Roll a piece of aluminum foil into a ring shape and put it into the slow cooker as a rack.
Place the chicken on top of the aluminum foil, cover and cook on high for 3-4 hours. You'll know it's ready when the thickest part of the thigh reads 165F.
Transfer to a sheet pan and broil in the oven for 3-5 minutes, until the skin is crispy.
Serve immediately.
Notes
Broiling is optional but you will not achieve crispy skin by skipping this step.
Save the accumulated bones in the freezer and make bone broth with them later!