Slow Cooker Buffalo Chicken Meatballs
Total Time
2 hours 20 minutes
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Rating
5 out of 5 stars
(12)
Ingredients
6 servings
- 1 pound ground chicken
- ¾ cup Panko*
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup buffalo sauce
- ¼ cup blue cheese dressing
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Step 2
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder, and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Step 3
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Step 4
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Step 5
Serve immediately, drizzled with blue cheese dressing, if desired.
Step 6
Save recipe for the next time?
Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
