There’s something about a tender, spicy bite that just hits the spot, and that’s exactly why I’m excited to share this Slow Cooker Buffalo Chicken Meatballs Recipe with you. It’s the perfect balance of cozy slow-cooked goodness with a kick of that tangy, classic buffalo flavor you can’t resist.

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 Slow Cooker Buffalo Chicken Meatballs Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken Meatballs Recipe

Why You'll Love This Recipe

This recipe quickly became one of my favorites because it’s both hands-off and bursting with flavor. I love being able to set it up in the morning and come back to tender, spicy meatballs that make any meal feel like a celebration.

Easy Prep: Minimal mixing and the slow cooker does all the heavy lifting for you.
Perfect Flavor: The buffalo sauce is tangy, buttery, and just spicy enough without overpowering the juicy chicken meatballs.
Versatile: Serve them as appetizers, over rice, or inside sliders—your call!
Family Friendly: Even picky eaters tend to love these because the seasoning is balanced and familiar.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Buffalo Chicken Meatballs Recipe is chosen to create juicy, flavorful meatballs that hold up beautifully in the slow cooker. Plus, the sauce ingredients create that perfect buffalo zing without needing a ton of fuss.

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 but tender, ground chicken makes for lighter meatballs that soak up the sauce beautifully.
Tapioca Flour: This helps bind the meatballs while keeping them gluten-free and tender; breadcrumbs work too if you prefer.
Egg: Acts as a binder to hold all those juicy meatballs together.
Garlic Powder & Onion Powder: Simple spices add depth and savory notes without overpowering the buffalo flavor.
Green Onions: Fresh bits of onion add a mild crunch and fresh flavor in every bite.
Kosher Salt & Black Pepper: Essential to bring out all the flavors in the meatballs.
Hot Sauce (Frank’s Red Hot recommended): This is the star of the sauce, offering that classic buffalo heat and tang.
Butter, Vegan Butter, or Ghee: Adds richness and smoothness to the sauce, balancing the heat nicely.

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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 my favorite things about this Slow Cooker Buffalo Chicken Meatballs Recipe is how easy it is to tweak depending on your mood or dietary needs. I love swapping out the hot sauce for a milder version for my kids, or adding extra garlic if I’m craving a more robust flavor.

Variation: Try mixing in some finely chopped celery or shredded carrot into the meatball mixture for extra crunch and nutrition—I especially enjoy this when making it for casual get-togethers.
Make it Keto/Gluten-Free: Stick to tapioca flour or almond flour in place of breadcrumbs for a low-carb spin.
Air Fryer Option: Instead of baking, air fry the meatballs at 380°F for about 10-12 minutes—this method crisps them up nicely before tossing with sauce.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken Meatballs 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: Prep and Mix the Meatball Ingredients

Start by combining ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, kosher salt, and black pepper in a large bowl. The mixture will be sticky—don’t worry, this is normal! To make rolling easier, I rub a tiny bit of tapioca flour on my hands. Use your hands or a spoon to give everything a thorough mix without overworking it. This step is key for tender meatballs that won’t turn tough.

Step 2: Shape and Bake the Meatballs

Roll the mixture into 1 ¼ to 1 ½ inch balls—aim for about 24 meatballs. Place them on a baking sheet lined with parchment or a silicone mat, then bake at 400°F for 4-5 minutes. The goal here is to brown the meatballs lightly on all sides, which helps them hold together and develop flavor before slow cooking.

Step 3: Make the Buffalo Sauce

While the meatballs bake, whisk together your melted butter (or vegan butter/ghee) and hot sauce in a bowl until smooth. This silky sauce is what coats the meatballs in that unmistakable buffalo tang.

Step 4: Slow Cook and Toss

Transfer the browned meatballs to your slow cooker, pour over the buffalo sauce, and gently stir to coat them. Cover and set to low for 2 hours. The slow cooking softens the meatballs to juicy perfection while letting the sauce soak in.

Top Tip

After making these meatballs several times, I’ve learned that paying attention to a few small details makes all the difference in turning out perfect results every time.

Don’t Skip Browning: Even though they finish cooking in the slow cooker, browning seals in moisture and adds a deeper flavor.
Sticky Mixture Hack: Keep your hands lightly dusted with tapioca flour when shaping the meatballs to avoid frustration.
Low & Slow is Key: Cooking on low for two hours gives the sauce time to infuse and keeps meatballs tender.
Gentle Tossing: Be careful when mixing meatballs and sauce after baking so you don’t break them apart.

How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe

Buffalo Chicken Meatballs - Serving Suggestion

Garnishes

I’m a sucker for a classic combo here. I always finish these with a drizzle of ranch or blue cheese dressing and some crunchy celery or carrot sticks on the side for that refreshing contrast. If you like things super fresh, chopped green onions sprinkled on top add a nice pop too.

Side Dishes

Buffalo chicken meatballs pair beautifully with simple sides like steamed rice, cauliflower rice if you’re keeping it paleo or keto, or even a crisp green salad. For a heartier meal, mashed potatoes or roasted veggies stand up well to the bold flavors.

Creative Ways to Present

Got a party coming up? Serve these meatballs stacked on mini slider buns with a touch of blue cheese and celery slaw for buffalo sliders that steal the show. I’ve also placed them on skewers alongside cucumber slices and ranch dip for fun appetizer platters that disappear quickly.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover meatballs in an airtight container in the fridge for up to 3 days. Because they’re cooked in sauce, they stay nice and juicy instead of drying out.

Freezing

These meatballs freeze well either before or after cooking. I like to freeze them individually on a baking sheet first, then transfer to a freezer bag to keep them from sticking together. When you’re ready, thaw overnight and reheat gently.

Reheating

Reheat leftovers in the microwave or in a small skillet over low heat. Adding a splash of water or extra buffalo sauce when warming helps keep them moist and flavorful.

Frequently Asked Questions:

Can I make this recipe with ground turkey instead of chicken?

Yes! Ground turkey works great as a substitute and gives a slightly different flavor, but the cooking method and sauce remain the same. Just be mindful that turkey can sometimes be leaner and may need careful handling to stay moist.

What if I want to make the meatballs spicier?

You can easily increase the heat by adding a bit more hot sauce to the buffalo sauce or mixing in some cayenne pepper or crushed red pepper flakes into the meatball mixture before cooking. Just be careful not to overwhelm the balance of flavors.

Can I prepare these meatballs ahead of time?

Absolutely! You can pre-shape the meatballs and keep them refrigerated for a day, then bake and slow cook them as directed. This makes weeknight dinner prep super convenient.

Is there a way to make this recipe dairy-free?

Yes! Simply swap the butter for vegan butter or ghee in the sauce to keep it dairy-free while preserving that rich, buttery texture and flavor. The meatballs themselves do not contain dairy.

Final Thoughts

Honestly, the Slow Cooker Buffalo Chicken Meatballs Recipe feels like a little miracle for busy nights. They’re juicy, flavorful, and effortless, which is a rare combo in my kitchen. I’ve made these for family dinners, game days, and casual get-togethers, and everyone always asks for the recipe. Give them a try—you’ll find they fit right into your rotation as a delicious, comforting crowd-pleaser I’m confident you’ll love just as much as I do.