I don't know that I would say it had a "a dry, crispy exterior, with a moist, succulent interior."
I am curious why you cut it into such small pieces before cooking? I've only seen it cooked in large pieces (basically... only cut if needed in order to fit into the pot/pan). Also I'm not sure it's going to get "crispy" on the outside in a crock pot, everything turns a bit mushy in crock pots, but I'm sure it would still be good.
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