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Easy Crockpot Buffalo Chicken Meatballs: Perfect Game Day Recipe

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These Easy Crockpot Buffalo Chicken Meatballs are tender, saucy, and perfect for game day. Made with simple pantry ingredients and slow-cooked to perfection, they’re a crowd-pleasing appetizer that disappears fast.

Ingredients

Scale
  • 2 pounds ground chicken (93% lean)
  • 1 cup plain breadcrumbs
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • ¼ cup unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • Ranch or blue cheese dressing (for serving)
  • Celery sticks and carrot sticks (for serving)
  • Toothpicks or small forks (for serving)

Instructions

  1. Prep your slow cooker: Spray the inside of a 5- to 6-quart crockpot with nonstick cooking spray or rub with oil. Set to low heat to warm up.
  2. Mix the meatball ingredients: In a large mixing bowl, combine ground chicken, breadcrumbs, beaten eggs, garlic powder, onion powder, salt, pepper, and parsley (if using). Use your hands to mix gently until evenly distributed, about 30 seconds.
  3. Shape the meatballs: Using a cookie scoop or tablespoon, portion the mixture into balls about 1.5 inches in diameter. Place on a parchment-lined baking sheet. You should get roughly 40 to 45 meatballs.
  4. Make the buffalo sauce: In a liquid measuring cup or small bowl, whisk together buffalo wing sauce, melted butter, honey, and Worcestershire sauce. Taste and adjust heat if desired.
  5. Layer the meatballs in the crockpot: Place meatballs in the warmed slow cooker in a single layer if possible. Pour the buffalo sauce over the top, ensuring each meatball is coated. Gently stir to distribute the sauce.
  6. Cook on low: Cover and cook on low for 3 to 4 hours. At the 2-hour mark, gently stir to redistribute the sauce. Meatballs are done when internal temperature reaches 165°F.
  7. Finish and serve: Switch crockpot to ‘warm’ setting. Sprinkle with fresh parsley or green onions if desired. Serve directly from the slow cooker with toothpicks, ranch or blue cheese dressing, and celery and carrot sticks.

Notes

Don’t lift the lid too often during cooking. For a milder version, mix buffalo sauce with equal parts melted butter. For extra spicy, add cayenne pepper to the meat mixture and use hot buffalo sauce. Meatballs can be made ahead and reheated. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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