May 9, 2024

Slow Cooker Buffalo Chicken Meatballs

Easy Recipe

Looking for a crowd pleasing appetizer or a satisfying meal option? These Slow Cooker Buffalo Chicken Meatballs are packed with flavor and incredibly easy to make. Also, with the convenience of a slow cooker, you can set it and forget it!

Slow Cooker Buffalo Chicken Meatballs

What do I eat them with?

  1. Buffalo Chicken Meatballs Over Rice: Elevate your rice bowl game! The spicy kick of the buffalo sauce perfectly complements the simplicity of the rice. Simple and can serve a crowd!
  2. Buffalo Chicken Meatballs Over Salad: A crisp garden salad is a perfect balance to the spicy chicken. You’re getting in some veggies, and bulking up the Buffalo Meatball dish in a healthy way! And of course….ranch or blue cheese are buffalos best friend!
  3. Buffalo Chicken Meatballs in a Quesadilla: Finger food! Stuffed between layers of melted cheese and crispy tortillas, a quesadilla for the Buffalo Meatballs adds a perfect party option. Dip in your favorite dressing! Makes for an easy dish to take on the go too!
**Frequent Questions…answered! (Tap to open)

Will My Meatballs Hold Together in the Slow Cooker? Occasionally, they might not hold their shape but by following the method outlined in this recipe—either baking them briefly or browning them in a skillet beforehand—you’ll likely prevent any mishaps. The key lies in achieving the right balance of ground meat, breadcrumbs, and egg, which act as the binding agents for the meatballs.

Is it Possible to Prepare This Dish Without a Slow Cooker? Absolutely! Once your meatballs are formed, simply brown them in a Dutch oven or large pot on the stove. Then, generously coat them with the buffalo sauce, cover the pot with a lid, reduce the heat to a gentle simmer, and let them cook for approximately an hour.


  • Store any leftover buffalo chicken meatballs in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or oven for a quick and convenient meal.
  • To save time on prep, you can make the meatballs ahead of time and freeze them before baking. When ready to cook, simply thaw them overnight in the refrigerator and proceed with the baking and slow cooking steps as directed.
  • Pro Tips for Perfect Meatballs: Achieve the ideal texture and binding by carefully measuring all ingredients. Even a slight excess of breadcrumbs can disrupt the cohesion of your meatballs.
  • Prioritize browning your meatballs to maintain their structural integrity. Unless frozen, a quick sear is essential to seal in the flavors and prevent crumbling.
  • Consider doubling the recipe for a larger yield. Whip up a generous batch for your upcoming party or potluck, and stash extras in the freezer for convenient, ready-to-go meals anytime.

Slow Cooker Buffalo Chicken Meatball

Natasha Pehrson Print Recipe
buffalo chicken meatballs
With just a few simple ingredients and minimal effort, you can create a flavorful dish that's guaranteed to impress. Whether you're hosting a crowd or simply craving a tasty snack, these Slow Cooker Buffalo Chicken Meatballs are the perfect choice
Prep Time 15 minutes
Cook Time 2 hours


For the Meatballs:

  • 1 lb ground chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 green onions thinly sliced

For the Sauce:

  • 3/4 cup chicken broth
  • 3/4 cup hot sauce double-check ingredients; I used Frank’s Red Hot Sauce
  • 1 tbsp honey


  • 1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
  • 2. In a mixing bowl, combine the ground chicken, salt, pepper, onion powder, garlic powder, and thinly sliced green onions. Mix the ingredients thoroughly using your hands until well incorporated.
  • 3. Shape the chicken mixture into meatballs, about 1 inch in diameter, and place them evenly spaced on the baking sheet.
  • 4. Bake the meatballs in the preheated oven for 4-5 minutes, or until the outsides are lightly browned. This initial baking step helps to seal in the flavors and ensures the meatballs hold their shape during slow cooking.
  • 5. While the meatballs are baking, prepare the sauce. In a separate bowl, whisk together the chicken broth, hot sauce, and honey until well combined. Adjust the amount of hot sauce to suit your preferred level of spiciness.
  • 6. Once the meatballs are lightly browned, transfer them to the slow cooker. Pour the prepared buffalo sauce over the meatballs, ensuring that each one is coated with the sauce.
  • 7. Set the slow cooker to low heat and cook the meatballs for approximately 2 hours. Cooking them low and slow allows the flavors to meld together, resulting in tender and juicy meatballs infused with buffalo sauce goodness.
  • 8. When the meatballs are done cooking, carefully remove them from the slow cooker and transfer them to a serving platter.
  • 9. To enhance the sauce's consistency and flavor, strain it into a saucepan and simmer over medium heat until it reduces and thickens to your desired consistency. Whisk frequently to prevent any lumps from forming.
  • 10. Once the sauce has thickened, drizzle it over the meatballs or serve it on the side for dipping. Garnish with additional sliced green onions for a pop of freshness and color.


Yields approximately 20 meatballs. 
Use the proper ratios. To ensure that the meatballs properly bind together measure all the ingredients. Adding just a little too much of the breadcrumbs can cause them not to hold together. Brown the meatballs. You must brown the meatballs to ensure that they don’t fall apart. Unless they are frozen they need to be seared for them to seal.


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I’m Natasha Pehrson

Your ultimate hype girl and weight loss bestie! I’m a wife and mom to 4 who has lost 100 pounds by ditching diets and instead focusing on creating healthy habits and changing my overall mindset around losing weight. Get to know me.