The slow cooker is kind of a magical thing. You can put something in there, come back a few hours later, and not only does it smell amazing, but it’s also cooked and ready to eat. I love using the slow cooker on busy days. These meatballs require only a handful of ingredients and are great for parties when you want to get some of the work done ahead of time, and not be running around when your guests arrive.
You start by mixing together 1 pound of ground chicken, ½ a cup of panko bread crumbs, 1 egg and 1 teaspoon of celery seed. Progresso Panko Bread Crumbs are the secret that help to bind the ground chicken together and give the meatballs great texture. Celery seed is also key; it helps reinforce the classic buffalo chicken and celery combo.
Once well blended, use a cookie scoop to form 1-inch sized meatballs.
In a large skillet brown the meatballs slightly on each side. Warning: If you skip this step and put them straight into the slow cooker, they will fall apart.
Add the browned meatballs to the slow cooker and top with 1 cup of buffalo wing sauce. Set the slow cooker on low and cook for 2 to 3 hours, until the meatballs are cooked through.
Slow Cooker Buffalo Chicken Meatballs are great served with a side of blue cheese dressing and celery sticks.