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close up photo of one crock pot buffalo chicken meatball covered in ranch dressing

Crockpot Buffalo Chicken Meatballs

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 2 hrs 7 min
  • Total Time: 2 hr 17 min
  • Yield: 24 meatballs 1x
  • Category: Appetizers
  • Method: Slow Cooker / Crock Pot
  • Cuisine: American


The Ultimate Crockpot Buffalo Chicken Meatballs – tender meatballs made with ground chicken, celery, carrots and green onion then covered in a spicy buffalo sauce! The lighter healthier version of your favorite buffalo wings! 


  • 1 lb. ground chicken
  • 1/2 cup diced celery
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 carrot, grated
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1/2 cup gluten free panko
  • 3/4 cup buffalo sauce
  • 1/4 cup ranch dressing


  1. Preheat oven to 400 degrees F.
  2. In a large bowl add ground chicken, celery, green onions, garlic, carrot, smoked paprika, salt, pepper,  egg and panko. Using your hands mix everything together until combined.
  3. Using a small scoop or large spoon, scoop out chicken mixture and form 1″ balls. (you should get about 24 meatballs.)
  4. Place meatballs on a wire rack lined baking sheet. Bake for for 5-7 minutes, or until lightly browned. (you want them to be somewhat firm so they don’t fall apart in the crock pot)
  5. Add meatballs to a crock pot, pour buffalo sauce over the meatballs. Using a spoon, gently toss to coat all the meatballs.
  6. Cook on LOW for 2 hours.
  7. Remove and drizzle with ranch dressing.


  • Serving Size: 2 meatballs + ranch
  • Calories: 113
  • Sugar: 1 g
  • Sodium: 683 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 46 g

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