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Buffalo Chicken Meatball Subs (Slow Cooker)

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“"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,”
9hrs 20mins
4 sandwhiches

Ingredients Nutrition

  • 1 teaspoon vegetable oil
  • 1 lb lean ground chicken
  • 34 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)
  • 14 cup blue cheese, crumbled
  • 2 tablespoons Greek yogurt
  • 4 bread (sub rolls or large hot dog buns)


  1. Heat oven to 450. Coat bottom of a baking dish with oil.
  2. 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.
  3. Bake 15 minutes, or until lightly browned and cooked through.
  4. Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
  5. Keep warm until ready to eat.
  6. 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.

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