Slow Cooker Red Pepper Jelly Cocktail Meatballs

Ingredients :

1 28-oz. bag frozen cocktail meatballs

2 11.6-oz. jars red pepper jelly, you can also use up to 13-oz. jars if you opt for Stonewall Kitchen's brand

1/2 cup botted chili sauce, I use Heinz

1/2 cup bottled BBQ sauce. I use Sweet Baby Ray's

1 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/3 cup chopped peppadew peppers

3 Tbsp. fresh flat-leaf parsley, finely chopped

Instructions :