Line slow cooker with a large piece of parchment paper.

Slice one lemon into rounds and arrange a layer of lemon slices down the middle of the slow cooker.

Place salmon on top of lemon slices; spray with cooking spray and season with salt, pepper, paprika, chili powder, garlic, and Italian seasoning. Rub the seasoning all over the salmon.

Pour broth and lemon juice into the slow cooker around the fish. Do not pour over the fish.

Cook on LOW for 2 hours, or until fish is opaque and flaky.

Preheat oven to 400F.

Lift the slow cooker bowl and bake in the oven for about 5 to 8 minutes for browning.

Remove from oven, lift fish out using parchment, and transfer to a serving platter.

Combine lemon juice, broth, and heavy cream in a small saucepan over medium-high heat.

Bring to a simmer, then reduce heat to low and cook for 8 minutes.

Stir in lemon zest, then increase heat to high and cook for 2 more minutes until thickened.

Adjust seasonings to taste.

Cut the cooked salmon into individual fillets and pour sauce over. Garnish with chopped parsley.

Serve with lemon wedges.