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 meat balls.

Step 4

Cook on low for 4 hours.

Step 5

Mix the cornstarch and water together in a small bowl.

Step 6

Stir the cornstarch mixture into the crock pot for the last hour of the cooking time to thicken the sauce.

Step 7

Serve immediately and enjoy!