Coat crockpot with cooking spray or line the bottom with parchment paper or aluminum foil.
In a large bowl, combine the chicken, blue cheese, garlic, and creole seasoning until thoroughly mixed.
Begin rolling the meat mix into balls about 1 1/2 inches in diameter (a little smaller than golf balls), and place the meatballs at the bottom of the crockpot. Continue rolling and stacking them until all the meatballs are formed. Pour Buffalo sauce over the meatballs, and cover.
Cook on low for 4 to 5 hours. Halfway through, about 2 1/2 hours in, stir the meatballs to distribute the sauce and cook evenly. After 4 hours, check for doneness. A meat thermometer inserted in the center of a meatball should read 165F.