Fill Crock Pot with cut up apples (any kind). Some like to use a variety of apples. Let apples cook on high for about 3 hours, then fill Crock Pot up again with apples continuing to cook.
Add 3 to 4 cups of sugar (to taste), 1 Tablespoon of cinnamon, 1 teaspoon of nutmeg, 1/4 teaspoon of ground cloves. Stir until everything is mixed well.
Cook on low or high for another 20+ hours, to allow to darken as much as you like.
The last 4 to 5 hours crack the lid to allow juices to evaporate. Then turn it to high to start boiling, then you can spoon it into hot canning jars (out of oven – 170 degrees for 20 minutes) and place hot lids on and set aside to cool and seal. Best if you allow apple butter to sit for several weeks, so spices mix well.