Slow Cooker Buffalo Chicken Meatballs Food

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:

• 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 RECIPE - (4.5/5)

Steps:

• In large bowl, combine ground chicken, egg, Progresso™ panko crispy bread crumbs and celery seed; mix until well combined. Use cookie scoop to form 1-inch meatballs. Heat 10- to 12-inch skillet over medium-high heat. Add half of the meatballs; cook on all sides until lightly browned. Place meatballs in slow cooker. Repeat with remaining meatballs. Pour 1 cup Buffalo wing sauce over browned meatballs in slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until meatballs are no longer pink in center. To make the meatballs ahead of time, follow the steps until you're finished browning the meatballs. When ready to cook the meatballs, add 30 extra minutes to the cooking time.

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.

EASY BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
• Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
• Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
• Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
• Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.