Place fennel and salmon in slow cooker. On stovetop, bring wine, stock, cream and fennel seeds to boil. Boil until reduced by half then pour over salmon. Mine was done in 1 1/2 hours in my small slow cooker.

I have also tried a quick version of this recipe by simply placing all ingredients straight in slow cooker and cooking a bit longer. It was nice but I think reducing the sauce first and cooking the fish faster was better.

Adapted to suit SC by a recipe from Sally Fallon's Nourishing Traditions Cookbook.