In your slow cooker add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas and scallions.

Pour over the chicken stock, soy sauce and brown sugar.

Add in one chicken seasoning packet from the ramen noodles.

Stir.

Cover and cook on high for 4 hours or low for 6 hours until the chicken is tender.

30 minutes before serving add the 2 packets of ramen noodles (just the noodles) to the slow cooker and cover.

Stir every 10 minutes until cooked through.

If you like you can serve a soft boiled egg on top, just bring your water to a boil, place your egg in carefully and boil for 7 minutes. When the 7 minutes is up place the egg immediately in cold water.

Garnish with scallions and your sliced egg and serve!