Slow Cooker Buffalo Chicken Meatballs (3hrs)

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Today's feature is the slow cooker buffalo chicken meatballs. This enjoyable recipe is simple and quick to prepare.

All you require are 13 ingredients and the eagerness to follow 4 easy steps.

• 2 lbs ground chicken (I used partially frozen chicken breast and ground it in the food processor.)
• 1 cup panko bread crumbs
• 3/4 cup finely chopped celery
• 3/4 cup Franks Buffalo wing sauce
• 1/2 cup finely chopped onion
• 2 eggs
• 3 cloves finely minced garlic
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1/4 cup melted butter
• blue cheese dressing and ranch dressing for dipping

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "slow cooker buffalo chicken meatballs".

• In a large bowl, mix chicken, bread crumbs, celery, 1/4 cup sauce, onion, eggs, garlic, salts and pepper. Mix to combine. Use wet hands (I prefer to use gloves) shape mixture into 1 1/2 inch balls. Makes about 30. Refrigerate for 15-20 minutes to firm up for frying.

  

• In large skillet, heat oil over medium high heat. Add 1/2 the meatballs; cook about 5 minutes until golden brown on all sides. Remove and place in 4 quart crockpot. Cook remaining meatballs and place in crockpot. Pour 1/4 cup sauce over all. Cover and cook on low for 3 hrs or until 165 degrees.

  

• In small bowl combine melted butter and remaining sauce with whisk. Drizzle over meatballs. Toss gently to coat.
• Serve with additional celery and dips.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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