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Add the butter to your slow cooker, place on Low setting.
Place the lid on, slightly tilted to allow steam to escape. Time to cook this is 2-4 hours. The time depends on the quality of butter and the temperature of your slow cooker on Low setting.
No stirring, start checking on it at the 2 hour mark then every 30 minutes until the milk solids are browned and fall to the bottom and stick to the sides of the pot. Hard to see here, but there is milk solids on the bottom of the cooker.
When the ghee is ready, place 3-4 layers of cheesecloth in a strainer, and place the strainer over a clean pot. Pour the ghee into the cheesecloth and let the strainer drain for a few minutes.
Pour the ghee into a sterilized pint mason jar and allow to cool to room temperature.
This is the cooker with the ghee poured out, showing the milk solids on the bottom and sides.
Once the ghee is cooled, you can store it on the counter, however, if there is any milk solids left in the ghee, it can spoil rather quickly, so once it is cooled, place a lid on the jar and store in the fridge and use as needed.