Cover and cook on low for 2 1/2 - 3 hours, stirring often.
Serve warm with a little extra dill sprinkled on top before serving, if desired.
Enjoy with chips, tortilla chips, pita bread, or crackers.
This recipe will come out better cooked in a smaller size crock-pot. I tried it the first time in my 6.5 quart crock and it was overcooked around the edges. It came out better in my 4 quart crock-pot. The crock performs better when it is at least half-full.
You could try this with fresh or frozen salmon as well!