SLOW COOKER BUFFALO CHICKEN MEATBALLS

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INGREDIENTS

1 1/4 

pound ground chicken

1 

egg

1 

cup Progresso panko breadcrumbs

1 

teaspoon celery salt

1 

teaspoon onion powder

1 

teaspoon ground pepper

1/2 

cup green onions, finely sliced

1 1/2 

cups buffalo sauce

1/2 

cup blue cheese dressing

DIRECTIONS

• Preheat oven to 400 degrees. In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 1/3 cup of green onions. Mix well, roll into 20 round meatballs, about an inch to an inch and a half in diameter. Place on a parchment-lined baking sheet.
• Bake meatballs just until the outsides are firmed up, about 5 minutes.
• Transfer meatballs into a 4-quart slow cooker. Cover with Buffalo sauce. Place lid on slow cooker and cook on low for 2 hours.
• Serve meatballs with blue cheese sauce for dipping, and garnished with a sprinkling of the remaining green onions. Enjoy!