Add white chocolate chips to a slow cooker and set to low. Cook for 30 minutes, then stir and continue cooking for another 15–20 minutes until fully melted.

Stir in slivered almonds, shredded coconut, and rice krispie cereal until fully combined.

Keep the slow cooker on low during scooping to keep the chocolate mixture melted.

Use a greased cookie scoop to portion the mixture onto a parchment-lined baking sheet or cutting board.

Let snowballs cool completely, then store in an airtight container.