There’s something truly comforting about a plate of tender, spicy meatballs that have soaked up all that bold buffalo flavor. This Slow Cooker Buffalo Chicken Meatballs Recipe is a total game-changer for easy game day snacks or a hearty weeknight dinner that feels special without any fuss.

A white plate is full of round, golden-orange balls covered in a thick, shiny sauce. Each ball has small green pieces scattered on top and is drizzled with a creamy white sauce. A woman's hand holds a silver fork that picks up one of the balls, showing its soft texture and sauce coating. The plate is placed on a white marbled surface, and the background is bright and blurred to keep focus on the food. 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

I’ve made buffalo chicken meatballs a bunch of ways, but doing them in the slow cooker lets those flavors meld beautifully while giving you a set-it-and-forget-it kind of dinner. Plus, the meatballs stay juicy and tender, which is what dreams are made of.

Set it and forget it: Using the slow cooker means you can focus on other things while it gently cooks to perfection.
Juicy, tender meatballs: Slow cooking keeps the chicken moist and packed with buffalo flavor.
Simple ingredients: You likely have everything you need at home already, no complicated sauces or odd spices here.
Perfect party pleaser: Whether it’s game day or a family dinner, these meatballs turn out crowd favorites every time.

Ingredients & Why They Work

Let’s talk ingredients — each one is chosen to build the bold flavors and keep the meatballs tender. Keeping it simple with classic buffalo sauce components and a bit of tapioca flour helps bind everything without weighing it down.

Flat lay of raw ground chicken in a simple white ceramic bowl, a small white bowl of tapioca flour, one whole uncracked large egg with a clean shell, a few green onions with bright green stalks and white bulbs, small white bowls each containing garlic powder and onion powder as fine pale powders, small white bowls of kosher salt crystals and black peppercorns, a small white bowl of melted golden ghee butter, a small white bowl of vibrant orange-red hot sauce, fresh celery sticks and carrot sticks arranged neatly, 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 flavorful, it’s the perfect canvas for the spicy buffalo sauce.
Tapioca flour: A great binder that keeps meatballs tender and moist, and it works well if you’re skipping breadcrumbs for a gluten-free version.
Egg: Helps hold everything together and adds richness.
Garlic powder & onion powder: Classic seasoning that adds depth without overpowering.
Green onions: Adds a subtle freshness and mild onion flavor.
Kosher salt & black pepper: Essential for bringing all the flavors to life.
Hot sauce (like Frank’s Red Hot): The star of the show for authentic buffalo heat and tang.
Butter, vegan butter, or ghee: Melts into the sauce, adding richness and balancing out the spice.
Ranch or blue cheese: Classic cool-down dips that complement the spicy kick perfectly.
Celery & carrot sticks: Fresh, crunchy sides to contrast the tender meatballs and add a bit of veggie goodness.

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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

I love keeping this recipe flexible because sometimes you want it mild, other times you want a fiery punch. Feel free to customize the spice level or swap in gluten-free binders—it’s all about making these meatballs work for you.

Variation: One time, I added finely chopped jalapeños right into the meat mixture for an extra kick, and it took the heat factor up a notch — just what I wanted!
Dairy-free option: Using vegan butter keeps the sauce rich without dairy, perfect for friends with sensitivities.
Air fryer shortcut: If you’re short on time, baking meatballs in the air fryer before tossing with sauce works beautifully with crispier edges.

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

A white plate holds about three layers of small round orange balls coated in a bright sauce, each topped with uneven white drizzles and small green onion pieces scattered throughout and on top, creating a mix of bright orange, white, and green colors. The plate rests on a white marbled surface, with some green onion pieces scattered nearby. A woman's hand with a fork is seen in the lower left corner, reaching toward the plate. Next to the plate, a small white bowl filled with white sauce sits at the top right. A white cloth with thin blue stripes is placed beneath the plate and nearby on the surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Roll Your Meatballs

Start by combining the ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt, and pepper in a large bowl. The mixture will be sticky, so sprinkle a little tapioca flour on your hands—it really helps keep things tidy. Roll into 1¼- to 1½-inch meatballs; you should get around 24. Don’t stress about perfect shape — the slow cooker does a great job regardless.

