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Easy Crockpot Buffalo Chicken Meatballs for Game Day

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These easy crockpot buffalo chicken meatballs are the ultimate game day appetizer—tender, juicy, and coated in a tangy buffalo sauce. Made with simple pantry ingredients and a secret trick for moisture, they’re a crowd-pleaser that stays warm in the slow cooker for hours.

Ingredients

Scale
  • 2 pounds ground chicken (93% lean)
  • 1 cup plain breadcrumbs (panko or gluten-free as needed)
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated onion (about half a medium yellow onion)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup buffalo sauce (e.g., Frank’s RedHot Original)
  • 1 cup buffalo sauce (for coating)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon honey (optional)
  • 1 teaspoon garlic powder (for sauce)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • Crumbled blue cheese or ranch dressing for dipping (optional)

Instructions

  1. Prep the onion: Peel half a yellow onion and grate it using the large holes of a box grater. You should get about 1/2 cup of grated onion and its juices. Do not drain the juices.
  2. Mix the meatball ingredients: In a large mixing bowl, combine 2 pounds ground chicken, 1 cup breadcrumbs, 2 beaten eggs, the grated onion with its juices, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons Worcestershire sauce, and 1/4 cup buffalo sauce. Use your hands to mix until just combined; do not overmix.
  3. Shape the meatballs: Using slightly wet hands, roll the mixture into 1.5-inch meatballs (about 30 to 35 total). Place on a parchment-lined baking sheet. If time allows, refrigerate for 15 to 20 minutes to help them hold their shape.
  4. Prepare the buffalo sauce coating: In a small saucepan over low heat, combine 1 cup buffalo sauce, 1/4 cup melted unsalted butter, 1 tablespoon honey (if using), and 1 teaspoon garlic powder. Whisk until smooth and warm. Alternatively, microwave in 30-second intervals.
  5. Assemble in the crockpot: Lightly grease the inside of a 6-quart or larger slow cooker. Arrange the meatballs in a single layer (or two layers if needed). Pour the prepared buffalo sauce mixture evenly over the meatballs. Gently toss to coat.
  6. Cook: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Halfway through, gently stir the meatballs to redistribute the sauce. They are done when the internal temperature reaches 165°F.
  7. Finish and serve: Switch the crockpot to the ‘warm’ setting. Sprinkle fresh parsley over the top if desired. Serve directly from the slow cooker with toothpicks and bowls of blue cheese dressing or ranch on the side.

Notes

Don’t skip the grated onion—it adds essential moisture. Chilling the meatballs before cooking helps them hold their shape. Use a meat thermometer to ensure an internal temperature of 165°F. Stir gently and sparingly to avoid breaking the meatballs. For extra sauce, double the sauce ingredients. The meatballs can be kept on warm for up to 2 hours without drying out.

Nutrition

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

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