Slow Cooker Buffalo Chicken Meatballs

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

blue cheese dressing

🥗Healthier: ranch dressing

💰Cheaper: homemade yogurt dressing

Ranch dressing is a milder alternative and often cheaper.

In a large bowl, combine 1 pound of ground chicken, 1/2 cup of breadcrumbs, 1/2 cup of finely chopped celery, 1/2 cup of diced onion, 1 egg, 2 1/2 teaspoons of minced garlic, 1/4 cup of buffalo sauce, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

Mix all ingredients together until well combined.

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.

Shape the meat mixture into meatballs about 1 1/2 inches in diameter and place them in the skillet.

Sear the meatballs on each side until golden brown, but do not cook them all the way through.

Transfer the meatballs to a slow cooker lined with a BPA-free liner.

Pour 1/4 cup of buffalo sauce over the meatballs and toss gently to coat.

Cover the slow cooker and cook on low for 2 to 3 hours, or until the center of the meatballs reaches 165°F.

In a separate bowl, melt 1/4 cup of butter and mix in another 1/4 cup of buffalo sauce.

Pour the butter and buffalo sauce mixture over the cooked meatballs in the slow cooker and turn it off.

Let the meatballs sit in the slow cooker for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens