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.

A white plate is full of round, golden-orange balls covered in a thick, shiny sauce. Each ball has small green pieces scattered on top and is drizzled with a creamy white sauce. A woman's hand holds a silver fork that picks up one of the balls, showing its soft texture and sauce coating. The plate is placed on a white marbled surface, and the background is bright and blurred to keep focus on the food. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of raw ground chicken in a simple white ceramic bowl, a small white bowl of tapioca flour, one whole uncracked large egg with a clean shell, a few green onions with bright green stalks and white bulbs, small white bowls each containing garlic powder and onion powder as fine pale powders, small white bowls of kosher salt crystals and black peppercorns, a small white bowl of melted golden ghee butter, a small white bowl of vibrant orange-red hot sauce, fresh celery sticks and carrot sticks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white plate holds about three layers of small round orange balls coated in a bright sauce, each topped with uneven white drizzles and small green onion pieces scattered throughout and on top, creating a mix of bright orange, white, and green colors. The plate rests on a white marbled surface, with some green onion pieces scattered nearby. A woman's hand with a fork is seen in the lower left corner, reaching toward the plate. Next to the plate, a small white bowl filled with white sauce sits at the top right. A white cloth with thin blue stripes is placed beneath the plate and nearby on the surface. photo taken with an iphone --ar 2:3 --v 7

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

Buffalo Chicken Meatballs - Serving Suggestion

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:

Can I use ground turkey instead of chicken?

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.

How do I prevent the meatballs from falling apart in the slow cooker?

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.

Can I make this recipe in an air fryer?

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.

What can I serve with these meatballs?

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!