There’s something so comforting and downright delightful about meatballs swimming in a creamy, spicy sauce, isn’t there? This Crockpot Creamy Buffalo Chicken Meatballs recipe is one of those dishes that has the ability to turn any ordinary day into a mini celebration. You know, the kind of meal that feels like it hugs you from the inside out. I stumbled upon this gem during a tailgate party, and ever since, it has become a staple in my home. The aroma wafting through the house draws everyone in—half the fun is watching your loved ones pop the meatballs into their mouths, eyes lighting up with joy with every spicy, creamy bite.
Why you’ll love this recipe
Picture this: spicy buffalo sauce meets creamy ranch and tangy cream cheese, all wrapped around the delightful bite of ground chicken meatballs. What’s not to love? This recipe is not only packed with flavor, it’s also super easy! Imagine coming home to a fully cooked meal after a long day – the beauty of the crockpot. It’s like a cozy blanket of comfort food, and trust me, once you serve these at your next gathering, your friends will be lining up for seconds and thirds. Each meatball is tender, juicy, and just the right amount of spicy, making them perfect for an appetizer or as a satisfying main dish. Spread the love—this dish is an instant crowd-pleaser.
Gather these ingredients
- 1 pound ground chicken: lean and healthy, this is the heart of our meatballs. If you’re feeling adventurous, turkey or even a plant-based ground substitute can be a great replacement.
- 1/2 cup breadcrumbs: these guys keep our meatballs from turning into a sticky glob. Feel free to use panko for more crunch or even crushed crackers if that’s what you have on hand.
- 1/4 cup grated parmesan cheese: this adds a rich, umami depth to the flavor. No fresh parmesan? No worries! Grated pecorino or nutritional yeast for a vegan twist will work too.
- 1 egg: bound to hold everything together, making sure they don’t fall apart in the crockpot. If you’re looking for an eggless option, a flaxseed meal mixture can be a suitable alternative.
- 1/2 cup buffalo sauce: here we gain that glorious heat! If you like it mild, just reduce the amount or go for a milder buffalo sauce!
- 1/4 cup cream cheese, softened: this is your creamy, dreamy element that balances the spice beautifully. Neufchâtel or a dairy-free cream cheese alternative works just as well.
- 1/4 cup ranch dressing: that cool, tangy kick brings everything together. If you’re trying to keep it healthy, a yogurt-based ranch is a great substitute.
- Salt and pepper to taste: don’t forget these flavor enhancers! Adjust to your preference to make sure every bite is just right.
Preparing Crockpot Creamy Buffalo Chicken Meatballs
- In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan cheese, egg, salt, and pepper. This should feel like a fun play-dough moment—mix until well blended. Dive in with your hands; it’s way more fun that way!
- Shape the mixture into bite-sized meatballs—aim for about 1-2 inches in diameter, so they cook evenly.
- Place a layer of meatballs in your prized crockpot (trust me, you’ll owe it one).
- In a separate bowl, whisk together the buffalo sauce, softened cream cheese, and ranch dressing until it’s all beautifully blended. It should look silky and inviting!
- Pour this luscious sauce over the meatballs, making sure they’re all covered in that spicy goodness.
- Set your crockpot on low for 4-6 hours or high for 2-3 hours. Either way, you’re in for a treat—just don’t forget about them!
Best way to enjoy it
When you’re ready to serve, you’ve got options! These meatballs are fantastic over fluffy rice, where the grains soak up the sauce. Or you could serve them as a finger food delight, skewered on toothpicks alongside a hunk of beer bread for some dunking action. They also shine on a bed of greens for a fresh twist. And let’s be honest, a little sprinkle of extra ranch or a dash of more buffalo sauce never hurt anyone!
How to store and freeze
If by some chance you have leftovers (a rare occurrence, I know), store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in the microwave or on the stove. If you want to save some for later, pop those meatballs into freezer-safe bags—they’ll be waiting for you, like a spicy surprise on a busy weeknight. Just make sure to let them cool completely before freezing, and they’ll be good for up to 3 months.
