SLOW-COOKER BUFFALO CHICKEN MEATBALLS

Slow-Cooker Buffalo Chicken Meatballs image

If you love Buffalo chicken wings, but don't love the mess of eating them with your hands, try this easy and mess-free meatball version. Using the slow cooker makes this recipe great for entertaining; you can make the meatballs hours ahead and let them cook, leaving time to enjoy your own party.

Provided by By Betty Crocker Kitchens

Time 3h45m

Yield 36

Number Of Ingredients 12

Ingredients

2 lb ground chicken
1 cup Progresso™ panko crispy bread crumbs
3/4 cup finely chopped celery
3/4 cup Frank's™ Red Hot™ Buffalo wings sauce
1/2 cup finely chopped onion
2 eggs
3 cloves garlic, finely chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/4 cup butter, melted
1 cup blue cheese dressing

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.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Meatball, Sodium 330 mg, Sugar 1 g, TransFat 0 g