Slow Cooker Apple Butter (No Sugar Added)

This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It's Whole30 compliant, paleo-friendly, and is so delicious! It's filled with in-season fresh apples and fall spices that will make you're home smell heavenly.

Yields 2 pints
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Recipe Type: Side dish
Cuisine Gluten-free, Paleo
Difficulty: Easy
Author: [get-the-author]
Scale This Recipe



  1. Put everything in 6 quart, or larger, slow cooker. Cook on low for 10 hours. The apples should have thickened up and be very dark in color.
  2. Once the apples are dark, use an immersion stick blender to blend or transfer to a high speed blender and blend until smooth.
  3. Continue to cook with the lid slightly ajar for another 2 hours to thicken up. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
  4. Let cool, store in jars in the fridge for up to 1 week or freeze for 2-3 months (see note).

Recipe Notes

  1. If it isn't as think as you would like after 12 hours, continue to cook for 20 minutes at a time until it has reached your desired consistency.
  2. Make it last a year! Can this apple butter using the Water Bath Canning Method. See this post for more resources:
  • Start with sterilized jars and bands and new lids. Heat water in a large, deep saucepot equipped with a lid. Place a canning rack or a cooling cake rack at the bottom of your saucepan. Submerge your jars along with their lids and bring to a temperature of 180ºF. 
  • Carefully remove the jars and lids from the warm water with tongs and place on a kitchen towel. Pour the hot apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
  • Place filled jars back in the water and make sure there is enough water to cover tops of the jars by at least one inch. Boil in water for 10 minutes.
  • Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
  • Carefully take your jars out of the hot water and place on a kitchen towel. Leave in place for 24 hours. After 24 hours check that the lids have sealed by making sure they do not flex up or down when pressing the middle of the jar, or come off when gently trying to remove them.
  • Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!


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