Classic creamy split pea soup made heartier with large chunks of vegetables and savory ham. If you love split pea soup, this slow cooker split pea stew is a must-try: it turns an old favorite into a filling, one-pot meal that’s simple to prepare and perfect for chilly days.
Hi all! If you clicked through to this recipe, you probably enjoy split pea soup. This recipe keeps the comforting flavor of classic split pea soup but transforms it into a thick, satisfying stew by adding generous, thick-cut vegetables and tender ham. It’s designed for the slow cooker so you can set it and forget it while the flavors develop.
Split Pea Stew Ingredients
Dry split peas that break down into a thick, creamy base
Ham and a mix of hearty vegetables for flavor and texture
Chicken broth and dried thyme to round out the savory profile
Optional ham bone for added depth if you have one on hand
Cook’s Notes
Using a ham bone is optional, but it infuses the stew with extra savory richness while it simmers. If you’re using leftover ham, toss the bone into the slow cooker and remove it before serving.
Cut potatoes and vegetables into large, even chunks so they maintain texture after long, slow cooking.
Unlike thinner soups, the split peas will naturally break down and thicken the stew as it cooks; no blending is required. Stir gently to combine once the peas have softened.
Serving Suggestions
Serve the stew hot and fresh from the slow cooker. If it thickens more than you like while waiting to serve, thin it with additional hot broth or water until you reach the desired consistency.
Top bowls with oyster crackers, saltines, or a drizzle of sour cream for creaminess. Freshly cracked black pepper brightens the flavors.
A side of warm cornbread or garlic bread pairs well and turns this stew into a full, comforting meal.
Featured Comment
“Delicious! I made this last night and my home smelled great. I’ll be enjoying soup all week.”
– Susan
Slow Cooker Split Pea Stew
Equipment
- Slow cooker (6-quart or larger recommended)
Ingredients
- 1 lb. dry split peas
- 7 cups chicken broth
- 2 cups ham pieces or cubed ham
- leftover ham bone, optional
- 4 cups quartered baby red potatoes
- 1 white onion, diced
- 4 carrots, sliced large
- 3 celery ribs, sliced large
- 1 tsp. dried leaf thyme
- 1/4 tsp. pepper
- 1 bay leaf
Instructions
- Add all ingredients to the slow cooker and stir to combine.
- Cover and cook on LOW for 8–9 hours. Avoid opening the lid while it cooks so the peas break down evenly.
- When cooking is complete, remove and discard the ham bone (if used) and the bay leaf.
- Gently stir the stew until the split peas have melted into the broth and the vegetables are evenly distributed.
- Serve hot and enjoy.
Sarah’s Notes
Recipe values are approximate—if you follow a special diet, calculate nutrition using your own tools. The stated values are for about 1/10 of the full recipe.
Variations: swap chicken broth for vegetable broth to lighten the flavor, or add a diced potato variety you prefer. For a smokier stew, substitute part of the ham with smoked sausage.
Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove, thinning with broth if it has thickened. This stew also freezes well for up to 3 months.
Nutrition
Carbohydrates: 37 g |
Protein: 16 g |
Fat: 1 g |
Fiber: 13 g |
Sodium: 938 mg
Nutrition info is auto-generated and should be used as an estimate. Consult a nutritionist for precise needs.
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See my other slow cooker soup recipes here:
Slow Cooker Lentil Soup and Crockpot Ham and Potato Soup are both comforting, easy options with plenty of flavor. Beef Barley Soup is a hearty, classic choice. Crockpot Potato Cheese Soup and Tuscan Chicken White Bean Soup are rich, cozy picks, while Slow Cooker Cauliflower Cheese Soup, Slow Cooker Chicken Stew, and Crockpot Beef Stew round out the list with warm, satisfying goodness.