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In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
Pour the rest of the spaghetti sauce over the meatballs.
Then pour in 4 cups of water.
Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
Finally, place the spaghetti on top. Lay them a scattered fashion so all the noodles are not sticking together (see image). You don't want them to cook and end up in one big blob.
Evenly drizzle the spaghetti with 2-3 Tablespoons of olive oil to lightly coat. Then, gently push down the spaghetti noodles until they are under the water/sauce mixture (breaking them if necessary to fit.)
Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta. PLEASE NOTE: when it is done, and as the spaghetti cools, the sauce will thicken up a bit so just leave the lid off and stir occasionally.