Slow-Cooker Buffalo Ranch Chicken Meatballs Tips, FAQ & printable recipe

Tips for success

For the best texture, use meatballs that are uniform in size so they cook evenly. If using frozen meatballs, add an extra 30 minutes to the cooking time. To make the sauce extra creamy, you can whisk it after cooking to ensure the cream cheese is fully incorporated. Taste the sauce before serving and adjust with more buffalo sauce or ranch seasoning if needed.

If you prefer a spicier dish, use a hot buffalo sauce or add a dash of cayenne pepper. For a milder version, choose a mild buffalo sauce or mix with a little extra ranch dressing.

The blue cheese crumbles are essential for that classic buffalo wing flavor, but you can substitute with feta or gorgonzola if desired. Serve with extra celery and carrot sticks for a crunchy, cooling contrast.

Variations

• Spicy Sriracha Ranch: Replace the buffalo sauce with sriracha mixed with a little honey for a sweet-heat twist. Add extra ranch seasoning to balance the spice, and finish with fresh cilantro instead of scallions.
• BBQ Ranch Meatballs: Swap the buffalo sauce for your favorite barbecue sauce. Reduce the butter to 2 tablespoons and add a tablespoon of brown sugar. The cream cheese still adds creaminess, and the result is a smoky, tangy sauce.
• Creamy Garlic Parmesan: Omit the buffalo sauce and use 1 cup of chicken broth instead. Add 4 cloves of minced garlic and 1/2 cup of grated Parmesan cheese along with the cream cheese. Top with fresh parsley.
• Chipotle Lime: Use 1 cup of adobo sauce from chipotle peppers instead of buffalo sauce, and add the juice of 1 lime. Stir in a teaspoon of ground cumin. Top with crumbled cotija cheese and fresh cilantro.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce. Or microwave in 30-second intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can loosen it with a splash of water or chicken broth when reheating.

Reheat in the microwave or in a saucepan over low heat until warmed through. The meatballs can also be kept warm in the slow cooker on the warm setting for up to 2 hours, but add a little liquid if the sauce becomes too thick.

You can assemble the meatballs, buffalo sauce, butter, ranch seasoning, and cream cheese in the slow cooker insert the night before. Cover and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low for 2.5 to 3 hours, or until the meatballs are heated through and the sauce is bubbly. You may need to add a few extra minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve these buffalo ranch meatballs straight from the slow cooker to keep them warm. Provide toothpicks or small forks for easy grabbing. Offer celery sticks and carrot sticks on the side for a crunchy, refreshing contrast. You can also set out extra blue cheese crumbles and sliced scallions for guests to add to their own servings.

For a heartier meal, serve the meatballs over rice, mashed potatoes, or egg noodles to soak up the extra sauce. They also make a great sandwich filling on a soft roll with a little extra sauce.

If serving as an appetizer, place the meatballs in a serving dish with toothpicks and a bowl of extra sauce for dipping. These meatballs are versatile and sure to be a hit at any gathering.

Frequently asked questions

Recipe card

Slow-Cooker Buffalo Ranch Chicken Meatballs

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 6

Ingredients

• 2 lb chicken meatballs
• 1 cup buffalo wing sauce
• 4 tbsp unsalted butter, melted
• 1 packet dry ranch seasoning
• 4 oz cream cheese, softened
• 1/2 cup aged blue cheese crumbles
• 1/4 cup sliced scallions
• Celery sticks, for serving

Instructions

1. Place the chicken meatballs in the slow cooker. Pour the buffalo wing sauce and melted butter over the meatballs. Sprinkle the dry ranch seasoning over the top. Add the cream cheese in spoonfuls, tucking it between the meatballs so it melts evenly.
2. Use a spatula to gently stir the mixture, coating the meatballs with the sauce. Be careful not to break the meatballs apart. The cream cheese should be distributed but not fully melted yet.
3. Cover the slow cooker with the lid. Cook on LOW for 2.5 hours, until the sauce is bubbling and the cream cheese has melted into a creamy, smooth sauce. Avoid lifting the lid during cooking to maintain temperature.
4. Check that the meatballs are cooked through by inserting an instant-read thermometer into the center of a meatball. It should read at least 165°F (74°C). If not, continue cooking for another 15-20 minutes and check again.
5. Once the meatballs are cooked and the sauce is creamy, sprinkle the blue cheese crumbles and sliced scallions over the top. Let them sit for a minute so the cheese softens slightly.
6. Serve the meatballs directly from the slow cooker, keeping it on the warm setting. Offer celery sticks on the side for dipping and scooping up extra sauce.

Contains: gluten, milk, eggs, celery

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

8 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.