soak it first to get rid of the salt, then just pop it in there with a little water....no added fat required, leave it either all day or all night, no lid lifting! it will come out tender and yummy. the aroma will drive you crazy!
I do these loads. I put in a pan of cold water, bring to the boil and simmer for 10 mins to get rid of salt. Then rinse it well under the tap. Then in the slow cooker totally on its own. I do mine on high for about 3 1/2 hours (for a 750g one)
I make mine into broth afterwards and if I'm being really nice I let dh and the kids have some for sarnies!!!