Slow Cooker Buffalo Chicken Meatballs
These slow cooker Buffalo Chicken Meatballs are made with ground chicken, buffalo sauce, and flaxseeds for a healthier twist that is still super delicious. They make the perfect addition to any game day party or holiday appetizer spread.
Since game season is kicking off right now, I have to share a few more recipes that always work for us. There is always a friend who loves hosting game day parties, and as the one who cooks, I like to bring something yummy to share. My most requested recipes are my Mongolian meatballs, made with ground beef, oyster sauce, and hoisin for a rich savory flavor. Another favorite is my air fryer buffalo chicken, made with skinless chicken breasts, buffalo sauce, and panko bread crumbs. Both are always a hit and worth trying if you want to impress your friends too.
Table of contents
Today I am making my buffalo meatballs in the slow cooker, a dish I have been serving as an appetizer for years. Most of the time meatballs are made with beef, but using ground chicken makes them healthier and gives them a flavor that reminds me of buffalo wings, which everyone loves. Cooking them in the crockpot lets the meatballs simmer for hours and absorb all the flavor from the sauce. While they are perfect as a party appetizer, they also make an easy dinner served over spaghetti or alongside mashed potatoes.
Why you will love this recipe
- Simple slow cooker prep: I love that I can mix everything together, shape the meatballs, and let the crockpot handle the rest. By the time the party starts, they are tender, saucy, and ready to serve.
- Buffalo wing flavor in every meatball: Ground chicken and buffalo sauce make these taste like classic chicken wings without the mess. Yes, that’s right!
- Healthier but still delicious: Using chicken and ground flaxseeds makes this recipe lighter than traditional beef meatballs. They are still hearty and satisfying, so no one misses the difference.
- Perfect for any occasion: These meatballs work as appetizers for game day, holiday spreads, or even a simple weeknight dinner. I like to serve them with spaghetti or just toothpicks when friends are over.
What you will need
- Ground chicken: I use ground chicken with any fat content, and it always turns out tender.
- Ground flaxseed: I mix in ground flaxseed, but seasoned breadcrumbs work just as well. Both help bind the meatballs and add texture.
- Large egg: I use one egg at room temperature. It ties the mixture together and keeps the meatballs moist.
- Buffalo sauce: This is the star ingredient that adds heat and flavor. I pour some into the mix and save a little extra for coating at the end.
- Onion powder: A simple seasoning that gives the meatballs a deeper savory taste.
- Garlic powder: I always add garlic powder for extra flavor.
- Kosher salt and pepper: A little salt and pepper bring out all the other flavors
- Olive oil: I drizzle in olive oil so the meatballs stay juicy.
How to make
1. Make the chicken mixture: I beat the egg in a large mixing bowl, then add the salt, onion powder, garlic powder, olive oil, flaxseed, and ground chicken. I stir everything together with a spatula until it is well combined.
2. Shape and brown the meatballs: I roll the chicken mixture into meatballs and set them on a parchment lined baking sheet. Then I heat olive oil in a skillet over medium heat, brown the meatballs in batches for one to two minutes per side.
3. Add sauce: I pour half of the buffalo sauce into the bottom of the slow cooker, then transfer the browned meatballs on top. After that, I pour the rest of the sauce over the meatballs so they are fully coated.
4. Cook and serve: I set the slow cooker on low for six to seven hours or on high for four to five hours until the meatballs are tender. Once they are ready, I drizzle them with ranch and serve in a large bowl or leave them in the pot so everyone can scoop out their own.
Expert tip
Sear meatballs before slow cooking
To make these buffalo chicken meatballs, the key is to start by searing them quickly in a skillet before they go into the slow cooker. This step keeps the meatballs tender and locks in the juices so they do not dry out. I also love how the browned edges add extra flavor to the sauce, making the whole dish taste even better by the time it is ready to serve.
More tips to consider:
- I like to use a cookie scoop for medium meatballs or an ice cream scoop for larger ones. Both make shaping quick and easy.
- 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.
