Place all ingredients, except the salmon, in your slow cooker. Cover and cook on the low setting for 2 hours and 15 minutes. Quickly submerge the salmon in the poaching liquid. Cover and cook 20 minutes more, or until the fish is just cooked through. Carefully lift the salmon out of the poaching liquid and onto serving plates.
Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.
Recipe Options: Instead of salmon fillets, poach halibut fillets. Cooking time remains the same. If you don't want to use wine, replace it with another cup of stock. For a liquorice-like flavour, add 1/2 cup of thinly sliced fresh fennel to the ingredients used to poach the fish.