The recipes I've checked call for about 200 degrees which should be the sweet point for slow cookers. But I'd suggest checking your slow cooker first. If you regularly see your slow cooker boil water on low then it's heating above 212 and you'd need to measure the temperature of oil on low after a long period of heating to see what temperature it gets to to be sure you don't burn the confit. If it can keep water below a boil then it's not reaching 212 and you'd probably be fine with a confit.
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