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Easy Crockpot Buffalo Chicken Meatball Sliders: The Best Party Appetizer

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These Easy Crockpot Buffalo Chicken Meatball Sliders are the ultimate party appetizer—tender, spicy meatballs slow-cooked in buffalo sauce, then broiled with cheese on soft slider buns. Perfect for game day, potlucks, or any gathering, they come together in under 20 minutes of prep and are guaranteed to disappear fast.

Ingredients

Scale
  • 1 ½ pounds ground chicken (preferably thigh for juiciness)
  • ¾ cup plain breadcrumbs (Italian seasoned works too, reduce salt slightly)
  • 1 large egg, lightly beaten
  • ½ cup finely diced yellow onion (about half a medium onion)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter, melted
  • ¾ cup Frank’s RedHot Original Sauce
  • ¼ cup unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 12–15 slider buns (Hawaiian rolls or brioche recommended)
  • 1 cup shredded mozzarella or provolone cheese
  • ¼ cup ranch or blue cheese dressing (optional)
  • 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, beaten egg, diced onion, minced garlic, salt, pepper, and melted butter. Mix with your hands until just combined; do not overmix.
  2. Roll the mixture into 1 ½-inch balls (about 18-20 meatballs) and place on a parchment-lined baking sheet. Refrigerate for up to 24 hours if prepping ahead.
  3. In a small saucepan over low heat (or microwave in 30-second bursts), melt ¼ cup butter. Whisk in Frank’s RedHot, honey, and Worcestershire sauce until smooth. Set aside.
  4. Optional but recommended: Heat a large skillet over medium-high heat with 1 tablespoon oil. Brown meatballs on all sides (2-3 minutes total) for extra flavor and structure.
  5. Place browned (or raw) meatballs in a slow cooker. Pour buffalo sauce over the top and gently toss with tongs to coat.
  6. Cover and cook on LOW for 3-4 hours or on HIGH for 1 ½-2 hours, until meatballs are cooked through and tender. Switch to WARM 30 minutes before serving if needed.
  7. Preheat broiler. Split slider buns and place bottom halves on a broiler-safe baking sheet. Using a slotted spoon, place 1-2 meatballs on each bottom bun. Spoon extra sauce over the top and sprinkle generously with shredded cheese.
  8. Broil for 2-3 minutes, watching closely, until cheese is melted and bubbly and bun edges are lightly toasted. Remove immediately.
  9. Top with the other half of the bun. Drizzle with ranch or blue cheese dressing if using, and sprinkle with fresh parsley or chives. Serve warm.

Notes

For best results, use whole-milk mozzarella and shred it yourself. If you don’t have a slow cooker, simmer meatballs in sauce in a Dutch oven over low heat for 30-40 minutes. The meatballs can stay warm in the crockpot on WARM for up to an hour without drying out. Leftover meatballs keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: buffalo chicken meatball sliders, crockpot appetizer, game day recipe, party food, easy slow cooker recipe

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