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If by "slow cooker" you mean something like a "Crockpot" -- that might be the issue. Cooking a turkey in the oven, in a roasting pan, allows the grease to drain outside of the bird. In the kind of slow cooker I'm thinking of, your bird probably sits in the drained fat, and would allow the stuffing to soak it back in. Ya know?
In a roasting pan, the bird sits on its tummy or back .... might that allow it to drain better?
We use a mashed-potato based stuffing (add bread, onion, celery, egg, milk) and we do cook it in the bird (well, my Mom does) and it doesn't get too greasy. We also cook the extra stuffing in a glass bowl in the same oven (we love it, so we make too much to fit in the bird). The only difference in the two portions (after cooking) is that the in-bird bit is moister. The out-of-bird part gets a crust on top, and doesn't get the added moisture from the bird. But I've never seen it be greasy/fatty.
Anyway -- maybe this data point helps your pondering!
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