Slow cooker Buffalo Chicken Meatballs

This is a Betty Crocker recipe. I tweaked it a bit to suit me. My husband raved about these and two days later is still talking about them. I only had hot sauce so I diluted with ranch dressing to heat intensity we like. I think you could substitute your favorite wing sauce vs the hot sauce.

Ingredients

4-6 servings

2 lbs ground chicken (I used partially frozen chicken breast and ground it in the food processor.)

1 cup panko bread crumbs

3/4 cup finely chopped celery

3/4 cup Franks Buffalo wing sauce

1/2 cup finely chopped onion

2 eggs

3 cloves finely minced garlic

1 teaspoon salt

1 teaspoon celery salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1/4 cup melted butter

blue cheese dressing and ranch dressing for dipping

Steps

1. In a large bowl, mix chicken, bread crumbs, celery, 1/4 cup sauce, onion, eggs, garlic, salts and pepper. Mix to combine. Use wet hands (I prefer to use gloves) shape mixture into 1 1/2 inch balls. Makes about 30.
Refrigerate for 15-20 minutes to firm up for frying.
2. In large skillet, heat oil over medium high heat. Add 1/2 the meatballs; cook about 5 minutes until golden brown on all sides. Remove and place in 4 quart crockpot. Cook remaining meatballs and place in crockpot. Pour 1/4 cup sauce over all. Cover and cook on low for 3 hrs or until 165 degrees.
3. In small bowl combine melted butter and remaining sauce with whisk. Drizzle over meatballs. Toss gently to coat.
4. Serve with additional celery and dips.

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