Back When, a Slow-Cooker used to be called a CRock Pot, my Mum had this beauty. Love the color and it still cooks a mean Split Pea and ham Soup. It was passed onto me a few years ago, and it gets a good work-out over Winter.
For my soup, i  buy a handsome ham hock, place it in the pot with a packet of yellow split peas, some carrot , celery and onion chunks and a couple of bay leaves . This is done in the morning, i then leave it on low for the day, by dinner time, i have a great pot of soup happening. Lift the hock out,  pull off all the gorgeous meat
and put back into soup. Because ham is a salty meat, i dont usually need to put in extra salt but some cracked pepper would be nice.