There’s something deeply satisfying about the spicy kick paired with juicy tenderness in a Slow Cooker Buffalo Chicken Meatballs Recipe. These meatballs soak up that classic buffalo sauce flavor so well, and slow cooking makes them incredibly tender—perfect for a hands-off, flavor-packed meal or game day snack.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs Recipe
- Top Tip
- How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Slow Cooker Buffalo Chicken Meatballs Recipe
Why You'll Love This Recipe
From the first time I made these, I knew I’d found a keeper. The slow cooker does all the heavy lifting, letting the flavors mingle while you go about your day. Plus, these meatballs are versatile enough to be a party hit or a weeknight dinner staple.
- Effortless cooking: Just prep, brown, and let the slow cooker work its magic for 2 hours.
- Perfectly tender meatballs: Slow cooking locks in moisture so they’re juicy and soft every time.
- Bold buffalo flavor: The classic spicy buffalo sauce balances heat and richness beautifully.
- Great for sharing: These meatballs are a hit at gatherings or as a satisfying, hands-free dinner.
Ingredients & Why They Work
The ingredients here might seem simple, but each one plays a crucial role in texture and flavor. Ground chicken keeps things light but juicy, while tapioca flour is a secret weapon that holds these meatballs together without drying them out. And that buffalo sauce? It's the heart of this recipe, giving everything that fiery sizzle.
- Ground chicken: Lean and tender, it forms the base for juicy meatballs without heaviness.
- Tapioca flour: An excellent binding agent that keeps meatballs moist—as a bonus, it’s gluten-free.
- Large egg: Helps everything stick while adding subtle richness.
- Garlic powder: Adds warm depth without overpowering the buffalo sauce.
- Onion powder: Provides savory sweetness that blends seamlessly.
- Green onions: Freshness and a mild bite that brings a hint of brightness.
- Kosher salt and black pepper: Essential seasoning to round flavors.
- Hot sauce (Frank’s or Primal Kitchen): Pick your favorite buffalo-style to control the heat level.
- Butter, vegan butter, or ghee: Melts into the sauce for creamy richness and balance.
- Ranch or blue cheese, celery, carrot sticks: Classic accompaniments that cool the heat and add crunch.
Make It Your Way
I love tweaking this recipe based on the mood or occasion. Some days I add some chopped jalapeño for extra heat, other times I swap in vegan butter to keep it dairy-free. Don’t hesitate to make this dish your own—cooking is all about what makes you happy!
- Variation: I’ve tried using ground turkey for a leaner option, and it still turns out tender and tasty, just take care not to overcook.
- Spice level: Adjust the hot sauce quantity or try milder buffalo sauces if you prefer less heat.
- Make it gluten-free: Tapioca flour works perfectly as a binder without any gluten, making it friendly for many diets.
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs Recipe
Step 1: Prep and mix the meatball ingredients
In a big bowl, I combine the ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt, and pepper. It feels sticky at first, so I lightly dust my fingers with tapioca flour to roll the meatballs easily. This step is important—don’t rush shaping the meatballs or they might fall apart while cooking.
Step 2: Brown the meatballs
I bake the meatballs at 400°F for 4-5 minutes just to get a nice crust on the outside. This quick browning adds beautiful color and helps the meatballs hold together better in the slow cooker. If you prefer, an air fryer works great too—just keep an eye so they don't overbrown.
Step 3: Whisk and add the buffalo sauce
While the meatballs are browning, whisk melted butter or ghee together with your favorite hot sauce—this combo creates that signature buffalo flavor with a hint of richness. Toss the browned meatballs in the sauce gently so they're nicely coated without breaking.
Step 4: Slow cook the meatballs
Pop everything into the slow cooker, cover, and let it cook on low for 2 hours. This slow and steady heat turns the meatballs incredibly tender and lets the sauce infuse deeply. Resist the urge to stir too much or lift the lid; patience really pays off here.
Step 5: Serve and enjoy
Serve immediately with a side of creamy ranch or blue cheese dressing and crunchy celery or carrots. I promise, you’ll be reaching for seconds (and maybe thirds!).
Top Tip
I learned the hard way that not browning the meatballs first makes them prone to falling apart in the slow cooker, which is a shame because they’re so delicious. Browning creates a crust that locks in flavor and texture while avoiding this problem.
- Don’t skip browning: It seals the meat and keeps the meatballs intact during slow cooking.
- Use tapioca flour: It’s magic for the perfect sticky-but-soft texture without allergens like gluten.
- Gently toss: When coating your meatballs with sauce, be gentle to avoid breaking them apart.
- Low and slow: Slow cooking at low temperature is key for melt-in-your-mouth tenderness.
