Slow Cooker Buffalo Chicken Meatballs

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.
Course Appetizer, Main Course
Cuisine American
Keyword buffalo sauce, chicken, game day, gluten free, meatballs
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 26 meatballs
Author Sherri Hall


  • 1/2 yellow onion (quartered)
  • 2 cloves garlic (peeled)
  • 2 medium carrots (peeled and cut into four our five pieces)
  • 2 celery hearts (cut into large pieces)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 pound ground chicken
  • 1 pound ground chicken breast
  • 1/3 cup blue cheese crumbles
  • 1/3 cup plain bread crumbs (use 1/2 cup plain gluten-free bread crumbs for gluten-free option)
  • 2 tablespoons fresh parsley leaves (chopped)
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces low-sodium chicken broth
  • 2 tablespoons butter (cubed)
  • 1 cup Buffalo sauce (I used Frank's Red Hot Buffalo Wing Sauce)
  • 3 tablespoons chopped scallions
  • 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.