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Spread the split peas on the bottom of a 7-8 quart slow cooker.
Place the ham hock and salt pork on top, then the onion, celery and carrot.
Pour over the chicken broth. Do not stir.
Drop in the thyme sprigs and the bay leaves.
Cover the slow cooker and cook on low for 7 hours.
Remove the salt pork, thyme stems and bay leaves and discard.
Remove the ham hock to a plate and pull the meat off the bone using two forks.
If needed, dice the hock meat into bite size pieces.
Return the meat to the slow cooker, cover and cook a further 30 minutes.
Serve warm, topped with sour cream or crème fraiche if you like.