How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe
Garnishes
In my kitchen, ranch dressing is a must; it cools down the spicy buffalo sauce so wonderfully. Sometimes I swap in blue cheese if I’m in the mood for something richer. Celery sticks are my classic crunchy sidekick, but carrot sticks also bring a nice sweetness alongside.
Side Dishes
I often serve these meatballs over cauliflower rice for a low-carb option or alongside a crisp green salad. When I want to go a bit heartier, buttered roasted potatoes or even a creamy coleslaw balances the spicy kick beautifully.
Creative Ways to Present
For game day or a casual party, I put these meatballs in a slow cooker on the buffet table so guests can serve themselves warm bites. I also love stacking a few on skewers with celery bites in between for fun buffalo chicken kabobs—adds a festive touch that’s easy to grab and go.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge for up to 3 days. Keeping the sauce separate helps preserve texture if you didn’t toss them all together. Just reheat gently, and they’re ready for another round.
Freezing
These meatballs freeze beautifully! I suggest freezing them without sauce first on a baking sheet, then transferring to freezer bags. When you’re ready, thaw overnight and toss with freshly whisked buffalo sauce before warming up. That way, they don’t get mushy and maintain their kick.
Reheating
I find reheating in a skillet over low heat with a splash of sauce keeps them moist and flavorful. You can also gently warm them in the slow cooker or microwave, but watch so they don’t dry out. Adding a bit of butter or oil makes a big difference.
Frequently Asked Questions:
Absolutely! Ground turkey works fine, just be careful not to overcook as it can dry out faster due to lower fat content. Adding a little extra moisture or fat (like a splash of olive oil) can help.
Breadcrumbs are a common substitute for tapioca flour, but they will change the texture slightly. If gluten is a concern, other gluten-free flours or ground oats can sometimes work, though they may absorb moisture differently. You might need to adjust the amount.
This recipe relies on chicken and egg for the meatballs, so it’s not vegan as is. However, you could try vegan meat substitutes or chickpea-based balls and use vegan butter with vegan ranch dressing to keep the flavor profile closer to the original idea.
The heat depends on the hot sauce you use, but it's typically medium-spicy. If you like milder heat, opt for a milder buffalo sauce or reduce the quantity slightly. For more kick, add a dash of cayenne pepper or extra hot sauce to the mix.
Final Thoughts
This Slow Cooker Buffalo Chicken Meatballs Recipe has become one of my favorite go-to dishes when I want something tasty with minimal fuss. It’s perfect for busy days but also impressive enough for friends and family. I really hope you give it a try and see how it can fit easily into your meal rotation. Let me know how it turns out—I’m betting you’ll want to make it again and again!
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Slow Cooker Buffalo Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
Delicious and juicy slow cooker buffalo chicken meatballs flavored with garlic and onion powders, coated in a spicy buffalo sauce. Perfect as a party appetizer or a flavorful main dish served with ranch and crunchy celery sticks.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ¼ cup tapioca flour (or breadcrumbs)
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions, thinly sliced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Sauce:
- ¾ cup hot sauce (e.g. Frank’s Red Hot or Primal Kitchen)
- ¼ cup butter, vegan butter or ghee, melted
- Ranch dressing, blue cheese dressing, celery sticks, or carrot sticks for serving
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper, foil or a silicone baking mat and set aside.
- Mix meatball ingredients: In a large bowl, combine ground chicken, tapioca flour, egg, garlic powder, onion powder, sliced green onions, kosher salt, and black pepper. Stir thoroughly with a wooden spoon or clean hands until well combined.
- Form meatballs: Using a spoon or your hands coated lightly with tapioca flour to prevent sticking, roll the mixture into 1 ¼ to 1 ½ inch meatballs. You should get about 24 meatballs from the mixture.
- Brown meatballs: Place the meatballs onto the prepared baking sheet and bake for 4-5 minutes, turning as needed, until all sides are browned.
- Make buffalo sauce: While meatballs are browning, whisk the melted ghee (or butter/vegan butter) and hot sauce together in a small bowl until fully combined.
- Slow cook meatballs: Transfer the browned meatballs to a slow cooker. Pour the buffalo sauce over them and gently toss to coat evenly. Cover with the lid and cook on low heat for 2 hours.
- Serve: Serve the buffalo chicken meatballs immediately with paleo ranch dressing, blue cheese, and crunchy celery or carrot sticks for dipping.
Notes
- To use an air fryer, shape the meatballs and air fry at 380°F for 10-12 minutes until cooked through. Toss with buffalo sauce immediately after cooking and serve warm.
- If tapioca flour is not available, you can substitute with breadcrumbs, but this may affect texture slightly.
- Adjust the level of spiciness by varying the amount or type of hot sauce used in the buffalo sauce.
- For dairy-free, use vegan butter or ghee and choose dairy-free ranch or blue cheese alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg

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