To a medium saucepan, heat olive oil. Add garlic and onion and cook until the onions are translucent, about 8-10 minutes.
Add tomato sauce, strawberries, maple syrup, Worcheshire, paprika, chipotle peppers, and red pepper flakes; bring to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes.
Stir in the apple cider vinegar; and add salt and pepper to taste.
Using an immersion blender, mix until all ingredients are smooth. You can also use a blender, or food processor.
If making homemade meatballs, make sure to brown in a skillet before slow-cooking (this will help retain flavor and moisture!) After searing, transfer meatballs to slow-cooker. Pour 2 cups of Strawberry Chipotle BBQ Sauce over meatballs. Cook 4 hours on low.
You will have approx 1½ cups of BBQ Sauce leftover - will keep in refrigerator for up to 5 days.