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Combine the hock, half of the aromatics (celery, onions, thyme and bay leaf) and the garlic, in the slow cooker bowl
Add the stock (or water)
Cook on low for 8 - 10 hours, or high for 6 - 7. (the longer the better to ensure fall off the bone tenderness)
Remove the meat and strain the broth. Add the broth back to the slow cooker.
Remove the meat from the bones and add the meat back to the slow cooker. Discard the bones and skin.
Add the remaining fresh aromatics, and the peas.
Cook on low 8 hours or on high 5 -6, until the peas are tender and have fallen apart.