Crock Pot Buffalo Chicken Meatballs: A Spicy, Tangy Party Favorite with a Slow-Cooked Kick

Buffalo chicken wings may get all the attention, but these Crock Pot buffalo chicken meatballs are a game-changer. 

Juicy, tender, and packed with flavor, they’re baked just long enough to hold their shape before being slow-cooked in zesty buffalo sauce until they’re infused with tangy, spicy goodness. Perfect for parties, game day, or even a fun weeknight dinner, these meatballs bring all the bold flavors of buffalo wings — minus the mess.

Why Buffalo Chicken Meatballs Are So Irresistible

These meatballs deliver all the flavor of buffalo wings in bite-sized form. Parmesan and panko add richness and texture, while garlic, onion, and smoked paprika season the ground chicken. 

A slow bath in buffalo sauce ensures every bite is saucy and tender. Paired with ranch dressing and crunchy celery and carrot sticks, they strike that perfect balance of spicy, creamy, and refreshing.

The Origin of Buffalo Sauce and Its Game-Day Legacy

Buffalo sauce was first created in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo tossed fried chicken wings in a mixture of hot sauce and butter. 

The combination became an instant hit, spreading across the country as the quintessential bar and game-day food. 

Today, buffalo sauce flavors everything from pizza to pasta, and these meatballs are a natural extension of that trend — portable, easy to make in bulk, and irresistibly flavorful.

Ingredient Breakdown and Flavor Roles

• Ground chicken (or turkey): Lean yet flavorful base for the meatballs.

• Panko breadcrumbs: Keeps the meatballs light while adding structure.

• Egg: Binds the mixture together.

• Parmesan cheese: Adds saltiness, richness, and umami depth.

• Garlic powder & onion powder: Build flavor without overwhelming the chicken.

• Smoked paprika: Adds warmth and a subtle smoky note.

• Buffalo sauce: Infuses the meatballs with tangy, spicy heat.

• Ranch dressing: Creamy counterbalance to the spice, perfect for dipping.

Substitution and Variation Tips

Swap chicken with ground turkey for a slightly different flavor. For a milder version, use honey barbecue sauce instead of buffalo sauce, or blend half buffalo and half barbecue for a sweet-and-spicy twist. 

Blue cheese dressing can replace ranch for traditionalists. Add a pinch of cayenne pepper or chili flakes for extra heat, or fold in shredded cheddar to the meat mixture for cheesy meatballs.

Time and Money-Saving Tips

Make the meatballs ahead of time and freeze them — then just add to the slow cooker with sauce when you’re ready. 

Buying buffalo sauce in bulk saves money, especially if you make this recipe often for gatherings. For quicker prep, use a small cookie scoop to portion out meatballs evenly.

Storage and Make-Ahead Instructions

Leftover meatballs store well in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of extra buffalo sauce. 

For longer storage, freeze cooked meatballs in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months.

Equipment You’ll Need

• Mixing bowl

• Baking sheet lined with parchment or foil

• Slow cooker (crock pot)

• Small scoop or spoon for portioning meatballs

Serving and Pairing Suggestions

Serve these buffalo chicken meatballs straight from the crock pot to keep them warm during a party, or plate them with ranch and crunchy vegetables for dipping. 

They’re also fantastic piled into slider buns with lettuce for buffalo chicken meatball sandwiches. Pair them with light sides like coleslaw or roasted veggies to balance the heat.