There’s something magical that happens when split peas break down into a thick, creamy soup, especially when all the ingredients are just layered into a slow cooker. This soup freezes well, so make a batch and save extra for later.
Game plan: The recipe can be prepared through step 1 the night before and refrigerated, covered, in the slow cooker’s insert.
This dish was featured as part of our Slow Cooker Recipes photo gallery.
- 1Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. (At this point you can remove the insert from the slow cooker, cover, and refrigerate up to 12 hours until ready to continue.)
- 2Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
- 3Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine. Taste and season with more salt and pepper as needed.