Easy Slow-Cooker Cranberry Chili Meatballs
2-3 pounds frozen meatballs
14 oz. can jellied cranberry sauce
12 oz. bottle chili sauce
In a large bowl, whisk together the cranberry sauce and chili sauce. Add the meatballs and stir to coat each meatball. Pour into a slow cooker. Set the slow cooker to medium and cook for about one hour.
Then cook on low for another 1 to 1 1/2 hours. Check occasionally to make sure the meatballs aren’t scorching on the bottom. Remove the lid for the final 15 to 30 minutes to allow the sauce to thicken. 
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