Looking for a Whole30 Approved gameday app? These Paleo slow cooker buffalo chicken meatballs are gluten-free, dairy-free (blue cheese is optional), low carb and absolutely delicious with an all-natural hot sauce! Made in the crockpot, this quick + easy meatball recipe is the perfect healthy tailgating snack.
In a large glass bowl, combine the ground chicken with garlic, onions, celery, jalapeno, eggs, coconut flour and 1/4 cup of buffalo sauce. Season with salt and pepper. Optional: if you want to add blue cheese, I recommend 1/4 cup here.
Using your hands, thoroughly combine the meatball mixture together and form into small meatballs (about the equivalent of 2-4 bites). Don't worry if the meat is a little sticky or if your meatballs aren't perfectly smooth--they'll cook up evenly under the broiler. Arrange the meatballs evenly on a baking sheet.
Place the broiled meatballs into your slow cooker and cover with the remaining buffalo sauce. I often do this in layers to ensure the meatballs are evenly coated. Turn your slow cooker on low heat for at least 2 hours.
Serve the meatballs directly from the slow cooker, topping with chopped scallions and optional blue cheese garnish. If you're serving the meatballs at a party and want them to sit out, turn your slow cooker to warm and they'll save all night. Enjoy!
If you don't mind a little dairy, try adding 1/2 cup of blue cheese crumbles to the meatball mixture for an insanely delicious flavor boost! Likewise, you can garnish your meatballs with blue cheese dressing and serve alongside celery sticks.