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

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