Put your skinned, washed pieces of squirrel in a slow cooker/crock pot with just enough water to cover. Close the lid and cook on low overnight or high for 3-4 hours.After the meat is done and almost falling off the bones, heat a deep skillet on medium heat. Add 2 T of olive oil or butter. (This is not deep frying, so don't go overboard.) When the oil is hot or the butter is melted add the squirrel pieces in a single layer in the bottom of the skillet. Sprinkle liberally with salt, onion powder, and chili powder. After a few minutes, when the bottom side is slightly crisped up, flip them over and coat the other sides with seasonings as before. Cook for another few minutes to the desired level of crispness/crunchiness, remove from the skillet, and enjoy.This recipe is very easy and results in meat that is very tender on the inside and a little bit dried out and crunchy on the outside, sort of like the burnt ends of BBQ pork or brisket. The total time that requires the cook's attention is about 20 minutes, or less if you're used to doing it. The combination of salt, onion powder, and chili powder is my favorite for squirrel, and I have tried several. After it's done you can serve it with rice or pull the meat off and put it in tacos.