Peel, and slice apples (however many apples you have)-I have done this with as little as 2 apples and with more than 20 apples

Cover the bottom of the slow cooker with water (optional) if your apples aren't juicy. If you have a small amount of apples, just use a couple of teaspoons of water.

Put the apples in the slow cooker, cover, and cook on low for 3-4 hours or so. You don’t need to mash them, because the apples will soften as they cook. Just stir every 30 minutes to an hour or so if you are around. If the apples aren’t turning into sauce while you are stirring, leave them in for another 30 minutes, and check. You can make your sauce as chunky or as smooth as you like. Leave it in for longer to smooth it. You can use a potato masher or immersion blender to expedite the process.

If you leave it in for 5 hours or so, the apples may brown more. I don’t like the darker brown applesauce, so I try to take it out before it gets too dark.

When the sauce is ready, add a dash of cinnamon (or a lot more if you like). Cooking the cinnamon at the beginning strips the apple sauce of the cinnamon flavor, so be sure to add the cinnamon at the end if you want to taste the cinnamon.

Store in a jar in the refrigerator for 3 to 5 days, or freeze leaving 1 inch of space in your jar for expansion.