Anyone tried this? My wife claims the one time she did it, years ago, it created the most moist and delicious stuffing ever because it locks all the steam in and doesn't dry it out. It's also a great way to save oven space. I want to do Cook's Illustrated's method for cooking with turkey wings on top (to get the flavor and texture of stuffing cooked in the bird), but I'm concerned that a slow cooker won't get up to a high enough temp to render any fat from the wings, or that it'll be TOO moist and get soggy. Any thoughts?