I find that it is better to skin a chicken before cooking so that most of the fat can be removed from the body before it is placed in the crockpot. (The method of cooking that I use here.) Here is the chicken placed in a nice size pan to catch the juices that leak out as you work.
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Step 1: Get Your Tools
A BOXCUTTER knife. A fresh blade so that it is as sharp as can be. This is the key to the whole process! I used to use a knife of course, but more often than not, the knife was never sharp enough. What should have been a very easy chore was made more onerous.
Step 2: Start Cutting and Trimming
Just make a starter cut somewhere on the chicken, grab a hold of the skin and lift up and out away from the body. Using the boxcutter, neatly and deliberately, cut the attaching points of the skin. It is very easy to do.
Step 3: Rotate Chicken As Needed
Turn the chicken as much as necessary to remove the remaining skin. At the same time, trim fat from the body and check to make sure you have cleaned as much as you want.
Step 4: Wash Chicken Under the Faucet.
Wash the chicken throughly to remove as much possible contamination as you can. This chicken was thawed just prior to skinning, so it should be very clean.
Step 5: Place Chicken in Crockpot
I put the chicken in and add a can of mushroom soup. And that's it! So in a few hours, I will have a very tasty chicken, with no skin and a drastically lower amount of fat in the juices. Perfect!