Such a great winter weeknight dish and a childhood favorite of mine! Making this dish in a slow cooker is the easiest way to have an amazing meal when you come home at night! It’s hearty and filling and oh so delicious!
Slow Cooker Split Pea Soup
- 1 bag of dried Split Peas
- 2 quarts Chicken Broth
- 2 Ham Hocks
- 1 cup Bacon Ends
- 1 large Onion; diced
- 3 cloves Garlic; minced
- 3 Celery Stalks
- 4 Carrots; diced
- 1 Russet Potato; peeled and diced
- 1 sprig Thyme; chopped
- 1 sprig Tarragon; chopped
- Salt and pepper to taste
- Add the peas to the crock and cover with water; soaking overnight in the fridge.
- Remove from the fridge, drain and place in the heating element. Pour in the broth and add the ham hocks, bacon ends, onion, salt, pepper, thyme, garlic and tarragon. Cook on low for 8 hours.
- Remove the lid and add the celery, carrots and potato then increase the heat to high for 45-60 minutes. Less time is chunkier, more time is creamier.
- Remove ham hocks and pull off the meat, placing back in the crock; serve topped with a drizzle of olive oil, cheddar and crispy bacon.