Slow cooker Buffalo Chicken Meatballs

Name: How to cook Slow cooker Buffalo Chicken Meatballs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

cindybear

Slow cooker Buffalo Chicken Meatballs

This is a Betty Crocker recipe. I tweaked it a bit to suit me. My husband raved about these and two days later is still talking about them. I only had hot sauce so I diluted with ranch dressing to heat intensity we like. I think you could substitute your favorite wing sauce vs the hot sauce.

Ingredient

Food ration :

4-6 servings

Cooking time :

3hrs

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

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

Cooking instructions

* Step 1

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.

* Step 2

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.