•A slow cooker recipe that has all the flavors of buffalo wings without the frying fuss. Spicy chicken meatballs on crispy hoagie rolls that are slathered with a tangy blue cheese spread. Perfect for game day (well maybe the late game). There is a little prep and cooking time, but the meatballs can be made a day ahead then put into the slow cooker early in the morning. Looking for other game ideas? Try the perfect steak sandwich, my dr pepper chipotle pulled pork tacos, baked lemon garlic shrimp or white chicken chili.
this recipe inspired by Heather’s Dish
for the meatballs 1 lb ground chicken breast 2 tbls minced celery 1 tbls chopped celery leaves 2 tbls minced onion 1 garlic clove-minced 1 cup panko breadcrumbs 2 tbls Frank’s hot sauce 1 egg 1/2 tsp kosher salt 1/2 tsp cracked black pepper for the buffalo sauce 1/2 cup Frank’s hot sauce 1-2 cups low sodium chicken stock or water 4 tbls unsalted butter for the blue cheese spread 1/3 cup blue cheese crumbles 3/4 cup plain greek yogurt 1 tsp minced onion 1 tsp minced celery 1 tsp fresh lemon juice 1/4 tsp cracked black pepper 4 hoagie rolls (I used the french dip rolls) fresh spinach, arugula, or lettuce-optional serves 4-approx 12-14 meatballs prep and cooking time 8 1/2 hours 400°
Pre heat oven to 400° Line a rimmed baking sheet with parchment paper or foil and spray with cooking spray-set aside.
In a large bowl combined the ground chicken, onion, garlic, celery, egg, hot sauce, celery leaves, panko breadcrumbs, salt and pepper.
Using a tablespoon, scoop out chicken mixture and form into meatballs with your hands. Place on prepared baking sheet. This will get a little messy. I came out with 14 meatballs.
Pop meatballs into the oven and bake 10 min, flip meatballs and rotate pan and cook for another 5 min. You aren’t looking at cooking them all the way through, just getting a light brown crust on the outside and firming them up so they don’t fall apart in the slow cooker. **If you are going to me cooking these for the game tomorrow, stop now. Let meatballs cool a bit and store uncovered in the fridge until morning.
Place meatballs in your slow cooker.
Add in the Frank’s and chicken stock. You want the meatballs to be submerged in the sauce, add more chicken stock or water.
Add the butter. Set your slow cooker to low and cook these babies for 8 hours. After about 6 hours check the liquid level, and taste the sauce. Adjust to your preference. I originally made with 1 cup hot sauce and that destroyed our tongues (sorry hubby), bumped it down to 1/2 cup hot sauce and was able to taste the chicken this time. If you like super spicy I wouldn’t go over 3/4 cups hot sauce.
While the meatballs are cooking, whip up the blue cheese spread. Mix the ingridients in a med bowl, cover and let chill in the fridge.
Place meatballs on toasted hoagie rolls slathered with the yummy blue cheese spread and crispy lettuce or spinach with a drizzle of the sauce. Serve with a side of chips, some celery sticks and a nice cold beer♥Enjoy
Viva the crock pot lifestyle!!
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