Slow Cooker Buffalo Chicken Meatballs
These meatballs are always a flavorful favorite to enjoy during the big game. You can bring these simple slow cooker buffalo chicken meatballs to any cookout or potluck and your dish will be devoured first every time!
Ingredients
- 2 Pounds ground chicken
- ⅓ Cup Italian-style bread crumbs
- 1 egg
- ¼ Cup grated parmesan cheese
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon dried oregano
- 1 Teaspoon dried parsley
Buffalo Sauce
- ½ Cup Frank's Red Hot Wings Buffalo Sauce
- ½ Cup apricot preserve
- 3 Tablespoons brown sugar
- 2 Tablespoons corn starch
Instructions
- Preheat oven to 385°. In a large mixing bowl, add ground chicken, Italian-style breadcrumbs, egg, grated parmesan cheese, salt, black pepper, garlic powder, dried oregano and dried parsley. Use your hands to mix the ingredients until evenly combined. Take care to not over mix the meat. Roll the mixture into 2-inch meatballs. I find that when working with ground chicken, the more delicate, the better. Gently roll and and move the meatball from palm to palm until the desired shape is achieved.
- Place the meatballs evenly spread apart on a large pan sprayed baking sheet. Bake for 12 minutes. Then, flip the meatballs and bake for an additional 5 minutes.
- Combine buffalo sauce, apricot preserve and brown sugar. Whisk together and microwave for 45 seconds. Add corn starch and whisk in until smooth and fully combined.
- Add the meatballs to a pan sprayed slow cooker. Cover with the buffalo sauce mixture and stir until completely coated. Slow cook on high for 2 hours or slow for 4 hours. Enjoy!
Notes
This recipe yields approximately 20 meatballs.
