Slow Cooker Buffalo Chicken Meatballs with Blue Cheese
Tender ground chicken meatballs packed with celery and onion get a double dose of Buffalo sauce - mixed into the meat and drizzled on top. The slow cooker keeps them incredibly moist while developing deep flavor. Perfect for game day parties, potlucks, or casual dinners when you want crowd-pleasing comfort food with minimal effort. The blue cheese dressing provides the classic cooling contrast to the spicy Buffalo heat.
Ingredients
- 2 lb ground chicken
- 1 cup Progresso panko crispy bread crumbs
- ¾ cup celery, finely chopped
- ¾ cup Frank's Red Hot Buffalo wings sauceany hot sauce1:1heat preference
Flavor will vary
- ½ cup onion, finely chopped
- 2 eggs
- 3 cloves garlic, finely chopped
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- ¼ cup butter, melted
- 1 cup blue cheese dressingranch dressing1:1preferencedairy-free
Different flavor profile
Instructions
- 1
Mix chicken, bread crumbs, celery, sauce, onion, eggs, garlic, salt and pepper in large bowl until just combined
- 2
Shape mixture into meatballs using wet hands
- 3
Heat oil in nonstick skillet over medium-high heat
- 4
Brown half the meatballs until golden on all sides, about 5 minutes
- 5
Repeat with remaining oil and meatballs
- 6
Transfer browned meatballs to slow cooker
- 7
Pour sauce over meatballs and cover
- 8
Cook on low heat setting about 3 hours until internal temperature reaches 165°F
- 9
Whisk melted butter with remaining sauce
- 10
Drizzle butter mixture over cooked meatballs and toss gently to coat
- 11
Serve with blue cheese dressing for dipping
Tips
Wet your hands when shaping meatballs to prevent the mixture from sticking and ensure smooth, even rounds.
Don't skip browning the meatballs - this step adds crucial flavor and helps them hold their shape during slow cooking.
Use a meat thermometer to ensure meatballs reach 165°F for food safety, especially important with ground chicken.
Good to Know
Refrigerate cooked meatballs up to 3 days in airtight container
Make meatball mixture up to 1 day ahead and refrigerate before shaping
Serve hot directly from slow cooker with toothpicks for easy eating
Common Mistakes
Don't overmix the meatball mixture to avoid tough, dense meatballs
Brown meatballs in batches to avoid overcrowding and steaming
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Flavor will vary
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs up to 3 months. Thaw overnight in refrigerator and reheat in slow cooker or microwave until heated through.
What if I don't have a slow cooker?
Bake browned meatballs at 350°F for 15-20 minutes until cooked through, then toss with the butter-sauce mixture.
How long do leftovers keep?
Store refrigerated meatballs up to 3 days. Reheat gently in microwave or slow cooker to maintain moisture and texture.