This three-step recipe is easy to execute and virtually hands-free.
Cut around the core of the apples and fill your slow cooker.
Add 1/2 cup water to large slow cookers, and 1/4 cup to smaller slow cookers.
Cook on low for 6-8 hours, until apples break apart when you stir them.
Puree the sauce with an immersion blender.
Cool completely before portioning and freezing in bags.
Adding water creates steam and helps speed up the process but is not necessary.
If you are canning the sauce, fill hot, sterilized jars with hot applesauce and follow the guidelines from the National Center for Home Food Preservation for safe canning practices.