Best Buffalo Chicken Meatball Subs Slow Cooker Recipes

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SLOW COOKER BUFFALO CHICKEN SANDWICHES



Slow Cooker Buffalo Chicken Sandwiches image

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Provided by Divinesolace21

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Steps:

  • Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
  • Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Nutrition Facts : Calories 578 calories, Carbohydrate 80.6 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 3.6 g, Protein 31.3 g, SaturatedFat 4.3 g, Sodium 2901.7 mg, Sugar 4.9 g

SLOW-COOKER BUFFALO CHICKEN MEATBALLS



Slow-Cooker Buffalo Chicken Meatballs image

If you love Buffalo chicken wings, but don't love the mess of eating them with your hands, try this easy and mess-free meatball version. Using the slow cooker makes this recipe great for entertaining; you can make the meatballs hours ahead and let them cook, leaving time to enjoy your own party.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h45m

Yield 36

Number Of Ingredients 12

2 lb ground chicken
1 cup Progresso™ panko crispy bread crumbs
3/4 cup finely chopped celery
3/4 cup Frank's™ Red Hot™ Buffalo wings sauce
1/2 cup finely chopped onion
2 eggs
3 cloves garlic, finely chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/4 cup butter, melted
1 cup blue cheese dressing

Steps:

  • In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
  • In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
  • In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
  • Serve with blue cheese dressing as a dip.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Meatball, Sodium 330 mg, Sugar 1 g, TransFat 0 g

BUFFALO CHICKEN MEATBALL SUBS (SLOW COOKER)



Buffalo Chicken Meatball Subs (Slow Cooker) image

"How would you like to come home from a long day at work and be greeted to a crock pot filled with warm, spicy buffalo chicken meatballs?" - Lauren Keating, crock-pot.com

Provided by rpgaymer

Categories     Meatballs

Time 9h20m

Yield 4 sandwhiches, 4 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
1 lb lean ground chicken
3/4 cup dry breadcrumbs
1 carrot, peeled & minced
1 stalk celery, minced
1 egg, lightly beaten
2 tablespoons hot sauce (a buffalo style sauce like Frank's Red Hot)
1 cup hot sauce (a buffalo style sauce like Frank's Red Hot)
1/4 cup blue cheese, crumbled
2 tablespoons Greek yogurt
4 bread (sub rolls or large hot dog buns)

Steps:

  • Heat oven to 450. Coat bottom of a baking dish with oil.
  • In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
  • Bake 15 minutes, or until lightly browned and cooked through.
  • Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
  • Keep warm until ready to eat.
  • Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.

Nutrition Facts : Calories 281.8, Fat 8, SaturatedFat 2.9, Cholesterol 118.7, Sodium 2056.4, Carbohydrate 17.7, Fiber 1.7, Sugar 3, Protein 33

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
  • Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
  • For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
  • Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

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