In a large bowl, combine ground chicken, breadcrumbs, egg, chopped celery, onion, garlic, paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined but do not over mix.
Form the mixture into 1-inch meatballs and arrange them on a plate.
Pour the buffalo sauce into the crockpot.
Gently place the meatballs into the crockpot, turning them to coat in the sauce.
Cover and cook on high for 2 hours or on low for 4 hours, until the meatballs are cooked through and have an internal temperature of 165°F.
If desired, garnish with fresh parsley before serving.
Serve warm and enjoy!
Notes
Cooking Time: The cooking time might vary depending on the size of the meatballs and the crockpot.Always check the internal temperature with a meat thermometer.Meatball Size: Keep the meatballs uniform in size to ensure even cooking. A small ice cream scoop or a tablespoon can be used for consistency.Sauce Absorption: Over time, the meatballs will absorb some of the buffalo sauce. If you prefer them saucier, consider adding extra sauce towards the end of the cooking time.Crockpot Size: This recipe is designed for a 6-quart Crockpot. If you're using a smaller crockpot, you may need to cook the meatballs in batches or reduce the recipe quantity to ensure they cook evenly.