Slow Cooker Firecracker Chicken Meatballs

Super Easy Slow Cooker Firecracker Chicken Meatballs. The perfect blend of spicy and sweet! They make a great appetizer or main dish!

firecracker-meatballs

It’s no secret that I post a lot of meatball recipes. As evidence here and here and here. These Slow Cooker Firecracker Chicken Meatballs are one of my favorites. I added a sweet and spicy twist to these meatballs and cooked them low and slow in a slow cooker.

These Firecracker Chicken Meatballs make awesome appetizers at a party or can be served as a main dish.

slow-cooker-firecracker-chicken-meatballs

These meatballs take very little effort and a little bit of prep time.

Throw everything together and let it work it’s magic. These meatballs take 2 hours to cook in the slow cooker and can be made in advance and kept warm if you are serving them at a party.

crockpot-firecracker-chicken-meatballs

I like to brown the meatballs in a super hot skillet before adding them to the slow cooker. This adds tons of flavor and gives them a nice caramelization on the outside.

These chicken meatballs are simmered in a sweet and spicy firecracker sauce. I use equal parts buffalo sauce and brown sugar with a splash of soy sauce.

This is a perfect make ahead appetizer or dinner. Make the meatballs in advance and freeze any leftovers. You can also toss them in the sauce and throw in a crock pot to keep warm.

firecracker-chicken-meatballs

Love these Italian Meatballs? Here are some more meatball recipes to try:

Slow Cooker Firecracker Chicken Meatballs

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Super Easy Slow Cooker Firecracker Chicken Meatballs. The perfect blend of spicy and sweet! They make a great appetizer or main dish!

Ingredients

  • 2 pounds ground chicken
  • 1 1/2 cups panko breadcrumbs
  • 2 eggs
  • 1/4 cup onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon parsley chopped
  • salt and pepper

Firecracker Sauce

  • 1/2 cup buffalo sauce
  • 1/2 cup light brown sugar
  • 2 tablespoons soy sauce

For Serving

  • chopped parsley for serving if desired
  • crushed red pepper flakes for serving if desired

Instructions

  1. In a large bowl combine chicken, breadcrumbs, eggs, onion, garlic and parsley. Sprinkle with a bit of salt and pepper.
  2. Form into meatballs. I made about 2 dozen meatballs.
  3. Place the meatballs on a baking sheet lined with foil. Spray with a bit of cooking spray.
  4. Brown meatballs under the broiler (I use the high setting) until browned. About 6 minutes on each side. Flip half way through.
  5. Place meatballs in the slow cooker and add in the buffalo sauce, brown sugar and soy sauce.
  6. Cook on low for 2 hours. Serve warm with chopped parsley and crushed red pepper flakes, if desired!

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

 

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Comments

  • Sarah

    These look amazing but we don’t have buffalo sauce here in Ireland. Do you have any ideas for an alternative sauce that would work with these?

    • Yes you can! I like to use lean ground beef. You can even use a mix of ground beef and pork or even ground turkey!

      Thanks!

      Kelley

  • Jennifer Leonard

    The meatballs are ok at the most. But the sauce is one of the best!!! Will try to reconfigure out a better meat for this receipt.

  • Vicky Bryant

    This is a great recipe!! Different than the normal crockpot meatball. I made mine stovetop. Keeper!!

  • Tanna J.

    Omg I made these yesterday! I used frozen turkey meatballs and doubled the sauce because we like saucy meatballs. These were sooooo yummy! I also used Splenda sugar. Wow! We loved this! We ate the meatballs with a side of smashed cauliflower.

    • Elizabeth

      How did you go about cooking frozen turkey meatballs with this recipe? I have already cooked frozen turkey meatballs that I want to use. Thanks!

  • JP

    I’m never good at guessing how much salt and pepper to use when the instructions don’t tell me specifically how much should be in the recipe. Since the salt and pepper are being added to raw meat here, there isn’t any way to season to taste.

    Can you give me a ball park amount to start with, for each, so that my first attempt at this recipe isn’t too bland to be enjoyed?

  • Colleen

    If I double this recipe, does it need to cook longer in the slow cooker? Thanks!

    • Hi Colleen,

      No this should not take much longer with double the meatballs. I would just check them after 2 hours.

      Thanks!

      Kelley

    • Hi Melissa,

      Yes you could cook them on low for 6 hours and keep warm for two.

      Thanks!

      Kelley

  • Aly

    Was wondering what kind of ground chicken you used – was curious when checking out the nutritional information – I used lean. By the way these are THE BEST meatballs I’ve ever had! Eat them as a main course, on a sandwich, just to pick .. delicious!!! Thanks for the reciepe!

    • Hi Aly!

      I used lean ground chicken as well! I am so glad to hear you enjoyed these. Thanks so much for sharing!!

      Kelley

  • Stephanie

    Instead of broiling can you cook these in a pan then add to slowcooker?

  • Katie

    This recipe is amazing! I made it for a potluck. I had to make a second batch because my husband ate half of the first batch! Thank you for this awesome recipe.

  • Mel

    So it’s very early in the morning and I didn’t read the directions properly. I accidentally added all the ingredients in a bowl (including buffalo sauce, brown sugar, soy sauce) and stirred. Can I still bake them like this? They smell amazing if it’s any consolation.

    • Hi Mel!

      That’s hard to say. Is the mixture pretty loose? Could it be formed into meatballs? Maybe adding some more breadcrumbs may help?

      Thanks! Keep me posted!

      Kelley

      • Mel

        The consistency was already pretty thick but I added maybe 1/3 cup more Panko. I baked them at 400*F for about 35 minutes and they turned out nice! It made 40 1-1.5” meatballs. I didn’t put in crock pot with sauce in case they were too saucy with ingredients already mixed into meatballs. I don’t think I needed to add any extra Panko, but I was the only one who thought they were too “bready” rather than meaty. I used a mix of gluten free Panko and gluten free Italian breadcrumbs. I have the ingredients to make these the correct way, so excited to see the difference.

          • Jodi

            I just did the same thing! Ugh.. They are baking in the oven now.. but I do want to put in a crock with the sauce for the game tomorrow. I’ll decide once I taste them when they’re done. Crossing my fingers!

          • Hi Jodi,

            I am so sorry this happened to you. I will go ahead and update the recipe to make it less confusing.

            Thank you!

            Kelley

  • LEIGH ANN THELMADATTER

    This turned out to be a whole lotta meatballs to very little sauce to cook in a crock pot