Combine all ingredients in the slow cooker.

Cover and cook on high for 4 hours or low for 6 hours, stirring twice during cooking.

Remove the cinnamon sticks and with an immersion blender puree the applesauce until it reaches the consistency you like. If you like a chunky applesauce, skip this step altogether.

Let the applesauce cool completely, then divide between several containers. Cover and store in the refrigerator up to a week, or freeze up to 3 months.