Prep: 10 minutes
Cooking time: 2 ½ to 3 hours on low
All recipes use a 5- to 6-qt. cooker — you’ll have leftovers for the week!
Ingredients
2 Tbl. extra-virgin olive oil, divided
1 lb. small Yukon Gold potatoes, scrubbed and cut into thin slices
1 medium onion, halved and cut into thin slices
2 celery ribs, cut into thin slices
2-lb. farm-raised salmon fillet (wild salmon dries out in a slow cooker)
½ tsp. kosher salt, plus more to taste
¼ tsp. coarsely ground black pepper, plus more to taste
½ cup dry white wine
1 cup hot water
2 Tbl. fresh herbs, chopped, such as parsley, dill or tarragon
2 Tbl. Butter