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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
2
Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
3
In 1-cup measuring cup, mix half-and-half and flour with whisk until well blended. Stir into potato mixture in slow cooker. Stir in salmon. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork. Stir in cheese and chives.
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Look for salmon fillets that already have the skin removed, if possible, to save time from having to remove it. If not, 2 cans (7 1/2 ounces each) water-packed chunk-style boneless skinless salmon, drained, can be used instead of the fresh salmon. Since it’s already cooked, stir it into the potato mixture and cook about 10 minutes or just until thoroughly heated.
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