Description
Delicious and tender Slow Cooker Buffalo Chicken Meatballs made with ground chicken and a spicy buffalo sauce, perfect for an easy and flavorful appetizer or main dish. These meatballs are baked for a perfect sear then slow-cooked to juicy perfection, served with ranch or blue cheese for dipping.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/4 cup tapioca flour (or breadcrumbs)
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Sauce
- 3/4 cup hot sauce (Frank’s Red Hot or Primal Kitchen recommended)
- 1/4 cup butter, vegan butter, or ghee, melted
- Ranch, blue cheese, celery sticks, or carrot sticks for serving
Instructions
- Preheat and Prepare: Preheat oven to 400°F. Line a large baking sheet with parchment paper, foil, or a silicone baking mat and set aside.
- Make Meatball Mixture: In a large bowl, combine ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt, and pepper. Stir well using a wooden spoon or clean hands until fully combined.
- Form Meatballs: Roll the mixture into 1 1/4 to 1 1/2-inch meatballs, about 24 total. The mixture will be sticky; sprinkle a little tapioca flour on your hands to prevent sticking.
- Bake Meatballs: Place meatballs on the prepared baking sheet and bake for 4-5 minutes until all sides are browned.
- Make Buffalo Sauce: While meatballs bake, whisk together melted ghee (or butter) and hot sauce in a small bowl until combined.
- Slow Cook: Transfer the browned meatballs to a slow cooker. Pour buffalo sauce over them and gently toss to coat. Cover and cook on low heat for 2 hours.
- Serve: Serve meatballs immediately with ranch or blue cheese dressing and celery or carrot sticks on the side.
Notes
- For an air fryer alternative, shape meatballs and cook at 380°F for 10-12 minutes. Toss with sauce immediately before serving.
- If tapioca flour is unavailable, substitute with breadcrumbs but note this changes texture slightly.
- Use vegan butter or ghee to make this recipe dairy-free.
- Add extra green onions or fresh herbs for more flavor if desired.
- Use gloves or wet your hands to prevent sticking while shaping meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
