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Easy Crockpot Buffalo Chicken Meatballs (Best Party Appetizer)

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These Easy Crockpot Buffalo Chicken Meatballs are the perfect party appetizer. Ground chicken is mixed with a few pantry staples, rolled into meatballs, seared, and then slow-cooked in a tangy, buttery buffalo sauce until tender and juicy. Serve them straight from the Crockpot with toothpicks, celery sticks, and blue cheese or ranch dressing for a crowd-pleasing dish that’s ideal for game day, potlucks, or any gathering.

Ingredients

Scale
  • 1 pound ground chicken (93% lean works best)
  • ½ cup plain breadcrumbs (Italian-seasoned or panko work too)
  • ¼ cup milk (whole milk, 2%, or oat milk)
  • 1 large egg (or 2 tablespoons mayonnaise as substitute)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (adjust based on hot sauce saltiness)
  • ¼ teaspoon black pepper (freshly ground preferred)
  • 2 tablespoons olive oil (for searing; avocado oil works too)
  • ½ cup buffalo hot sauce (Frank’s RedHot recommended)
  • ¼ cup unsalted butter (salted butter works, reduce added salt)
  • 1 tablespoon honey (optional, but recommended)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley (for garnish; chives or green onions also work)
  • Blue cheese or ranch dressing (for dipping)
  • Celery sticks (for serving)

Instructions

  1. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir together and let sit for about 2 minutes until the breadcrumbs absorb the milk and form a paste.
  2. Add the remaining meatball ingredients: To the panade, add the ground chicken, egg, garlic powder, onion powder, salt, and pepper. Use your hands to mix gently until just combined (about 30 seconds). Do not overmix.
  3. Form the meatballs: Scoop out about 1.5 tablespoons of the mixture and roll into a ball between your palms. You should get about 24 to 26 meatballs. Place them on a baking sheet or plate. If the mixture is too sticky, wet your hands with cold water.
  4. Sear the meatballs: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, place the meatballs in a single layer (work in batches if needed). Cook undisturbed for 2 to 3 minutes per side until golden brown. You are not cooking them through, just creating a crust.
  5. Make the buffalo sauce: While the meatballs sear, combine the hot sauce, butter, honey, and Worcestershire sauce in a small saucepan. Warm over low heat, whisking occasionally, until the butter is melted and the sauce is smooth. Alternatively, microwave in 30-second intervals.
  6. Transfer to the slow cooker: Place the seared meatballs into the slow cooker. Pour the buffalo sauce over the top. Gently toss to coat evenly, being careful not to break the meatballs.
  7. Cook low and slow: Cover and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. The meatballs are done when cooked through and have absorbed some sauce, but still hold their shape.
  8. Finish and serve: Give the meatballs one last gentle stir to redistribute the sauce. Sprinkle with fresh parsley. Serve directly from the slow cooker with toothpicks, celery sticks, and blue cheese or ranch dressing on the side.

Notes

Do not skip the searing step; it creates a crust that helps the meatballs hold their shape and adds flavor. Use a cookie scoop for uniform meatballs. Adjust the heat level by starting with ⅓ cup hot sauce and adding more to taste. Do not lift the lid too often during cooking. These meatballs taste even better the next day; make ahead and reheat on LOW for about an hour. For a baked version, sear meatballs, transfer to a baking dish, pour sauce over, and bake at 350°F for 20-25 minutes.

Nutrition

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

Find it online: https://merrymorsel.com/easy-crockpot-buffalo-chicken-meatballs-best-party-appetizer/