Step 1

In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.

Step 2

Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.