Add the ham hock, celery, onions, carrots, kabocha squash, and water to the slow cooker.
Cook on low for 8-10 hours or on high for 6-7 hours. The longer, the better for fall-off-the-bone tenderness.
Remove the ham hock from the broth. Save the meat from the bones and add it back to the slow cooker. Discard the bones and skin.
Add the green onions, thyme, garlic, diced potato or taro root, habanero pepper (if using), and vegetable bouillon cubes or Maggi Season Up to the slow cooker. Season with salt and pepper to taste.
Cook on low until the potatoes or taro root are tender and have fallen apart, about 1-2 more hours.
Taste and adjust seasoning if necessary.
Enjoy!
