Slow Cooker Buffalo Chicken Meatballs

2 lb. ground chicken

3/4 C finely choped celery

1/2 C finely chopped onion

3 cloves garlic, finely chopped

1/2 tsp. Pepper Pepper Pleasoning

1/4 C butter, melted

1 C Breading Mix Pleasoning

3/4 C Franks Rd Hot Buffalo wing sauce

2 eggs

2 tsp. salt

2 Tbl. vegetable oil

1 C blue cheese dressing for dipping

In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165′