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Easiest Way to Make Appetizing Slow cooker Buffalo Chicken Meatballs

Slow cooker Buffalo Chicken Meatballs.

You can have Slow cooker Buffalo Chicken Meatballs using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Slow cooker Buffalo Chicken Meatballs

  1. You need 2 lbs of ground chicken (I used partially frozen chicken breast and ground it in the food processor.).
  2. You need 1 cup of panko bread crumbs.
  3. It’s 3/4 cup of finely chopped celery.
  4. It’s 3/4 cup of Franks Buffalo wing sauce.
  5. You need 1/2 cup of finely chopped onion.
  6. Prepare 2 of eggs.
  7. You need 3 cloves of finely minced garlic.
  8. It’s 1 teaspoon of salt.
  9. It’s 1 teaspoon of celery salt.
  10. Prepare 1/2 teaspoon of pepper.
  11. Prepare 2 tablespoons of vegetable oil.
  12. You need 1/4 cup of melted butter.
  13. You need of blue cheese dressing and ranch dressing for dipping.

Slow cooker Buffalo Chicken Meatballs instructions

  1. In a large bowl, mix chicken, bread crumbs, celery, 1/4 cup sauce, onion, eggs, garlic, salts and pepper. Mix to combine. Use wet hands (I prefer to use gloves) shape mixture into 1 1/2 inch balls. Makes about 30. Refrigerate for 15-20 minutes to firm up for frying..
  2. In large skillet, heat oil over medium high heat. Add 1/2 the meatballs; cook about 5 minutes until golden brown on all sides. Remove and place in 4 quart crockpot. Cook remaining meatballs and place in crockpot. Pour 1/4 cup sauce over all. Cover and cook on low for 3 hrs or until 165 degrees..
  3. In small bowl combine melted butter and remaining sauce with whisk. Drizzle over meatballs. Toss gently to coat..
  4. Serve with additional celery and dips..

By Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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