Set out slow cooker pot and turn onto low heat.
In a small bowl combine spices, brown sugar, maple syrup, and vanilla. Stir together until blended.
Place apple chunks into pot and pour maple syrup mixture over them.
Stir until all apple chunks are coated.
Place lid on slow cooker and leave for 6 hrs. (stirring a couple times during cooking).
Once apples have broken down into a darker color, turn off slow cooker.
Transfer half of the mixture to a blender and puree the apple chunks. (Option to puree all chunks for a smoother apple butter. Be careful transporting hot mixture! )
Pour puree back into slow cooker.
Stir together puree and leftover chunks.
Turn heat back on low for an additional 30 minutes to an hour. Leave lid off to help with thickening.
Once butter is thickened, turn off slow cooker.
Transfer to mason jar with lid.
Store in fridge.