Add the frozen meatballs to a 4-quart slow cooker.

Whisk the hot sauce, melted butter, ranch seasoning and honey until smooth.

Pour the sauce over the meatballs and stir to coat.

Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the centers reach 165°F.

Switch to warm and keep covered between servings so the glaze does not dry out.