Slow Cooker Buffalo Chicken Meatballs [with Gluten-Free Option]
These Slow Cooker Buffalo Chicken Meatballs will satisfy your Buffalo sauce craving, while offering a healthier alternative to traditional hot wings.
Appetizer, Main Course
buffalo sauce, chicken, game day, gluten free, meatballs
(peeled and cut into four our five pieces)
(cut into large pieces)
ground chicken breast
blue cheese crumbles
plain bread crumbs
(use 1/2 cup plain gluten-free bread crumbs for gluten-free option)
fresh parsley leaves
freshly ground black pepper
low-sodium chicken broth
(I used Frank's Red Hot Buffalo Wing Sauce)
Blue cheese dressing
(for topping, optional)
Preheat oven to 400° F.
Line two baking sheets with parchment paper and set aside.
Add onion, garlic, carrot and celery to the bowl of a food processor. Process on low or use the pulse setting until everything is finely chopped.
Heat olive oil in a small skillet over medium-low heat.
Add veggie mixture to the skillet. Season with salt.
Cook on medium-low for 8-10 minutes, stirring occasionally. Let cool 1-2 minutes.
Place ground chicken breast in a large mixing bowl. Add veggie mixture, blue cheese crumbles, breadcrumbs (regular or gluten-free), parsley and black pepper. Mix until evenly distributed.
Form mixture into meatballs (will make between 24 and 28 depending on the size. We made 26).
Place meatballs on parchment-lined baking sheets and bake for 20 minutes.
Add meatballs to slow cooker.
Pour chicken broth over meatballs.
Add butter to the slow cooker.
Pour Buffalo sauce over meatballs.
Top with scallions.
Cook on high setting for 2 hours or low setting for 3-4 hours.
Serve alone or over rice. Top with blue cheese dressing if desired.