Slow Cooker Buffalo Chicken Meatballs
2h 20m·American
Slow Cooker Buffalo Chicken Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 3/4 cup Panko*
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Sauce
- 3/4 cup buffalo sauce
- 1/4 cup blue cheese dressing
Instructions
5 steps
- 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- 2
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- 3
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
5 min - 4
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
120 min - 5
Serve immediately, drizzled with blue cheese dressing, if desired.
Progress
0 / 5 steps
