I do not have a slow cooker but used a heavy duty saucepan.
The first time I tried it and dumped it. First, too wet, second, I live in Thailand much of the year and this is not "spicy" unless you have a weak palate. Made it a second time with less liquid and used rat s*** tail and dragon tooth peppers, both from Thailand, without the "hot sauce" and it came out hot spicy. Will not make again and have got to the point where when people say this is from a friend, or it is "famous," etc., I now do not usually bother. By the way leave the skin on as that and the bones are where most of the flavour for chicken is derived from.
'nuf sed. plamuk aka travellingchef