I know --I still occasionally snitch crispy pieces of skin/fat from
items I've roasted (most recently a leg of lamb), but I don't eat as
much these days. I used to take the skin from chicken that I was going
to cut up for other purposes and fry a few pieces up in a pan, salt it
and eat it.

Since I only like the crispy bits, leaving the skin on in a crock pot
isn't going to be a temptation --it's not typically crispy.

Recently my daughter made a chicken paprikash recipe that used skinless
chicken pieces and the chicken was surprisingly moist. I attribute
that to the white wine and vinegar in the recipe.

Heidi