Step 1

Place the meatballs in the slow cooker. I used a 6 quart crock pot.

Step 2

In a small bowl whisk together the buffalo sauce, honey, peach preserves, and the chicken broth.

Step 3

Pour over the meatballs.

Step 4

Cook on low for 4 hours.

Step 5

In a small bowl whisk together the water and the cornstarch and stir into the sauce.

Step 6

Allow it to cook until sauce thickens.

Step 7

Serve the meatballs on hawaiian rolls, drizzle with ranch and serve.