Place 16 ounces dried black eyed peas into a large bowl and add cold water to cover, plus enough to go 2 inches above the peas. Cover with plastic wrap and place in the fridge to soak for 8 hours or overnight.
Drain the water off, and set aside.
Add 1 ham bone with meat attached to the center of an 8-quart slow cooker. Add the drained black eyed peas, 1 small sweet onion, finely diced, 2 stalks celery, finely diced, 1 green bell pepper, finely diced, 1 red bell pepper, finely diced, 2 cloves garlic, minced, 2 bay leaves, 1 Tablespoon creole seasoning and 1 teaspoon black pepper into the slow cooker.
Pour 6 cups unsalted chicken stock and stir everything to combine.
Place the lid on top and cook for 7 to 8 hours on low, or 4 to 5 hours on high. They are done when the peas are soft but not mushy.
Take the ham bone out, let it cool slightly then pick all the meat off the bone.
Discard the bay leaves.
Add the ham back into the slow cooker and stir it in to combine, taste, and adjust seasoning if necessary. Serve immediately.