Saturday, January 23, 2016

Slow Cooker Buffalo Chicken Meatballs

This is a delicious, simple and healthier alternative to your traditional buffalo chicken wings!  You definitely need to give these a try if you love Frank's Red Hot Sauce!!


  • 1 pound Ground Chicken
  • 3/4 cup Whole Wheat Panko
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 green onions, sliced thinly
  • Sea Salt & Black Pepper, to taste
  • 3/4 cup Frank's Red Hot Sauce


  1. Preheat oven to 400 degrees Fahrenheit.  Prepare baking sheet by lining with parchment paper and set aside.  (I used a wire cooling rack on an aluminum foil lined baking sheet.)  Allison's Time Saving Tip: Line Slow Cooker with Aluminum Foil to save on clean up time!! 
  2. In a large bowl, combine Ground Chicken, Panko, Egg, Garlic Powder, Onion Power and Green Onions.  Season with Sea Salt and Black Pepper, to taste.  Combine thoroughly with clean hands.
  3. Roll into 1 to 1-1/2 inch meatballs, making between 18-24 meatballs depending on size.
  4. Place onto prepared caking sheet and Bake until all sides are browned, about 5-7 minutes. 
  5. Transfer meatballs into slow cooker.  Drizzle Frank's Red Hot Sauce over meatballs, gently stir  or brush to coat meatballs in sauce. 

  6. Cook on Low Heat for 2 hours.
  7. Serve and Enjoy immediately!  

You might want some celery sticks ready to cool your mouth down with these fabulous and spicy protein power balls!! ;)

Recipe Borrowed and Adapted from

1 comment:

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