Description
These flavorful Whole30 Slow Cooker Buffalo Chicken Meatballs are tender, juicy, and infused with bold buffalo sauce. Perfect for appetizers or meal prep, this gluten-free, dairy-free, keto, and Paleo recipe is simple to make with minimal hands-on time.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup almond flour (or 2.5 tbsp coconut flour)
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp sea salt
For the Buffalo Sauce:
- ½ cup ghee or vegan butter
- ½ cup Frank’s Red Hot (or Whole30-compliant buffalo sauce)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, almond flour, egg, and seasonings. Form into 16 meatballs.
- Bake for 10 minutes on the baking sheet.
- In a small saucepan, melt ghee and combine it with Frank’s Red Hot.
- Transfer meatballs to a slow cooker, pour buffalo sauce over, and cook on low for 2 hours.
- Serve warm with celery sticks, carrots, and Whole30 ranch dressing.
Notes
- To make it nut-free, use coconut flour instead of almond flour.
- Freeze leftovers for up to 3 months for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Appetizer, Main Dish
- Method: Slow Cooker, Baking
- Cuisine: American