Buffalo Chicken Meatball Subs Slow Cooker Food

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

SLOW-COOKER BUFFALO CHICKEN MEATBALLS

Steps:

• In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
• In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
• In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
• Serve with blue cheese dressing as a dip.

BUFFALO CHICKEN MEATBALLS

Steps:

• Spray a 6qt slow cooker with nonstick cooking spray and pour meatballs into slow cooker.
• In a medium bowl mix together wing sauce, hot sauce, chili paste, garlic, and garlic salt. Pour over meatballs and stir to coat. Cook on low for 2 hours.
• Serve garnished with blue cheese crumbles, blue cheese dressing and diced green onions.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Put the chicken, salt, garlic powder, onion powder, and the hot sauce in the slow cooker and cook on high for 4 hours (or 8 hours on low).
• Remove the chicken from the slow cooker and shred it, using two forks. Return the shredded chicken to the crock, add 1/2 cup of ranch dressing and stir until the everything is well-mixed, let cook another hour or so.
• Serve with hoagie rolls, blue cheese crumbles, additional ranch dressing, and a sprinkle of green onions.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

SIMPLE SLOW COOKER SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• Place chicken breasts in crockpot.
• In small bowl, combine buffalo sauce and ranch dressing mix; stir to combine.
• Pour sauce mix over chicken and cook on low for about 6-8 hours.
• Shred chicken and serve on buns.
• You can top the chicken sandwiches with Swiss cheese, extra hot sauce, blue cheese dressing or ranch dressing. Lettuce and sliced tomato is good too!
• Enjoy!

BUFFALO CHICKEN MEATBALL SUBS (SLOW COOKER)

Steps:

• Heat oven to 450. Coat bottom of a baking dish with oil.
• In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
• Bake 15 minutes, or until lightly browned and cooked through.
• Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
• Keep warm until ready to eat.
• Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.