Easy Slow Cooker Firecracker Chicken Meatballs

white bowl filled with firecracker chicken meatballs.

5 from 6 votes

Easy Slow Cooker Firecracker Chicken Meatballs

Slow cooker firecracker meatballs come together in minutes, are quickly seared, and then smothered in a sweet and spicy firecracker sauce and cooked low and slow until tender and juicy. Serve these flavorful meatballs over rice as a meal or on their own as an easy appetizer!

Prep Time 30

Cook Time 2

Total Time 2 30

Servings meatballs

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

2 pounds ground chicken
1.5 cups panko breadcrumbs
2 large eggs lightly beaten
¼ cup chopped onion
3 cloves garlic minced
3 Tablespoons chopped scallions divided
salt & pepper to taste
½ cup buffalo wing sauce
1.5 cups brown sugar
2 Tablespoons low sodium soy sauce
½ cup water

Instructions

To a large mixing bowl, add the ground chicken, breadcrumbs, eggs, chopped onion, garlic, 2 Tablespoons scallions, salt & pepper. Mix together until evenly distributed.
2 pounds ground chicken, 1.5 cups panko breadcrumbs, 2 large eggs, ¼ cup chopped onion, 3 cloves garlic, 3 Tablespoons chopped scallions, salt & pepper
Spray a large skillet with olive oil or avocado oil and set aside.
Use a 1.5 TB cookie scoop to portion out the meatballs, rolling in your hands before adding to the pan. Do not overcrowd.
Brown the meatballs over medium-high heat on the stovetop until just brown and then transfer to the basin of a 6-8 quart slow cooker. Repeat as necessary until out of meat mixture.
In a medium mixing bowl, add the buffalo sauce, brown sugar, soy sauce, water, and the rest of the scallions. Mix together and pour over the meatballs.
½ cup buffalo wing sauce, 1.5 cups brown sugar, 2 Tablespoons low sodium soy sauce, ½ cup water
Cover and cook on LOW for 2 hours.

Video

Notes

Using a #50 cookie scoop (approximately 1.5 Tablespoons; 2”), the recipe will make 36 meatballs. You can make them larger or smaller.
If you prefer a spicier meatball, use less brown sugar.
Garnish with additional scallions or chopped parsley.
Store leftovers covered in the fridge for up to 3 days.
If you’d rather not sear the meatballs, you can broil them. Place all prepared meatballs on a foil lined pan sprayed with non-stick spray and broil on high, just until browned, flipping halfway through.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition