If you love easy, saucy, flavorful meals with just a little kick, these Crockpot Buffalo Chicken Meatballs are going to be your new favorite.
They’re tender, juicy, and totally packed with that zippy buffalo flavor we all crave—without being too spicy.
What I love most is you just toss everything in the crockpot and walk away. Let it do its thing. It’s hearty, comforting, and perfect for meal prep or casual get-togethers.
Why I Love This Recipe
I first made these buffalo chicken meatballs for a football Sunday, and they disappeared fast. I didn’t even get a second helping before they were gone. The best part is how simple they are to throw together and how much flavor they pack.
- The crockpot makes the meatballs super tender
- Just the right amount of heat, but not too spicy
- Great for leftovers or sliders
- Freezer-friendly for quick meals later
- Only a few dishes to wash!
Servings & Time
Servings: 6
Cook Time: 2 hours 30 minutes on high or 4 hours on low
Prep Time: 15 minutes
Total Time: About 2 hours 45 minutes
What You’ll Need
- 1 lb ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1 large egg
- 1/4 cup finely diced onion
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1 1/4 cup buffalo wing sauce (divided)
- 2 tbsp unsalted butter
- Optional: chopped green onion & ranch dressing for garnish
Tools Required
- Mixing bowl
- Fork or spatula
- Measuring cups and spoons
- Black oval crockpot
- Small saucepan
- Ice cream scoop or spoon
- Cutting board
- Chef’s knife
Pro Tips
- Use an ice cream scoop to keep your meatballs the same size—they’ll cook evenly
- Don’t overmix the meat or they’ll be dense; mix just until combined
- If you want more heat, add a pinch of cayenne to the mix
- You can brown the meatballs before adding to the crockpot for a firmer texture
- Buffalo sauce varies by brand—some are spicier than others. Start with less and add more after cooking if needed
Substitutions and Variations
- Swap ground chicken for ground turkey
- Use gluten-free breadcrumbs if needed
- Add crumbled blue cheese to the mix for extra tang
- Swap buffalo sauce for BBQ for a milder flavor
- Add shredded carrot or celery to the mix for some hidden veggies
Make Ahead Tips
- Roll and shape the meatballs a day ahead and keep them in the fridge, covered
- Cooked meatballs can be frozen—just thaw and reheat in sauce
- Sauce can be made in advance and stored in the fridge for 3 days
How to Make Crockpot Buffalo Chicken Meatballs
Step 1: Mix the Meatball Ingredients
In a mixing bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup finely diced onion, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Mix until just combined.
Step 2: Shape the Meatballs
Scoop out about 1 to 1.5 tbsp of the mixture and roll into balls. You should get about 18–20 meatballs.
Step 3: Place in Crockpot and Add Sauce
Place the meatballs gently into a black oval crockpot in a single layer. Pour 1 cup of buffalo wing sauce over the meatballs.
Step 4: Cook the Meatballs
Cover and cook on HIGH for 2.5 hours or LOW for 4 hours, until fully cooked and tender.
Step 5: Make the Butter Sauce
In a small saucepan, melt 2 tbsp butter and stir in the remaining 1/4 cup buffalo sauce. Pour over meatballs before serving for extra flavor.
Step 6: Garnish and Serve
Transfer the meatballs to a round serving bowl. Drizzle with extra buffalo sauce, ranch dressing, and sprinkle chopped green onion on top.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or in a skillet with a splash of sauce
- Freeze cooked meatballs in a sealed bag for up to 3 months—thaw overnight in the fridge
Why This Recipe Works (Quick Science)
Ground chicken is very lean, so mixing it with breadcrumbs and egg adds moisture and structure. The low and slow cooking method of the crockpot helps keep the meatballs juicy, while the sauce infuses every bite. Adding the final butter-sauce drizzle balances the heat with richness.
Common Mistakes
- Overmixing the meat makes the meatballs tough
- Skipping the final sauce drizzle makes them taste flat
- Using too much sauce in the beginning can make the texture too soft—stick to the 1 cup first
- Not layering the meatballs in a single layer can cause uneven cooking
What to Serve With
- Celery sticks and carrot sticks
- Ranch or blue cheese dressing
- Rice or mashed potatoes
- Slider buns for buffalo meatball sandwiches
- Crispy roasted potatoes
FAQ
Can I make this without a crockpot?
Yes! Bake the meatballs at 400°F for 20–22 minutes, then toss in sauce.
Is it spicy?
It has a mild-to-medium kick. Use less buffalo sauce or a milder brand if needed.
Can I double the recipe?
Absolutely—just make sure your crockpot can fit everything in a single layer or cook in batches.
Final Thoughts
Buffalo chicken meatballs in the crockpot are one of those recipes that hit the sweet spot between easy and impressive. The flavor’s bold, the process is simple, and you’ll want to make them again and again. If you try them, drop a comment below and let me know how it went—or what fun twist you added!