There’s something incredibly satisfying about combining the spicy kick of buffalo sauce with tender, flavorful chicken meatballs slow-cooked to perfection. This Slow Cooker Buffalo Chicken Meatballs Recipe is one of those dishes that feels special yet comes together effortlessly, making it a go-to for busy nights or casual get-togethers.
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
I remember the first time I made these Slow Cooker Buffalo Chicken Meatballs—I was amazed at how the slow cooker turned out tender little bites bursting with buffalo flavor without any fuss. Plus, everyone’s happy when spicy meets comfort food.
- Effortless Cooking: The slow cooker does all the heavy lifting; just prep, toss, and forget for a couple of hours.
- Tender, Juicy Meatballs: Slow cooking keeps the chicken moist—no dry bits here.
- Perfect Buffalo Flavor: The hot sauce and butter blend just right to coat every bite with that classic tangy heat.
- Great for Parties or Family Meals: They’re bite-sized, easy to eat, and pair brilliantly with dips and veggies.
Ingredients & Why They Work
Every ingredient here plays a part in building those perfect buffalo chicken meatballs. From the ground chicken to the hot sauce, it all blends together to give you juicy, flavorful bites that soak up the sauce beautifully.

- Ground chicken: Lean and mild, it’s the perfect base to carry the bold buffalo flavors without overpowering them.
- Tapioca flour (or breadcrumbs): Helps bind the meatballs without weighing them down, and keeps them tender.
- Egg: Acts like glue to hold everything together while cooking.
- Garlic powder and onion powder: Classic aromatics adding subtle depth.
- Green onions: Freshness and mild bite that perks up each meatball.
- Kosher salt and black pepper: Essential seasoning to make those flavors pop.
- Hot sauce (Frank’s Red Hot or similar): Provides that iconic buffalo heat and tang.
- Butter, vegan butter, or ghee: Adds richness, taming the hot sauce’s acidity and creating that velvety buffalo coat.
- Optional sides like ranch, blue cheese, celery, and carrot sticks: Cool and crunchy contrasts perfect for serving.
Make It Your Way
What I love about this recipe is how easy it is to personalize. Over the years, I’ve tweaked a few things here and there to match what’s in my pantry or to suit my mood, and you can do the same without losing the magic.
- Variation: Sometimes, I swap ground chicken for turkey or even ground pork. The texture changes slightly, but the buffalo sauce still shines through beautifully.
- Spice level: Feel free to adjust the amount of hot sauce depending on how fiery you want it. I usually leave some extra sauce on the side for those who like the heat to hit harder.
- Gluten free swap: Using tapioca flour keeps it gluten free, but if you want breadcrumbs, just grab your favorite kind.
- Air fryer option: If you’re short on time or want a crispier exterior, air frying the meatballs works like a charm—just remember to toss them in sauce immediately.
Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs Recipe

Step 1: Mix and Shape the Meatballs
Start by combining the ground chicken, tapioca flour, egg, garlic and onion powders, green onions, salt, and pepper in a big bowl. The mix will feel sticky, so I like to dust my hands with a little tapioca flour as I roll the meatballs—it helps keep them from sticking all over your hands. Aim for meatballs about 1 ¼ to 1 ½ inches in diameter—that size lets them cook evenly without drying out.
Step 2: Brown the Meatballs
Place the meatballs on a parchment-lined baking sheet and pop them into a 400°F oven for about 4-5 minutes. You’re just looking to get a nice golden crust on all sides here—it adds flavor and helps the shape hold in the slow cooker. Don’t worry if you miss a little spot; they’ll finish cooking perfectly later.
Step 3: Make the Buffalo Sauce and Slow Cook
While the meatballs brown, whisk together the melted butter (or ghee) and hot sauce for that irresistible buffalo tang. As soon as the meatballs are golden, transfer them to your slow cooker, pour the sauce over, and gently toss everything to coat. Cover and set your slow cooker on low for 2 hours—this slow simmer infuses the meatballs with flavor while keeping them juicy.
Step 4: Serve and Enjoy
Once cooked, serve these bad boys hot with paleo ranch, blue cheese, celery sticks, or carrot sticks. They’re perfect for nibbling while chatting, movie nights, or even casual game day spreads.
Top Tip
After making this Slow Cooker Buffalo Chicken Meatballs Recipe a bunch of times, I’ve learned a few simple tricks that make all the difference—small things you might not think of but will save you stress and maximize flavor.
- Prevent Sticking While Shaping: Keep your hands slightly floured with tapioca or even cold water nearby to avoid sticky messes.
- Don’t Skip the Browning: That quick oven step seals in moisture and adds a great crust, which transforms the meatballs from “just good” to “wow.”
- Gentle Toss in Sauce: Use a spatula or your hands carefully when mixing meatballs with buffalo sauce so they stay intact and look appetizing.
- Watch Your Slow Cooker Time: Two hours on low is ideal; cook longer and the meatballs risk drying out, so set a timer to avoid overcooking.
How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe

