There’s something irresistibly cozy about tender, spicy meatballs simmered low and slow. This Buffalo Chicken Meatballs in Slow Cooker Recipe combines bold flavors with a hands-off approach that means you’ll spend less time cooking and more time enjoying every bite.

A white plate filled with about fifteen round orange-brown balls covered in a thick, bright orange sauce. Each ball has a drizzle of white creamy sauce on top, with small green onion pieces scattered across the dish for garnish. A woman's hand is holding a silver fork that is picking up one ball, showing its moist texture under the sauce. The plate sits on a white marbled surface with a blurred white bowl in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Meatballs in Slow Cooker Recipe
Top Tip
How to Serve Buffalo Chicken Meatballs in Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Meatballs in Slow Cooker Recipe

Why You'll Love This Recipe

Honestly, this Buffalo Chicken Meatballs in Slow Cooker Recipe quickly became a staple for me whenever I want an easy, crowd-pleasing dish that packs that signature tangy heat without fuss. It’s perfect for lunches, dinners, or even game day gatherings.

Effortless Cooking: The slow cooker does all the heavy lifting so you just set it and forget it.
Perfect Texture: Baking the meatballs beforehand locks in juiciness, keeping them tender in the sauce.
Bold, Balanced Flavor: That spicy buffalo sauce with a buttery finish hits all the right notes every time.
Versatile Serving: Works great on its own or paired with fresh veggies, ranch, or blue cheese for a full experience.

Ingredients & Why They Work

The combination here is simple but thoughtfully balanced to guarantee flavor and texture. The ground chicken keeps it lean yet tender when paired with the tapioca flour, which acts as a great binder without the heaviness of breadcrumbs.

Flat lay of ground chicken in a simple white ceramic bowl, a small white bowl of tapioca flour, one large whole uncracked brown egg, a few thinly sliced green onion stalks arranged on a white ceramic plate, a small white bowl of melted golden ghee, a small white bowl of bright red hot sauce, scattered kosher salt crystals and black peppercorns on the white marble surface, a few fresh celery sticks, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and mild-flavored, perfect for soaking up buffalo sauce.
Tapioca flour: Helps bind and retains moisture better than breadcrumbs for juicy meatballs.
Egg: Essential for holding the meatballs together, keeping them from falling apart.
Garlic powder & onion powder: Classic aromatics that add depth without overpowering.
Green onions: Freshness and a subtle bite that brightens each meatball.
Kosher salt & black pepper: Just enough seasoning to enhance every element.
Hot sauce (Frank’s Red Hot or Primal Kitchen): The star ingredient for that iconic buffalo kick.
Butter, vegan butter, or ghee: Adds richness and smoothness to mellow out the spice.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Buffalo Chicken Meatballs in Slow Cooker Recipe is how flexible it is. I like to switch up the heat level or try different dipping sauces to keep things interesting – and you can too!

Milder Version: Try swapping half the hot sauce for buffalo wing sauce with less heat if you prefer a gentler kick – it’s just as tasty!
Spicy Boost: Add smoked paprika or a dash of cayenne into the meat mixture before baking if you want more depth and heat.
Different Proteins: Ground turkey works great here if you want a lighter variation, and the cooking time stays the same.
Dairy-Free Twist: Use vegan butter and dairy-free ranch to keep this recipe completely plant-based friendly.

Step-by-Step: How I Make Buffalo Chicken Meatballs in Slow Cooker Recipe

A white plate holds a pile of small round orange balls covered in a smooth orange sauce, drizzled with white creamy sauce on top. The balls are garnished with small green slices scattered over them. A silver fork, held by a blurred woman's hand in the lower left corner, is picking up one ball. The plate sits on a white marbled surface with a white and blue striped cloth nearby, a few green slices scattered around, and a small glass bowl of white sauce in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Shape Your Meatballs

Start by combining the ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt, and pepper in a large bowl. I find that using clean hands really helps mix everything evenly without smushing the meat too much. When shaping the meatballs, it’s easiest to lightly flour your hands with tapioca flour to prevent sticking. Roll into 1¼ to 1½-inch balls, aiming for about 24 pieces. You’ll notice the mixture is a bit sticky, but that’s normal!

