Add the cake mix, fruit cocktail with all it's juice, eggs and oil to a mixing bowl. Beat with an electric mixer until creamy and well blended, about 2 minutes.

Spray the casserole crock with nonstick spray.

Pour the batter into the prepared crock and smooth it out.

Sprinkle the mini chocolate chips evenly over the top.

Add 3 to 4 layers of paper towels over the crock before covering with the lid. (The paper towels help absorb the moisture that builds up inside the crock pot.)

Cook on HIGH for 2 to 2-½ hours, or until a toothpick inserted in the center comes out clean, or with just a few moist crumbs.

Turn off the slow cooker, remove the cover and paper towels and let sit for 15 minutes.

Remove the ceramic insert and place on a wire rack to cool completely.

Cut into 12 pieces and enjoy.