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Easy Crockpot Buffalo Chicken Meatballs: Perfect Game Day Appetizer

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These Easy Crockpot Buffalo Chicken Meatballs are tender, spicy, and hold up in the slow cooker like a champ. Perfect for game day, potlucks, and casual get-togethers, they’re a hands-off appetizer that always disappears.

Ingredients

Scale
  • 2 pounds ground chicken (93% lean recommended)
  • 1 cup plain breadcrumbs (or panko)
  • 1 large egg, at room temperature
  • 1/2 cup finely grated Parmesan cheese
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil (for searing)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon honey
  • Ranch or blue cheese dressing (for serving)
  • Celery sticks and carrot sticks (for serving)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Mix the meatball ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, ranch seasoning mix, garlic powder, onion powder, and black pepper. Use your hands to mix gently until just combined. Do not overmix.
  2. Roll the meatballs: Using a cookie scoop or your hands, form the mixture into 1.5-inch balls. You should get about 30-35 meatballs. Place them on a parchment-lined baking sheet. If the mixture feels sticky, wet your hands slightly with cold water.
  3. Sear the meatballs (optional but recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook for 2-3 minutes per side, until golden brown. Transfer the seared meatballs to the slow cooker. Repeat with the remaining oil and meatballs.
  4. Make the buffalo sauce: In a small bowl, whisk together the buffalo wing sauce, melted butter, and honey until smooth.
  5. Pour the sauce over the meatballs: Pour the buffalo sauce mixture over the meatballs in the slow cooker. Gently toss to coat each meatball.
  6. Cook on low: Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, until the meatballs reach an internal temperature of 165°F.
  7. Serve and enjoy: Switch the slow cooker to the ‘warm’ setting for serving. Garnish with fresh parsley or chives. Serve with ranch or blue cheese dressing, celery sticks, and carrot sticks on the side.

Notes

Searing the meatballs is optional but highly recommended for better texture and flavor. For a milder version, use mild buffalo sauce or mix with barbecue sauce. To make gluten-free, use gluten-free breadcrumbs or crushed pork rinds. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken meatballs, crockpot meatballs, game day appetizer, slow cooker meatballs, buffalo wings, party food, easy appetizer

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