This cozy, slow-simmered soup builds deep flavor from dried green split peas that break down into a thick, velvety base, along with diced carrots, celery, onion, and garlic that soften right into the broth. Low-sodium chicken broth carries everything through a long, hands-off cook in the slow cooker, while thyme, oregano, bay leaves, smoked paprika, and black pepper layer in warmth and a hint of smokiness without any fuss. By the time it's done, the peas have melted into a creamy, hearty texture that's perfect for ladling into bowls on a chilly night. A scattering of fresh parsley at the end brightens every spoonful. It's a comforting, set-it-and-forget-it dinner that fits neatly into an added salt–conscious kitchen.
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Add the rinsed split peas, diced onion, carrots, celery, and minced garlic to the insert of a 6-quart slow cooker. Nestle the ham hock on top.
Pour in the chicken broth and water. Sprinkle in the dried thyme, dried oregano, smoked paprika, and black pepper, then tuck in the bay leaves.
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