Slow-Cooker Cranberry Chili Meatballs

Ingredients

16 ounces cranberry sauce, whole-berry
3/4 cup chili sauce
1/4 cup water
2 lbs frozen meatballs, completely thawed

Directions

Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
Add meatballs and stir to coat them with the sauce.
Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
Stir; serve warm from the cooker.
Tip: Add 2 packed tablespoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variation.

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