/3 cups buffalo sauce – The key ingredient that gives these meatballs their signature spicy flavor.

Preparation Steps for Slow Cooker Buffalo Chicken Meatballs

Making Slow Cooker Buffalo Chicken Meatballs is a delightful process that comes together effortlessly. Follow these simple steps to whip up a batch of these tasty bites. You’ll be amazed at how easy it is to create such a flavorful dish!

1. In a large bowl, combine the beaten egg with the ground chicken, ground flaxseeds, canola oil, garlic powder, onion powder, smoked paprika, and salt. Use a rubber spatula to stir until fully combined. The mixture should be well-blended but not overly worked; the goal is to maintain a tender texture.

2. Next, roll the meat mixture into balls, approximately 1 to 2 tablespoons each. A cookie scoop is great for this, ensuring uniformity. Place the rolled meatballs onto a large plate lined with parchment paper. This helps prevent them from sticking together and makes transferring them easier.

3. In your slow cooker or a large dutch oven, pour half of the buffalo sauce on the bottom. This will create a flavorful base for the meatballs and help keep them moist while cooking.

4. In a large non-stick skillet, heat a few tablespoons of canola oil over medium heat. Once hot, carefully add the meatballs in batches to avoid overcrowding the pan. Lightly brown them for about 1 to 2 minutes on each side. This step adds an irresistible crust and depth of flavor.

5. Once browned, transfer each batch of meatballs into the prepared slow cooker or dutch oven. Be gentle to keep them intact. Pour the remaining buffalo sauce over the top of the meatballs, ensuring they are well-coated.

6. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 4 to 5 hours. If using the stovetop method, simmer over medium-low heat until the sauce thickens, about 35 to 40 minutes. If you’re using a thermometer, the meatballs are perfectly cooked when they reach an internal temperature of 165 degrees F.

7. Once cooked, give the meatballs a gentle stir to coat them with the sauce again before serving. This helps to ensure every bite is flavorful. Serve them garnished with fresh chopped parsley for a pop of color and freshness.

8. These meatballs are fantastic on their own, but feel free to serve them alongside a selection of dipping sauces or over a bed of rice or pasta for a complete meal.

Making Adjustments

While the Slow Cooker Buffalo Chicken Meatballs are delicious as is, there’s always room for creativity. Here are some tips for making adjustments that suit your taste or pantry constraints.

• Storage: Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: To freeze, place the uncooked meatballs on a baking sheet to freeze individually before transferring them to a freezer bag. They can be cooked straight from frozen; just add extra cooking time.
• Pairing: These meatballs are fantastic served with a crisp salad or alongside roasted vegetables to balance the spice.
• Ingredient Swaps: If you don’t have ground flaxseeds, feel free to substitute them with breadcrumbs or almond flour.
• Making it Spicy: For an extra kick, add some chopped jalapeños or cayenne pepper to the meat mixture.
• Garnishing: Fresh herbs like cilantro or chives can be used in place of parsley for a different flavor profile.

Pairing Suggestions for Slow Cooker Buffalo Chicken Meatballs

• Celery Sticks: Serve with crisp celery sticks to balance the heat and add freshness to the meal.
• Rice or Pasta: For a heartier option, serve the meatballs over white or brown rice, or toss them with your favorite pasta.
• Side Salad: A simple green salad with a light vinaigrette complements the richness of the meatballs beautifully.
• Game Day Snacks: These meatballs are perfect for game day! Serve them with various dipping sauces for guests to enjoy.
• Storing Leftovers: For optimal flavor, store leftovers in their sauce to maintain moisture.
• Seasonal Occasions: Perfect for fall gatherings or cozy winter dinners, these meatballs are a hit any time of year!

FAQ

Conclusion

The Slow Cooker Buffalo Chicken Meatballs are a flavorful and satisfying dish that brings comfort to any table. With their spicy, tangy sauce and tender texture, they’re a hit with everyone. I encourage you to try making them tonight—your taste buds will thank you!

Slow Cooker Buffalo Chicken Meatballs

The ultimate comfort food, Slow Cooker Buffalo Chicken Meatballs combine succulent chicken with a spicy, tangy sauce, creating a perfect dish for any occasion. Easy to prepare and packed with flavor, these meatballs are sure to become a favorite. Make them tonight for a satisfying and delicious meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Skillet
• Frying Pan
• Oven
• Saucepan

Ingredients

  

• 1 large egg beaten
• 2 pounds ground chicken or ground turkey
• 2/3 cup ground flaxseeds or seasoned breadcrumbs
• 2 tablespoons canola oil or olive oil – plus more for the frying pan
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika optional
• 1 teaspoon salt
• 1 2/3 cup buffalo sauce

Instructions

 

• In a large bowl, combine the beaten egg with the ground chicken, ground flaxseeds, canola oil, garlic powder, onion powder, smoked paprika, and salt. Stir with a rubber spatula until fully combined.
• Roll the meat mixture into balls or use a cookie scoop to spoon 1 1/2 – 2 tablespoons of meatball mixture on a large plate covered with parchment paper. Set aside.
• Place half of the buffalo sauce on the bottom of a large dutch oven or slow cooker.
• Heat a large non-stick skillet with a few tablespoons of canola oil over medium heat. Lightly brown the meatballs, about 1-2 minutes on each side, work in batches, and do not overcrowd the pan.
• Transfer each batch of browned meatballs into the prepared Dutch oven or slow cooker. Pour the remaining buffalo sauce over the meatballs.
• Cover and cook on low in the slow cooker for 6-7 hours or high for 4-5 hours. Or simmer over medium-low heat on the stove until the sauce thickens about 35-40 minutes.
• Garnish with fresh chopped parsley and serve.

Notes

• Use a cookie scoop: I like to use a cookie scoop for medium meatballs or an ice cream scoop for larger ones. Both make shaping quick and easy.
• Prep ahead: When I want to prep ahead, I make the meatballs up to the browning step and refrigerate for two days or freeze for two months. Then I thaw and finish cooking when I need them.
• Try different sauces: I often use Frank’s Red Hot Sauce, but any buffalo or wing sauce works well. It is fun to try different brands for slightly different flavors.
• Check doneness: To make sure the meatballs are fully cooked, I check the internal temperature with a thermometer. They are ready when they reach 165 degrees F.
• Ingredient substitutions: If I do not have flaxseed, I use almond flour, regular breadcrumbs, or panko. They all help bind the meatballs and turn out tasty.
• Cleanup: Sometimes I skip the parchment paper and just spray the sheet pan with cooking spray. It works fine and keeps the cleanup simple.

Keyword Buffalo Chicken Meatballs, Buffalo Sauce Recipes, Easy Chicken Meatballs, Slow Cooker Meatballs

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.