Pro chef tips
- Don’t rush the mixing; give it a good knead to meld the flavors—a well-mixed meat mixture leads to a delightful meatball!
- For an extra kick, add some chopped jalapeños to the meat mixture or infuse the buffalo sauce with a hint of garlic powder.
- Feel free to top with chopped green onions or blue cheese crumbles right before serving for that fun little touch of flair!
Creative Twists
Want to shake things up a bit? Try adding different cheeses like cheddar for a more robust flavor or swap out the buffalo sauce for a sweet chili sauce for an Asian-inspired twist. You could also toss in finely chopped herbs like parsley or cilantro for freshness. Every time you make it, it can be a new creation!
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 egg
1/2 cup buffalo sauce
1/4 cup cream cheese, softened
1/4 cup ranch dressing
Salt and pepper to taste
Step-by-step instructions
- In a bowl, mix together ground chicken, breadcrumbs, parmesan cheese, egg, salt, and pepper. Shape into meatballs.
- Place the meatballs in a crockpot.
- In a separate bowl, combine buffalo sauce, cream cheese, and ranch dressing. Pour over the meatballs.
- Cook on low for 4-6 hours or high for 2-3 hours until cooked through.
- Serve over rice or as an appetizer with beer bread.
Common questions
- What’s the prep time for this recipe? About 15-20 minutes; it’s super quick!
- Can I use ground turkey? Absolutely! Ground turkey works like a charm.
- Is this dish spicy? It is buffalo-flavored, so it does have a kick, but you can dial it down by opting for a milder sauce!
- What sides pair well with this dish? Think fresh veggies or a simple green salad—balance is key.
- Can I make this ahead of time? You bet! Just prep the meatballs and store them in the fridge before cooking.
As we wrap this up, remember that cooking should be a fun and adventurous journey. This recipe is a doorway into creamy, spicy bliss that you can easily customize to fit your tastes. So gather those ingredients, fire up your crockpot, and watch the magic happen. Then, come back and share your unique takes—because in this kitchen, we’re all family, and I can’t wait to hear your stories! Happy cooking!
Use Your Leftovers
Reduce food waste by making these recipes with your leftover ingredients:
Crockpot Creamy Buffalo Chicken Meatballs
Description
This Crockpot Creamy Buffalo Chicken Meatballs recipe combines spicy buffalo sauce with creamy ranch and tangy cream cheese, all wrapped around ground chicken meatballs. A comfort food classic that's easy to prepare and perfect for gatherings!Ingredients
Main Ingredients
Instructions
Preparation
-
Mix Ingredients
In a large mixing bowl, combine ground chicken, breadcrumbs, parmesan cheese, egg, salt, and pepper. Mix until well blended.Use hands for better mixing! -
Shape Meatballs
Shape the mixture into bite-sized meatballs, around 1-2 inches in diameter. -
Prepare Sauce
In a separate bowl, whisk together buffalo sauce, cream cheese, and ranch dressing until smooth and blended. -
Cook Meatballs
Place meatballs in the crockpot and pour sauce over them, ensuring they are fully covered. Cook on low for 4-6 hours or high for 2-3 hours.Do not forget about them! -
Serve
Serve over rice, as finger food, or on greens. Consider adding extra ranch or buffalo sauce on top before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 75mg25%
- Sodium 800mg34%
- Potassium 400mg12%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 25g50%
- Vitamin A 500 IU
- Vitamin C 1 mg
- Calcium 100 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 4 mg
- Vitamin B6 0.3 mg
- Folate 20 mcg
- Vitamin B12 0.5 mcg
- Biotin 0 mcg
- Pantothenic Acid 1 mg
- Phosphorus 200 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 1 mg
- Selenium 15 mcg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
