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!
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.