Garnishes
I usually top these meatballs with a sprinkle of finely chopped green onions for a fresh pop of color and crunch. Sometimes, I drizzle a little extra ranch or blue cheese dressing right on top because who doesn’t love a creamy contrast to spicy? A side of crisp celery or carrot sticks adds the perfect cooling crunch.
Side Dishes
I love pairing these with a simple green salad dressed lightly with vinaigrette or even some roasted sweet potato wedges. For a more indulgent meal, creamy mashed potatoes or cauliflower mash balance the heat while keeping things cozy.
Creative Ways to Present
For game days or parties, I’ve arranged these meatballs on a big platter surrounded by bite-sized celery sticks and small cups of ranch, blue cheese, and extra buffalo sauce for dipping. It turns them into a fun, interactive finger food everyone can enjoy at their own pace.
Make Ahead and Storage
Storing Leftovers
I store leftover Slow Cooker Buffalo Chicken Meatballs in an airtight container in the fridge, usually good for about 3-4 days. If the sauce looks a little thick, I stir in a splash of water or extra hot sauce when reheating to bring things back to saucy perfection.
Freezing
These meatballs freeze really well. I like to flash freeze them on a baking sheet before transferring to a freezer-safe bag or container—this way they don’t stick together. Frozen, they keep their flavor for up to 3 months, making meal prep a breeze.
Reheating
The best way I’ve found to reheat is gently warming them in a skillet over medium-low heat. Add a little splash of water or buffalo sauce to keep them moist. You can also microwave them covered, but watch out for drying out—stir halfway through reheating.
Frequently Asked Questions:
Absolutely! Ground turkey works great as a substitute in this Slow Cooker Buffalo Chicken Meatballs Recipe. The texture might be slightly different, but the flavor from the buffalo sauce really shines through regardless.
Make sure to brown the meatballs first to help them set up, and be gentle when tossing them in the buffalo sauce. Using the binding ingredients like egg and tapioca flour is key too. Cook on low heat to keep them intact.
Definitely! You can air fry the shaped meatballs at 380°F for 10-12 minutes, tossing them in the sauce afterward. It’s a faster way to get crispy exteriors while keeping the buffalo flavor intact.
They’re fantastic with classic sides like ranch or blue cheese dressing, celery sticks, carrot sticks, mashed potatoes, or a crisp green salad. These sides help balance the spicy heat with cool, fresh crunch.
Final Thoughts
Making these Slow Cooker Buffalo Chicken Meatballs has become something of a ritual in my kitchen—the kind that’s simple but always impresses everyone at the table. Whether you’re looking for a fun appetizer or an easy weeknight dinner, this recipe strikes the perfect balance of spicy, savory, and comforting. Trust me, once you try it, you’ll want to keep this one in your regular rotation!
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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: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
These Slow Cooker Buffalo Chicken Meatballs are a delicious, protein-packed appetizer or main dish, featuring juicy ground chicken meatballs coated in a spicy buffalo sauce and slow-cooked to perfection. Perfect for game day or a flavorful dinner, they can be served with ranch or blue cheese dressing and crisp celery or carrot sticks.
Ingredients
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
Sauce
- ¾ cup hot sauce (such as Frank’s Red Hot or Primal Kitchen)
- ¼ cup butter, vegan butter, or ghee, melted
- Ranch, blue cheese, celery sticks, or carrot sticks for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper, foil, or a silicone baking mat to prevent sticking and make cleanup easier.
- Make Meatball Mixture: In a large bowl, combine the ground chicken, tapioca flour, egg, garlic powder, onion powder, sliced green onions, kosher salt, and black pepper. Mix thoroughly with a wooden spoon or clean hands until all ingredients are well incorporated.
- Shape Meatballs: Using a spoon or your hands dusted with a little tapioca flour to prevent sticking, roll the mixture into 1 ¼ to 1 ½ inch meatballs. You should have about 24 meatballs.
- Brown Meatballs: Arrange the meatballs on the prepared baking sheet. Bake in the preheated oven for 4-5 minutes, turning as needed to brown all sides thoroughly.
- Prepare Sauce: While the meatballs brown, whisk together the melted ghee (or butter) and hot sauce in a small bowl until fully combined to create the buffalo sauce.
- Slow Cook Meatballs: Transfer the browned meatballs to a slow cooker. Pour the buffalo sauce over the meatballs and gently toss to coat them evenly. Cover and cook on low heat for 2 hours to ensure they absorb the flavors and become tender.
- Serve: Once cooked, serve immediately with your choice of paleo ranch, blue cheese dressing, and celery or carrot sticks for a perfect buffalo chicken meatball experience.
Notes
- You can air fry the meatballs instead of baking: shape the meatballs and air fry at 380°F for 10-12 minutes, then toss in buffalo sauce.
- For a gluten-free option, use tapioca flour as noted instead of breadcrumbs.
- If the meatball mixture is sticky, adding a bit more tapioca flour to your hands helps with shaping.
- Use vegan butter in the sauce to make the recipe dairy-free and vegan friendly except for the chicken.
- Serve with a dipping sauce like ranch or blue cheese and fresh veggie sticks to balance the heat.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg



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