Crockpot Buffalo Chicken Meatballs: Easy, Creamy, and Delicious

This Crockpot buffalo chicken meatballs recipe is my no-fail solution for busy weeknights or game-day appetizers. With just 20 minutes of prep and hands-off slow cooking, you’ll get ultra-juicy, flavorful meatballs smothered in a creamy, tangy buffalo sauce. Trust me—minimal effort, maximum deliciousness!

I’m all about saving time without sacrificing flavor, and these meatballs deliver big on both fronts. Traditional buffalo recipes can require frying or baking in multiple steps, but here, the slow cooker does all the heavy lifting while you go about your day. In just a few hours, you’ll have a satisfying dish that’ll have everyone going back for seconds.

Why This Crockpot Buffalo Chicken Meatballs Recipe Is a Game-Changer

• Time-saving: Skip the frying pan—simply roll the meatballs, set your slow cooker, and let it do the work.
• Hands-off cooking: Once everything’s in the Crockpot, you’re free for 2-3 hours. No babysitting required!
• Perfectly tender: The slow cooker ensures juicy meatballs infused with the rich flavors of buffalo sauce.
• One-pot convenience: You only need your slow cooker—easy prep, easy cleanup.

Imagine coming home or wrapping up chores to the smell of spicy, buttery buffalo sauce. That alone is worth trying this recipe!

Equipment You’ll Need for Crockpot Buffalo Chicken Meatballs

To make these heavenly meatballs, you don’t need much:

• Slow cooker: Any standard Crockpot or slow cooker will do. I recommend the 6-quart size for even cooking without overcrowding.
• Mixing bowl: For combining the ingredients before forming the meatballs.
• Small cookie scoop (optional): To save time and ensure uniform meatball sizes.

Tip: Don’t overcrowd the Crockpot. Leave some space around the meatballs to ensure even cooking.

Simple Ingredients for Crockpot Buffalo Chicken Meatballs

These meatballs use pantry basics with a touch of indulgence:

• Ground turkey or chicken: Use lean ground meat for a healthier option. Both work equally well!
• Panko bread crumbs: These keep the meatballs moist and light.
• Hot sauce: Your favorite buffalo-style hot sauce brings the heat. Frank’s RedHot is a classic choice.
• Cream cheese and cheddar: The duo that makes the sauce irresistibly creamy and cheesy.

Ingredient Swap: Out of panko? Swap with crushed crackers or regular breadcrumbs. Want more veggies? Add carrots or cauliflower instead of broccoli.

Crockpot Buffalo Chicken Meatballs Recipe Details

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes

Crockpot Buffalo Chicken Meatballs Ingredients

• 1 1/2 pounds ground turkey or chicken
• 1/2 cup panko bread crumbs
• 1 cup grated parmesan cheese
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon chipotle chili powder
• Salt and black pepper
• 1/2 cup hot sauce
• 4 tablespoons salted butter
• 6 ounces cream cheese, at room temperature
• 2 cups shredded cheddar cheese
• 3-4 cups chopped broccoli
• 4 green onions, chopped
• Buffalo sauce for serving (optional)
• Ranch dressing for serving (optional)

How to Make Crockpot Buffalo Chicken Meatballs

1. Add the ground turkey, panko, parmesan cheese, onion powder, garlic powder, chipotle chili powder, and a pinch of salt into a large mixing bowl. Mix everything together thoroughly with your hands.
2. Roll the mixture into tablespoon-sized meatballs. Place them in your Crockpot in a single layer.
3. Pour the hot sauce and 1/4 cup water over the meatballs. Add the butter on top. Cover the slow cooker and set to low heat for 3-4 hours or high heat for 1-2 hours.
4. When the cooking time is up, turn the heat to high. Stir in the softened cream cheese and shredded cheddar cheese. Add the broccoli and gently mix. Cover and cook for an additional 15 minutes until the sauce is smooth and creamy.
5. Serve over rice or enjoy the meatballs straight out of the Crockpot with buffalo sauce or ranch for dipping.

Jake’s Tips for the Best Crockpot Buffalo Chicken Meatballs

• Don’t overmix the meatball mixture: Gently combine to avoid dense meatballs.
• Use room-temperature cream cheese: This helps it melt smoothly into the sauce.
• To prevent sticking: Spray the Crockpot with non-stick cooking spray before adding the meatballs.
• Double the recipe: These freeze well for quick meals. Just reheat in the microwave or stovetop.
• Want more heat? Stir in extra hot sauce into the finished sauce to taste.
• Choose your broccoli wisely: If you prefer crunchier veggies, add them toward the last 5 minutes of cooking.

Easy Crockpot Buffalo Chicken Meatballs Variations

• Make it healthier: Swap ground turkey for extra-lean chicken and reduce the cheese.
• Zucchini boost: Grate zucchini into the mixture for added moisture and nutrients.
• The no-spice version: Swap buffalo sauce for barbecue sauce if you’re cooking for spice-sensitive eaters.

Crockpot Buffalo Chicken Meatballs FAQs

Can I use frozen meatballs instead of homemade?

Yes! If you’re in a pinch, frozen meatballs work too. Just adjust the cooking time slightly and ensure they’re thoroughly heated.

What makes this recipe creamy?

The cream cheese and cheddar cheese combine with the buffalo sauce to create that luscious, velvety texture.

Can I prepare these ahead of time?

Absolutely! Roll the meatballs a day in advance and store them in the fridge. You can also freeze them for up to three months.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or stovetop.

What should I serve alongside this dish?

Try rice, roasted veggies, or even crusty bread to soak up the sauce. Or, turn them into sliders for fun appetizers!

What’s your favorite way to make Crockpot buffalo chicken meatballs? Let me know in the comments!