It’s time for an excellent game-day snack.
One that requires very little hands-on work. Make it, tuck it into the slow cooker, and forget about it while you watch the commercials and enjoy a drink.
This sounds like a party — invite me!
If you’re assembling Super Bowl eats, I have a big roundup of recipes — but for today, I’m thinking nachos, a dip, a big salad, and something from the slow cooker. These buffalo chicken meatballs are an ideal choice; if not them, I’d go for a sandwich-style slow-cooker recipe instead. (Mississippi roast is great, by the way.)
The problem with my party planning is that I decide what I want on a whim. I know what I want today, but who knows what I’ll feel like in a week? Don’t make me choose.
I fell for this recipe much harder than I expected. It’s easy and crowd-pleasing, but there are a few key tips to follow:
First, use ground chicken — not just ground chicken breast. I tried using only breast once and the meatballs turned out dry. Using ground chicken keeps them juicy.
Second, add butter to the buffalo wing sauce. I use butter in all my buffalo-style recipes; here, you’ll cube it and nestle it into the slow cooker with the sauce. It sounds odd, but it’s delicious and makes a noticeable difference.
Third, don’t skimp on toppings. For maximum flavor, finish the meatballs with:
– Crumbled blue cheese
– A drizzle of ranch dressing
– Snipped chives
– Thinly sliced green onions
– A sprinkle of cilantro
All of these together are a yes, yes, yes.
I’m not always into meatball skewers — to me, meatballs often want to be in a bun with cheese. If that’s your preference, grab brioche buns and some extra cheese (blue or cheddar) for sliders. That said, these are perfectly served on their own with toothpicks for easy grabbing.
Maybe even all the cheese.
Slow Cooker Buffalo Chicken Meatballs
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Ingredients
- 2 pounds ground chicken
- 3 tablespoons buffalo wing sauce
- 1/4 cup panko bread crumbs
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ cup crumbled gorgonzola cheese
- 1/3 cup romano cheese
- 1 tablespoon ranch dressing
- 1 egg
- 2 green onions thinly sliced
- 2 garlic cloves minced
- 1 tablespoon vegetable or canola oil
- 2/3 cup buffalo wing sauce (for cooking)
- 6 tablespoons butter cut into pieces
- to serve: chopped cilantro chopped chives, sliced scallions, ranch dressing for drizzling, crumbled blue cheese
Instructions
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In a large bowl, combine the ground chicken with the egg, 3 tablespoons of wing sauce, oil, ranch dressing, green onions, cheeses, panko, garlic, salt, pepper, basil, and parsley. Gently mix with your hands a few times—do not overmix or the meatballs will be tough.
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Form the mixture into 1-inch meatballs (about 2 tablespoons each). If your slow cooker has a sear setting, heat it to the highest setting and sear the meatballs. If not, heat a skillet over medium and brown the meatballs in the canola oil until just golden; this helps them hold together when cooked in the slow cooker.
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Place the browned meatballs in the slow cooker, pour the remaining buffalo wing sauce over them, and tuck the butter pieces on top. Cover and cook on low for 4 to 6 hours. If you’re home, stir or toss the meatballs once or twice during cooking for even coating.
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To serve, drizzle with ranch, then sprinkle with chopped chives, green onions, cilantro, and crumbled blue cheese.
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I appreciate you so much!
These would probably be fun on a pizza too. Just saying.