- 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.
- 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.
- If I do not have flaxseed, I use almond flour, regular breadcrumbs, or panko. They all help bind the meatballs and turn out tasty.
- Sometimes I skip the parchment paper and just spray the sheet pan with cooking spray. It works fine and keeps the cleanup simple.
Recipe variations and add-ins:
- Cheesy surprise: I press a small cube of mozzarella or cheddar into the center before cooking. The melted cheese inside makes each bite extra cheesy.
- Honey buffalo twist: I stir a few tablespoons of honey into the buffalo sauce. It balances the heat and makes the flavor sweeter, which my kids love.
- Ranch flavor boost: I mix a tablespoon of ranch seasoning into the chicken mixture. The tangy flavor pairs perfectly with the spicy sauce.
- BBQ buffalo mix: I combine buffalo sauce with barbecue sauce in equal parts. The smoky sweetness adds a whole new layer of flavor.
- Spicy garlic upgrade: I add more garlic powder with a pinch of cayenne. The sauce turns out zesty and a little hotter for anyone who loves spice.
Serving suggestions
On game days with friends, I like to pile these buffalo chicken meatballs on a tray with celery and carrot sticks and set out a bowl of ranch or blue cheese. I usually add something extra like dill pickle dip or a jalapeno popper cheese ball so there is plenty for everyone to snack on.
When we want more than just snacks, I serve the meatballs over creamy mashed potatoes or toss them with spaghetti for dinner. If it is a party spread, I put them out next to crack turkey pinwheels or zucchini fries and let everyone grab what they want while we watch the game.
How to store leftovers:
- Store: I keep leftover buffalo chicken meatballs in an airtight container or a gallon-size zip bag in the fridge. They stay fresh for about three to five days.
- Freeze: When I want to save them longer, I wrap the meatballs in plastic wrap and place them in a freezer bag or freezer-safe container. They keep well in the freezer for up to three months.
- Thaw: I move frozen meatballs to the fridge the night before so they can thaw slowly. This helps them reheat evenly.
- Reheat: I like to warm the meatballs on the stove in a little buffalo sauce over medium heat for a few minutes. If I am in a hurry, I pop them in the microwave for about 60 to 90 seconds.
Frequently asked questions
I learned early on that the secret is making sure the sauce covers them well. When they cook low and slow, the chicken stays juicy and soaks in all that buffalo flavor. If I plan to leave them in longer, I sometimes stir them gently halfway through to coat them again, and they turn out tender every time.
Yes, I have baked them when I needed dinner quickly. I place them on a sheet pan and bake at 400 degrees for about 18 to 20 minutes, then toss them in buffalo sauce while they are still hot. The oven method works great on busy nights, and my kids never complain because they still get that saucy finish.
The easiest way is to check with a thermometer. I pick one from the center, and when it reaches 165 degrees F, I know they are ready to serve. It takes the guessing out of it, and I do not have to worry about undercooking, especially when I am serving them to a crowd of hungry kids and friends.
More game-day recipes:
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Slow Cooker Buffalo Chicken Meatballs
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 cups buffalo sauce
Instructions
- In a large bowl, combine the beaten egg with the ground chicken, ground flaxseeds, oil, garlic powder, onion powder, 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 or olive 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.
Video
Notes
Sear meatballs before slow cooking
To make these buffalo chicken meatballs, the key is to start by searing them quickly in a skillet before they go into the slow cooker. This step keeps the meatballs tender and locks in the juices so they do not dry out. I also love how the browned edges add extra flavor to the sauce, making the whole dish taste even better by the time it is ready to serve.More tips to consider:
- I like to use a cookie scoop for medium meatballs or an ice cream scoop for larger ones. Both make shaping quick and easy.
- 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.
- 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.
- 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.
- If I do not have flaxseed, I use almond flour, regular breadcrumbs, or panko. They all help bind the meatballs and turn out tasty.
- Sometimes I skip the parchment paper and just spray the sheet pan with cooking spray. It works fine and keeps the cleanup simple.