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Easy Slow Cooker Buffalo Chicken Meatballs have all the meaty spicy tang of hot wings in a bite sized crowd pleasing appetizer. This clever twist on classic buffalo wings skips the bones and the mess while packing in tons of flavor. Pair with a side of ranch dressing plus crisp celery and carrot sticks for the ultimate game day or party platter.
Every time I bring these to a potluck the tray disappears faster than anything else on the table My kids now request them for every birthday or sleepover
Ingredients
- Ground chicken: brings lean but juicy flavor and absorbs all the spicy tangy sauce Look for fresh ground chicken not previously frozen for best texture
- Panko bread crumbs: make the meatballs tender and help hold everything together Choose plain or seasoned versions for extra punch
- Egg: acts as a binder to keep meatballs from falling apart Use a large egg for best moisture balance
- Shredded Parmesan cheese: adds salty nutty depth Go for freshly grated or the deli tub version never shelf stable green can
- Garlic powder and onion powder: infuse every bite with robust savoriness Choose high quality spices for the most vibrant taste
- Smoked paprika: gives a subtle warmth and a hint of smokiness I love using Spanish smoked paprika for its depth but sweet paprika works too
- Prepared buffalo wing sauce: is key for classic heat and tang Franks wing sauce is a reliable favorite just do not use plain hot sauce which is too spicy and vinegary
- Ranch dressing: offers a cooling creamy contrast Use a thick refrigerated ranch with plenty of herbs for dipping
Step-by-Step Instructions
- Prep and Prepare Pan:
- Preheat your oven to four hundred degrees Fahrenheit Line a large rimmed baking sheet with parchment paper or foil coated with nonstick spray This helps prevent the meatballs from sticking and makes cleanup easy
- Mix the Meatball Mixture:
- In a large mixing bowl combine ground chicken panko Parmesan egg garlic powder onion powder and smoked paprika Mix gently until just combined Do not overwork or the meatballs will end up dense
- Shape the Meatballs:
- Use wet hands or a small cookie scoop to portion the mixture into one inch balls Place them evenly spaced on the prepared baking sheet Wetting your hands helps prevent sticking
- Bake the Meatballs Briefly:
- Bake the meatballs on the middle rack for eight minutes This quick bake helps set their shape so they hold together in the slow cooker
- Transfer to Slow Cooker and Add Sauce:
- Carefully move the hot meatballs into your slow cooker Pour the buffalo wing sauce evenly over them Use a gentle toss or spoon to coat the meatballs in sauce
- Slow Cook to Infuse Flavor:
- Set your slow cooker on low and cook the meatballs for two hours The flavors meld and the meatballs soak up every bit of spicy tangy sauce
- Serve and Enjoy:
- Arrange the hot meatballs on a platter or leave them in the crockpot for grazing Add toothpicks alongside ranch dressing celery sticks and carrot sticks for dipping
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I absolutely love the way smoked paprika brings warmth and depth to these meatballs Every time I prepare this recipe with my kids we end up sneaking a few right off the tray before they even make it to the platter
Storage Tips
These meatballs can be refrigerated in an airtight container with sauce for up to seven days To freeze for future parties transfer cooled meatballs along with extra sauce to a freezer safe bag They keep for three months Defrost overnight in the fridge and reheat over low heat or in the microwave just until hot
Ingredient Substitutions
If you do not have ground chicken ground turkey is an easy swap For dairy free simply omit the Parmesan Use gluten free panko if needed You can experiment with other sauces like barbecue or teriyaki but skip the paprika for Asian flavor to keep things balanced
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Serving Suggestions
Serve warm with traditional ranch or blue cheese dressing alongside raw veggies for a buffet Friendly sides like coleslaw sweet potato fries or a fresh salad make them a heartier meal Pile into hoagie rolls with mozzarella and toast for a crowd pleasing sub
Buffalo Chicken Origins
Buffalo flavor was born in Buffalo New York in the nineteen sixties when spicy buttery hot sauce was first tossed with fried chicken wings These meatballs capture that same craveable spicy tang but in a mess free portable appetizer They have become a game day staple at our house and a big hit in lunchboxes too
Commonly Asked Questions
- → How can I make the meatballs tender?
Using panko breadcrumbs and lightly mixing the ingredients helps keep the meatballs soft and moist.
- → Is baking before slow cooking necessary?
Yes, a quick bake helps the meatballs keep their shape and prevents them from falling apart in the sauce.
- → What sauces pair best with these meatballs?
Buffalo sauce is classic, but ranch or blue cheese dressing offer a cooling contrast, and you can also try barbecue or teriyaki for variety.
- → Can I use turkey instead of chicken?
Ground turkey works as a good substitute for chicken and maintains similar flavor and texture in the meatballs.
- → How should leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.
- → What sides work well for serving?
Celery, carrot sticks, coleslaw, salads, or even a sub roll with melted cheese are delicious accompaniments.