Print

Slow Cooker Buffalo Chicken Meatballs Recipe with Easy Blue Cheese Dip

slow cooker buffalo chicken meatballs - featured image
Print Recipe

Tender slow cooker buffalo chicken meatballs served with a creamy, tangy blue cheese dip. Perfect for game day snacks or casual dinners with a balanced spicy and creamy flavor.

Ingredients

Scale
  • 1 lb ground chicken (preferably lean, but 85/15 works too)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely shredded cheddar cheese (optional)
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup classic buffalo wing sauce (e.g., Frank’s RedHot)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled blue cheese (e.g., Maytag or Danish Blue)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine ground chicken, panko breadcrumbs, shredded cheddar cheese (if using), beaten egg, minced garlic, chopped green onions, smoked paprika, salt, and black pepper. Mix gently until just combined, about 5 minutes.
  2. Shape the mixture into golf-ball-sized meatballs using a tablespoon or small cookie scoop. Place on a baking sheet or plate. You should get about 20 meatballs. Wet hands lightly if mixture is sticky. This takes about 10 minutes.
  3. In a small bowl or microwave-safe container, melt the butter (about 30 seconds). Stir in buffalo wing sauce until smooth. Set aside.
  4. Spray the slow cooker insert lightly with cooking spray or brush with oil. Place meatballs inside in a single layer if possible. Pour buffalo sauce evenly over meatballs, turning gently to coat all.
  5. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until meatballs reach an internal temperature of 165°F and are tender. Stir gently halfway through cooking to redistribute sauce.
  6. While meatballs cook, combine sour cream, mayonnaise, crumbled blue cheese, lemon juice, garlic powder, salt, and pepper in a medium bowl. Mix well and refrigerate until serving.
  7. When meatballs are done, transfer to a serving dish, spoon extra sauce over the top, and serve warm with chilled blue cheese dip. Garnish with extra chopped green onions or celery sticks if desired.

Notes

To make gluten-free, substitute panko breadcrumbs with almond flour or gluten-free breadcrumbs. For dairy-free, use vegan butter and dairy-free blue cheese or omit cheese and add extra herbs to the dip. Avoid overmixing meatball mixture to keep meatballs tender. Stir meatballs gently halfway through cooking. Blue cheese dip can be made a day ahead for better flavor. For thicker sauce, remove meatballs after cooking and simmer sauce on stove for 5 minutes before tossing meatballs back in.

Nutrition

Keywords: buffalo chicken meatballs, slow cooker meatballs, blue cheese dip, game day snacks, easy chicken recipe, spicy chicken meatballs

Find it online: https://freshforkful.com/slow-cooker-buffalo-chicken-meatballs-recipe-with-easy-blue-cheese-dip/