Slow Cooker Buffalo Chicken Meatballs. An easy, DELISH appetizer for football games and easy meals! Fun and healthy, these low slow cooker chicken meatballs are great for parties, family dinners, and the Super Bowl too.
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Slow Cooker Buffalo Chicken Meatballs

Yield: 22 –24 meatballs
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Slow Cooker Buffalo Chicken Meatballs. An easy, crowd-pleasing appetizer for parties and great for low carb dinners. Juicy, spicy, and always a favorite!


  • 1 pound ground chicken
  • 3/4 cup whole wheat Panko bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 green onions — finely chopped (about 1/4 cup), plus additional for serving
  • 3/4 cup  buffalo sauce — such as Frank’s
  • Crumbled blue cheese or feta cheese — optional for serving


  1. Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick spray. Coat a 3- or 4-quart slow cooker with nonstick spray.
  2. In a large mixing bowl, place the ground chicken, bread crumbs, egg, salt, garlic powder, pepper, and chopped green onion. With a fork or your fingers, lightly mix until all of the ingredients are evenly combined, being careful not to compact the meat. Shape into 1 1/2-inch balls and place on the prepared baking sheet. (You will have about 22 to 24 meatballs total.)
  3. Bake for 4 minutes, until the meatballs are lightly browned, then flip and bake for 2 additional minutes.
  4. Gently transfer to the slow cooker. Pour the buffalo sauce over the meatballs and, with a large spoon, very gently stir to coat. Cover and cook on LOW for 2 hours, until the meatballs are tender and cooked through.
  5. Serve hot, sprinkled with green onion and feta or blue cheese.

Recipe Notes

  • Meatballs can be assembled up through step 4 one day in advance. Store in the refrigerator. When ready to cook, transfer to the slow cooker and proceed with the recipe as directed.
  • Store leftovers in the refrigerator for 2 to 3 days. Reheat gently in the microwave or on the stovetop with a bit of extra buffalo sauce.
Course: Appetizer
Cuisine: American
Keyword: Buffalo Chicken Appetizer, Low Carb Slow Cooker Recipe, Slow Cooker Buffalo Chicken Meatballs

Nutrition Information

Amount per serving (1 (of 23)) — Calories: 47, Fat: 2g, Saturated Fat: 1g, Cholesterol: 23mg, Carbohydrates: 3g, Protein: 4g

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