Step 2: Brown the Meatballs in the Oven

Place the meatballs on a parchment-lined baking sheet so they’re not touching each other. A quick 4-5 minute bake at 400°F browns all sides and helps keep them together during slow cooking. Don’t skip this step — it adds a lovely caramelized flavor and prevents mushiness.

Step 3: Whisk the Buffalo Sauce

While the meatballs bake, melt your butter (or substitute) and whisk it together with the hot sauce until smooth and well combined. This sauce is the magic that turns simple chicken meatballs into something irresistible!

Step 4: Slow Cook to Perfection

Transfer the meatballs carefully into your slow cooker. Pour the buffalo sauce over them and gently toss to coat without breaking the meatballs. Cover and cook on low for 2 hours. This slow simmer lets flavors marry beautifully and keeps the meatballs tender and juicy.

Top Tip

I experimented a lot before settling on the best method for these meatballs. Baking first, then slow cooking, makes all the difference for texture and flavor. Here are some key tips from my kitchen to yours.

Pre-bake for Texture: Browning your meatballs in the oven before slow cooking prevents them from crumbling and adds that golden flavor you want.
Use Tapioca Flour: It keeps the meatballs moist without getting soggy or gritty like breadcrumbs can sometimes do.
Gentle Tossing: When mixing meatballs and buffalo sauce in the slow cooker, fold carefully to keep them intact.
Don’t Rush the Slow Cook: The 2-hour low setting allows the flavors to deepen – rushing this step can make the meatballs dry.

How to Serve Buffalo Chicken Meatballs in Slow Cooker Recipe

Buffalo Chicken Meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with a little extra green onion and pairing them with creamy ranch dressing or blue cheese crumbles. Fresh celery and carrot sticks never fail to add a crisp, cooling contrast to the spicy richness.

Side Dishes

For sides, I usually go simple — maybe some roasted cauliflower rice, a big leafy salad, or crunchy sweet potato fries to balance that bold buffalo flavor. These all help keep meal time balanced and satisfying.

Creative Ways to Present

When hosting, I like to serve these meatballs on a platter lined with lettuce leaves and little bowls of ranch, blue cheese, and extra hot sauce for dipping. It makes for a fun build-your-own appetizer vibe everyone enjoys!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The meatballs soak up even more flavor overnight, making the next-day meal even better!

Freezing

They freeze beautifully too. I usually place the cooled meatballs in a single layer on a tray to freeze before transferring to a freezer bag. It prevents them from sticking together so you can grab just what you need.

Reheating

Reheat gently in the microwave or on the stovetop with a splash of water or extra sauce to keep them moist. Avoid high heat to preserve that tender texture.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this Buffalo Chicken Meatballs in Slow Cooker Recipe. Just swap it ounce for ounce and follow the same steps for baking and slow cooking.

What if I don’t have a slow cooker?

No worries! You can simmer the buffalo sauce and cooked meatballs together in a large skillet over low heat for about 15 minutes until flavors meld, but the slow cooker really lets it develop that tender, slow-cooked charm.

Can I make these meatballs ahead and freeze?

Yes! These meatballs freeze well. Bake and cool them completely before freezing in a single layer. When ready to eat, thaw overnight in the fridge and reheat gently with sauce.

What sides go best with Buffalo Chicken Meatballs?

Fresh veggies like celery and carrots pair perfectly, plus salads, roasted potatoes, or cauliflower rice for a hearty meal that balances out the spicy, tangy meatballs.

Final Thoughts

This Buffalo Chicken Meatballs in Slow Cooker Recipe feels like a little hug on a plate every time I make it. It’s easy, flexible, and delivers exactly the right mix of comfort and spice you want in cozy meals. I can’t wait for you to try it and make it your new go-to. Don’t forget to leave a review after—you’ll make someone’s day!