In a small pot on medium high heat, combine jelly and chili sauce until they are combined and jelly is not chunky.

Put the entire bag of meatballs into the slow cooker, and pour the jelly chili sauce on top, stir the meatballs around until they're all coated.

Cook on high for 4 hrs or low for 6 hrs. Toss every couple of hours or so to re-coat the meatballs in the sauce.

Serve hot.