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Whole30 Slow Cooker Buffalo Chicken Meatballs

These Whole30 Slow Cooker Buffalo Chicken Meatballs are the perfect appetizer to serve on game day! Or turn them into a bowl for dinner with some veggies and ranch! Either way - these are sure to be a crowd pleaser. Gluten free, dairy free, Paleo, Keto!
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  • 1 lb ground chicken
  • 1/2 cup almond flour, can also sub 2.5 tbsp coconut flour for nut free
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/2 tsp sea salt

Buffalo Sauce*

  • 1/2 cup ghee or vegan butter, I used Miyoko's brand vegan butter and it was delicious
  • 1/2 cup Frank's Red hot


  • Slow Cooker


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Mix all of the meatball ingredients together in a bowl using a spoon or clean hands. Form the mixture into 16 balls, about 1 1/4 inch wide.
  • Place them on the baking sheet (if you have a rack to place on top of the pan, great - but if not, it will still work!). Bake for 10 minutes.
  • Transfer the meatballs to the slow cooker.
  • Mix up your buffalo sauce and pour it over the meatballs.
  • Cook on low heat for 2 hours.* Serve with your favorite ranch dressing and enjoy!


*You can also use store-bought buffalo sauce of choice. Some of my favorite Whole30 compliant brands are Tessemae's, The New Primal, and Primal Kitchen. 
*You can also just bake these instead of using the slow cooker. Simply bake for a total of 20 minutes, then toss the meatballs in the buffalo sauce and serve. 


Serving: 1meatball, Calories: 114kcal, Carbohydrates: 1g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 324mg, Potassium: 154mg, Fiber: 1g, Sugar: 1g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg