Start by adding your leftover ham bone directly into the slow cooker. Season it with a bit of all purpose seasoning or chicken bouillon, and gently pour chicken stock around the bottom.

Allow the leftover ham bone to cook down for at least 45 minutes to an hour on high. After it has heated up, remove the leftover ham from the bone and give it a rough chop.

Alternatively: remove the ham from the bone prior to heating it up, and just give it a rough chop (and skip step 1 and 2).

Rinse the dry beans under cold water, and remove any beans that don't look right. Add about 1 cup of water into the slow cooker. The liquid should be covering the beans.

Now add your rinsed beans into the crockpot, along with the chopped onion. Next, add in the chopped ham and stir it around well. Sprinkle in your seasonings including the chicken bouillon powder, garlic powder, onion powder, and black pepper.

Mix everything around until it is fully combined, and add your 2 bay leaves into the slow cooker.

Once everything is mixed up, put the lid on and cook on high for two hours. Adjust the cooking time to about 3 hours if you need to cook them on low.

Check the liquid level every hour, and add water as needed. You don't want to make the beans to watery, so do not add too much water!

Once the beans are tender, use the back of a spoon to mash them against the side of the crockpot to make them a thick and creamy texture. Taste for seasoning, and add salt and pepper to your taste. Serve right away, and enjoy!