Step 2: Brown Your Meatballs

Lay your meatballs on a baking sheet lined with parchment or silicone, then pop them in a 400°F oven for 4-5 minutes. This little browning step locks in flavor and helps them hold together better during slow cooking. Keep an eye on them so they don’t overcook — just a nice golden crust is what you want here.

Step 3: Whisk Up the Buffalo Sauce

While meatballs are browning, melt your butter (or ghee/vegan butter) and whisk it together with the hot sauce. This mix is what gives the meatballs that classic buffalo tang and buttery kick we all crave.

Step 4: Slow Cook and Savor

Transfer browned meatballs to your slow cooker, pour the buffalo sauce over, and gently toss to coat. Cover and cook on low for about 2 hours. This slow simmer infuses all that spicy-saucy goodness right into the meat, leaving you with juicy, tender bites every time.

Top Tip

I’ve learned a few things over the years that make this recipe foolproof and even more flavorful. Here’s the scoop to make your buffalo chicken meatballs extra amazing:

Hands coated with tapioca: Keeps the meatball mixture from sticking and lets you shape them easily without a mess.
Don’t skip browning: Those few minutes in the oven add texture and flavor you won’t regret.
Gently toss in sauce: Be careful during mixing after slow cooking so meatballs don’t break apart.
Check slow cooker temp: Some slow cookers run hot—if yours tends to, reduce time slightly to avoid dry meatballs.

How to Serve Slow Cooker Buffalo Chicken Meatballs Recipe

Buffalo Chicken Meatballs - Serving Suggestion

Garnishes

I’m a sucker for serving these meatballs with a generous drizzle of ranch or creamy blue cheese dressing on the side. Add some crunchy celery and carrot sticks to cut through the heat and give a satisfying crunch—and honestly, I like to pile on the fresh green onions on top for a bit of color and sharpness.

Side Dishes

These meatballs pair beautifully with a simple green salad for freshness or crunchy roasted sweet potato fries—both help balance that classic buffalo heat perfectly. Sometimes I serve them with cauliflower rice or even creamy mashed potatoes to soak up every last bit of sauce.

Creative Ways to Present

For game day, I like to arrange these meatballs on a platter with little toothpicks alongside ramekins of ranch, blue cheese, and extra buffalo sauce. It turns a casual snack into something a bit more festive and fun for guests. I’ve even stuffed them into slider buns for a tasty Buffalo Chicken Meatball sandwich twist.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs with sauce in an airtight container in the fridge for up to 4 days. Keeping them coated in sauce helps them stay juicy rather than drying out. Just reheat gently to keep the texture nice.

Freezing

If you want to make these ahead of time, you can freeze fully cooked meatballs with sauce in freezer-safe containers or bags. They keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I like popping them in a covered skillet over low heat or warming gently in the microwave in short bursts. This avoids drying out while warming through evenly. If needed, add a splash of water or extra buffalo sauce before reheating to keep things saucy and moist.

Frequently Asked Questions:

Can I make these meatballs gluten-free?

Yes! This recipe uses tapioca flour as a gluten-free binder instead of traditional breadcrumbs, making it perfect for gluten-free diets.

How spicy are these buffalo meatballs?

The spice level depends on the hot sauce you choose. Using a milder sauce or reducing the amount will tone down the heat, while hotter sauces dial it up. You can customize to your taste!

Can I freeze leftover buffalo chicken meatballs?

Absolutely! After cooking, let them cool, then freeze in airtight containers or freezer bags. They reheat well and keep for up to 3 months in the freezer.

What if I don’t have a slow cooker?

No slow cooker? No problem! You can bake the meatballs fully in the oven or cook them in a covered pan on the stove with the sauce on low heat until cooked through and flavorful.

Final Thoughts

This Slow Cooker Buffalo Chicken Meatballs Recipe has become one of my absolute go-tos for its perfect blend of ease and flavor. Whether you're feeding family or friends, it hits that spot between comforting and exciting with just the right amount of spicy kick. Give it a try—you'll want to make these again and again.