Buffalo Chicken Meatball Subs Slow Cooker
Turn up the heat on your weeknight dinner routine with these irresistible Buffalo Chicken Meatball Subs made in the slow cooker! Juicy, flavorful chicken meatballs are infused with the tangy kick of Buffalo wing sauce and slow-cooked to tender perfection. Topped with melty mozzarella cheese and nestled in toasted sub rolls, these crowd-pleasing sandwiches are quick to prep and easy to customize with ranch or blue cheese dressing. Perfect for game day or a satisfying family meal, this recipe combines the convenience of slow cooking with bold, spicy flavors your taste buds will love. Whether you're a Buffalo sauce enthusiast or just looking for a unique slow cooker meal, these subs are guaranteed to make dinnertime unforgettable!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 0.5 cup Breadcrumbs
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Buffalo wing sauce
- 2 tbsp Unsalted butter
- 1 cup Mozzarella cheese
- 4 pieces Sub rolls
- 0.5 cup Ranch or blue cheese dressing (optional)
- 2 tbsp Fresh parsley (optional garnish)
Instructions
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until evenly combined, taking care not to overmix.
Using your hands or a small scoop, form 1-inch meatballs and place them on a plate or baking sheet. You should have approximately 20-24 meatballs.
In a slow cooker, pour 1/2 cup of Buffalo wing sauce and dot with the unsalted butter. Gently transfer the meatballs into the slow cooker, arranging them in a single layer as much as possible.
Pour the remaining 1/2 cup of Buffalo wing sauce over the meatballs, ensuring they are well-coated.
Cover the slow cooker with the lid and cook on low heat for 4 hours or on high heat for 2 hours, until the meatballs are fully cooked and tender.
Preheat your oven to 375°F (190°C). Slice the sub rolls lengthwise but leave them attached on one side to form a pocket.
Place 5-6 cooked meatballs into each sub roll, spooning additional sauce from the slow cooker over the meatballs. Top each sub with shredded mozzarella cheese.
Place the subs on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and, if desired, drizzle with ranch or blue cheese dressing and sprinkle with fresh parsley for garnish.
Serve the Buffalo chicken meatball subs warm and enjoy!
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 10508 mg | 457% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 29.5 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1129 mg | 87% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3280 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
