Buffalo Chicken Meatball Subs (Slow Cooker)

• 1 teaspoon vegetable oil
• 1 lb lean ground chicken
• 3/4 cup dry breadcrumbs
• 1 carrot, peeled & minced
• 1 stalk celery, minced
• 1 egg, lightly beaten
• 2 tablespoons hot sauce (a buffalo style sauce like Frank's Red Hot)
• 1 cup hot sauce (a buffalo style sauce like Frank's Red Hot)
• 1/4 cup blue cheese, crumbled
• 2 tablespoons Greek yogurt
• 4 bread (sub rolls or large hot dog buns)

1. Heat oven to 450. Coat bottom of a baking dish with oil.
2. In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
3. Bake 15 minutes, or until lightly browned and cooked through.
4. Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
5. Keep warm until ready to eat.
6. Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.

vegetable oil, lean ground chicken, breadcrumbs, carrot, celery, egg, hot sauce, hot sauce, blue cheese, greek yogurt, bread

Taken from www.food.com/recipe/buffalo-chicken-meatball-subs-slow-cooker-513977 (may not work)