Description
Tender turkey (or chicken) meatballs simmer in a rich, tangy buffalo-cream sauce until perfectly cooked, then get a gooey finish with cheddar and crisp broccoli. This hands-off slow cooker dinner comes together in minutes and delivers all the flavor of buffalo wings in a comforting, cheesy one-pot meal.
Ingredients
Units
Scale
For the Meatballs:
- 1 1/2 lb Ground turkey or chicken
- 1/2 cup Panko bread crumbs
- 1 cup Grated Parmesan cheese
- 1 Tbsp Onion powder
- 2 tsp Garlic powder
- 1/2 tsp Chipotle chili powder
- To taste Salt & black pepper
For the Sauce & Finish:
- 1/2 cup Hot sauce
- 4 Tbsp Salted butter
- 6 oz Cream cheese room temperature
- 2 cups Shredded cheddar cheese
- 3-4 cups Broccoli chopped (Added in last 30 min)
- 4 Green onions chopped (For garnish)
Instructions
Form the Meatballs:
- In a large bowl, gently mix turkey (or chicken), panko, Parmesan, onion powder, garlic powder, chipotle powder, salt, and pepper just until combined.
- Roll into 1½-inch meatballs (about 24–28).
Make the Buffalo Sauce Base:
- In the slow cooker, whisk together hot sauce and butter. Turn on HIGH briefly if needed to melt butter.
- Add cream cheese and whisk until smooth and creamy.
Cook Meatballs:
- Nestle raw meatballs into the sauce. Spoon sauce over them to coat.
- Cover and cook on HIGH for 2–3 hours (or LOW for 4–6 hours) until meatballs are cooked through.
Add Broccoli & Cheese:
- In the last 30 minutes, stir in broccoli.
- Sprinkle cheddar evenly over the top, cover, and cook until broccoli is tender-crisp and cheese is melted and bubbly.
Garnish & Serve:
- Stir gently to combine.
- Sprinkle with green onions.
- Serve straight from the crockpot on “Warm,” with extra buffalo sauce or ranch if desired.
Notes
-
Time-Saver: Only 15 minutes active work—slow cooker does the rest.
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Protein Swap: Ground beef or pork also work, adjust seasonings if desired.
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Make-Ahead: Form meatballs up to 24 hours ahead and refrigerate.
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Veggie Boost: Stir in other quick-cooking veggies like bell peppers or peas.
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Leftovers: Store in the fridge 3 days; reheat gently to preserve creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American, Comfort Food, Slow Cooker Recipes
Nutrition
- Calories: 450
