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CROCKTOBER! 10-5 Crock-Pot Buffalo Chicken Meatballs




Made these for the Bronco game yesterday and they were delish! The meatballs are a somewhat healthier alternative to pounding down a couple lbs. of buffalo wings, and they’re fairly idiot proof because you can make them right in the Crock-Pot! BAM!



1 pound ground chicken

3/4 cup Panko bread crumbs

1 large egg

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

3/4 cup buffalo sauce

1/4 cup blue cheese dressing



Preheat oven to 400. Spray baking sheet with some oil.

In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.

Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.

Stupid easy right?

Serve immediately, drizzled with blue cheese dressing celery and carrots – if desired.


Credit to damndelicious.net for this goody! Good job.

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com


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