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Slow Cooker Buffalo Chicken Meatballs

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  • 2 pounds ground chicken
  • 3 tablespoons buffalo wing sauce
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ¼ cup crumbled gorgonzola cheese
  • 1/3 cup romano cheese
  • 1 tablespoon ranch dressing
  • 1 tablespoon olive oil
  • 1 egg
  • 2 green onions thinly sliced
  • 2 garlic cloves minced
  • 1 tablespoon vegetable or canola oil
  • 2/3 cup buffalo wing sauce
  • 6 tablespoons butter cut into pieces
  • to serve: chopped cilantro chopped chives, sliced scallions, ranch dressing for drizzling, crumbled blue cheese


  • In a large bowl, add chicken, egg, 3 tablespoons wing sauce, oil, ranch dressing, green onions, cheeses, breadcrumbs, garlic, salt, pepper, basil and parsley. Mix to combine, gently tossing a few times with your hands. Don’t overmix – it will result in tough meatballs!
  • Roll the chicken into 1-inch meatballs (about 2 tablespoons of chicken). If your slow cooker can sear and saute food, you will want to heat the slow cooker to the highest setting to sear the meatballs. If it doesn’t, you can heat a skillet over medium heat and add the canola oil, the brown the meatballs until just golden on the outsides. I find that this helps the meatballs hold together as opposed to adding them raw to the slow cooker.
  • Place the browned meatballs into the slow cooker and cover with the buffalo wing sauce. Add the butter pieces on top. Cover and cook on low for 4 to 6 hours. If you’re home at the time, you can toss the meatballs and stir them a few times.
  • To serve, cover with the ranch dressing drizzle, chopped chives, green onions, cilantro and blue cheese.

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