Place all ingredients in a slow cooker and mix well. Cook on Low for 8 Hours.
Transfer cooked apples to a food processor and puree until smooth. If you prefer a thicker consistency, return to the slow cooker and cook for an additional 3 hours on low with the lid off. Serve warm, room temperature or chilled.
Leave the skin on for maximum nutrition benefits.If you prefer sweeter apple butter, add ½ cup white sugar and ½ cup brown sugar.Store in an air-tight container in the refrigerator for up to 7 days or freeze for up to 3 months.