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Easy Crockpot Buffalo Chicken Meatballs: The Perfect Game Day Appetizer

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These easy crockpot buffalo chicken meatballs are tangy, spicy, creamy, and impossibly tender, with that addictive buffalo flavor that keeps people coming back. The slow cooker does all the heavy lifting while you enjoy your gathering.

Ingredients

Scale
  • 2 pounds ground chicken (93% lean)
  • 1 cup panko breadcrumbs
  • 1/2 cup milk (whole milk preferred, 2% or unsweetened almond milk fine)
  • 2 large eggs (room temperature preferred)
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons ranch seasoning mix
  • 1 tablespoon brown sugar
  • 4 ounces cream cheese, softened
  • 2 green onions, sliced thin (for garnish)
  • 1/4 cup crumbled blue cheese (for garnish)
  • Extra buffalo sauce for drizzling (optional)

Instructions

  1. Make the panade: In a large mixing bowl, combine the panko breadcrumbs and milk. Stir together and let sit for 5 minutes until the breadcrumbs soak up the milk and form a paste.
  2. Add the remaining meatball ingredients: To the panade, add ground chicken, eggs, Parmesan, garlic powder, onion powder, salt, pepper, and parsley (if using). Mix gently with your hands until just combined—stop as soon as no streaks of breadcrumb mixture remain.
  3. Shape the meatballs: Using a cookie scoop or heaping tablespoon, portion the mixture into balls about 1.5 inches in diameter. Roll lightly between your palms to smooth. Place on a parchment-lined baking sheet. You should get about 30 to 32 meatballs.
  4. Prepare the buffalo sauce: In a small saucepan over low heat, melt the butter. Add buffalo wing sauce, ranch seasoning, and brown sugar. Whisk until combined and smooth. Remove from heat, let cool for 2 minutes, then whisk in softened cream cheese until fully incorporated.
  5. Layer the meatballs in the slow cooker: Place meatballs in a 6-quart slow cooker in a single layer (or up to two layers if needed). Pour the buffalo sauce over the top, ensuring each meatball is coated.
  6. Cook on low: Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours. About 30 minutes before serving, gently stir the meatballs to redistribute the sauce.
  7. Finish and serve: Transfer to a serving dish or serve straight from the slow cooker on warm setting. Sprinkle with sliced green onions and crumbled blue cheese. Drizzle with extra buffalo sauce if desired. Serve with toothpicks.

Notes

Don’t skip the panade—it keeps the meatballs tender. For best results, let cream cheese come to room temperature before adding to sauce. If you have time, brown the meatballs in a skillet for 2-3 minutes per side before adding to the slow cooker for extra flavor. Overcooking can dry out ground chicken; check internal temperature at 165°F. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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