Cooking Instructions

• In a large mixing bowl, combine the ground chicken, buffalo wing sauce, panko bread crumbs, pepper, salt, dried parsley, dried basil, crumbled gorgonzola cheese, Romano cheese, ranch dressing, olive oil, egg, minced garlic, and sliced green onions. Mix until well combined, but be careful not to overmix.
• Using your hands, scoop out a portion of the mixture and roll it into a ball, about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
• In a large skillet, heat the vegetable or canola oil over medium heat. Once hot, add the meatballs in batches, searing them for about 2-3 minutes on each side until they are golden brown. This step is optional but adds a nice texture and flavor to the meatballs.
• Transfer the seared meatballs to your slow cooker. Pour the remaining buffalo wing sauce over the top and scatter the butter pieces on top. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.
• Once cooked, serve the meatballs warm, garnished with chopped cilantro, chives, sliced scallions, a drizzle of ranch dressing, and crumbled blue cheese. They can be served as-is or alongside your favorite sides or in a sandwich.