1) Use tongs and a fork to remove the large parts of the chicken (thighs, legs, wings) from the slow cooker and place them on a platter/cutting board separately so they can cool briefly. 2) Run your fingers (or a spoon) under each breast to separate from the rib bones and then remove the meat in one piece. 3) Trim the large parts if wish to serve them whole, or carve off pieces of meat and set aside. Throw any skin/fat/bones back in the crock pot as you go to make your overnight chicken stock. 4) Next, remove the carcass from the slow cooker and place it on the platter/cutting board. When cool enough, use a fork and your fingers to pick off every little piece of meat and place in a bowl or storage container. The little bits are great for making chicken salad, soups, enchiladas, etc! Put anything other than meat back in the crock pot.