Slow Cooker Split Pea Soup

I grew up on a thick, hearty split pea soup. This recipe comes from southernfood.com, and it's quite similar to the soup Mother made all those years ago.

1 pkg dried green split peas, rinsed (16 oz.)
1 Cup meaty hambone, 2 ham hocks, or 2 diced ham
3 carrots, peeled and sliced
1/2 Cup chopped onion
2 ribs of celery plus leaves, chopped (I rarely cook with celery, so I omitted this)
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 Cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 Tbsp seasoned salt (or to taste--I just used regular sat)
1/2 tsp fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.