Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside. This will keep the meatballs from sticking and make cleanup much easier.

In a large bowl, combine the ground chicken, panko-style breadcrumbs, egg, garlic powder, onion powder, chopped green onions, salt, and black pepper. Mix everything thoroughly using a wooden spoon or your hands until the ingredients are evenly incorporated. Once mixed, roll the mixture into 1¼-to-1½-inch meatballs, aiming for about 20 meatballs in total.

Place the shaped meatballs onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 4-5 minutes, or until all sides are lightly browned. This step helps set the meatballs and gives them a nice texture before slow cooking.

Transfer the browned meatballs into your crockpot. Pour the buffalo-style sauce over them and gently toss to coat each meatball evenly. Cover with the lid and cook on low heat for 2 hours. The slow cooking allows the meatballs to become tender and absorb the spicy sauce. I like to give the meatballs a gentle stir halfway through for even coating, but that's optional.

Serve the warm buffalo meatballs immediately. If desired, drizzle blue cheese dressing over the top before serving for an extra creamy, tangy finish. For a party-friendly touch, stick toothpicks in each meatball for easy serving.