Place the apples in your crock pot—cored and sliced, peeling on, no water, not cider or juice. Just apple slices.
Turn crock pot on high and cook with the lid on for about four hours (depending on the “hotness” of your crock pot and the number of apples used.
Stir every hour or so—from the bottom and edges thoroughly.
When apples are super tender (and start to “smush” when you stir the with a wooden spoon), transfer the apples to the blender. (May have to do this in batches.)
Blend on high until mixture is smooth and creamy. (Don’t wash crock at this point, but be sure it is completely emptied of apples.)
Add apple butter back to crock pot and cook on high for another hour or two with the lid half on and half off, stirring every thirty to forty-five minutes. (Mine was really thick enough after pureeing it, and the return to the crock was hardly needed.)
When thick enough, stir in granulated sweetener and cinnamon to taste. (Taste it while doing this because you will be surprised how little sweetener you need.)
When cool, transfer to jars or containers. Refrigerate for up to four weeks (ha ha).
Recipe by Donna Reish at https://donnareish.com/sugar-free-crock-pot-apple-butter/