Place all ingredients into a 6-quart (or larger) slow cooker.
Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
When nearly ready to serve check seasoning & scoop out the bay leaf.
If you would like to thicken it a little blitz it a couple of times with an immersion blender, or scoop out 2 to 3 cups and blend in a regular blender, then return to the slow cooker.
NOTES
Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze for up to 3 months.