SLOW COOKER BUFFALO CHICKEN MEATBALLS
- 1pound ground chicken
- ¾cup Panko*
- 1large egg
- ½teaspoon garlic powder
- ½teaspoon onion powder
- 2green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- ¾cup buffalo sauce
- ¼cup blue cheese dressing
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- combine ground chicken, Panko, egg, garlic and onion powder and green onions; salt and pepper, to taste.
- Roll into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- bake for 4-5 minutes, or until all sides are browned.
- Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
- Serve immediately, drizzled with blue cheese dressing, if desired.