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Easy Crockpot Buffalo Chicken Meatballs: Perfect Game Day Appetizer

Crockpot Buffalo Chicken Meatballs - featured image
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These Easy Crockpot Buffalo Chicken Meatballs are the ultimate game day appetizer—tender, juicy, and coated in a tangy, buttery buffalo sauce. Made with simple ingredients and cooked low and slow, they’re a stress-free crowd-pleaser that disappears before halftime.

Ingredients

Scale
  • 2 lbs ground chicken (93/7 recommended)
  • 1 cup panko breadcrumbs (gluten-free if needed)
  • 1 large egg, lightly beaten
  • ¼ cup milk (dairy or plant-based)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp dried parsley
  • 1 cup Frank’s RedHot Original Sauce
  • ¼ cup unsalted butter, melted
  • 1 tbsp honey (optional)
  • Toothpicks or small skewers for serving
  • Blue cheese or ranch dressing for dipping
  • Celery sticks and carrot sticks for serving
  • Fresh chives or green onions, chopped, for garnish

Instructions

  1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, milk, garlic powder, onion powder, salt, black pepper, and dried parsley. Mix gently with your hands until just combined; do not overmix.
  2. Using a cookie scoop or spoon, portion about 1.5 tablespoons of the mixture and roll into smooth balls. Place on a plate or parchment-lined baking sheet. You should get 28-32 meatballs.
  3. Heat a large skillet over medium-high heat with a drizzle of olive oil. Working in batches, brown the meatballs for 2-3 minutes per side until golden brown. Transfer to the slow cooker.
  4. In a small bowl, whisk together Frank’s RedHot sauce, melted unsalted butter, and honey (if using) until smooth and glossy.
  5. Pour the buffalo sauce over the meatballs in the slow cooker. Gently toss to coat evenly. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until meatballs are cooked through (internal temperature 165°F).
  6. Switch slow cooker to ‘Warm’ setting. Transfer meatballs to a serving platter or serve directly from the Crockpot. Garnish with fresh chives or green onions. Serve with toothpicks, celery sticks, carrot sticks, and blue cheese or ranch dressing.

Notes

Browning the meatballs before slow cooking adds depth of flavor. For even cooking, use a cookie scoop to ensure uniform size. These meatballs taste even better the next day as flavors meld. To make ahead, prepare fully, cool, and refrigerate; reheat gently in the slow cooker on LOW for about 1 hour.

Nutrition

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

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