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Does the cider ever reach boiling point in the crockpot?
My wife loves apples, but there's a compound in them she's allergic to. Cooking them denatures the compound and makes them safe.
Not on low, no. I make no promises about high.
I think slowcookers in general avoid reaching boiling temps because the whole point is being able to leave them run unattended for hours, which you can't safely do if it's boiling off.
My best guess for a potential solution if you're gung-ho to try and find a way is to pour the juice into a saucepan and bring it to a boil separately, let it cool, then prepare as directed. But I have no idea what that will do to this compound she is allergic to, whether boiling water is sufficiently hot to do that, how long you need to hold it there to make it safe, or what else boiling it will do to the flavor. I also have no idea what the nature of the allergic reaction is and how much risk it puts her in. So for lawyer reasons I can't in good faith reccommend you make this for her at all.
If you have actual medical advice telling you what temp denatures the bad compound and how long it needs to be held there to make it safe, try leaving water sit in your slow cooker with an accurate thermometer and see for yourself if it gets to that temp. If you can confirm that, then it might be safe.
Experiment with it at your own risk with her consent, I guess.