Transfer all of the broth ingredients to your slow cooker, except for the ramen noodles. Secure the lid of the crock pot and cook on high heat for 3.4 to 4 hours or low heat for 6 to 8 hours.

Add the ramen noodles to the slow cooker, cover, and cook for 5 to 6 minutes, or until the noodles have reached your desired level of doneness.

Serve ramen in large bowls with sliced chicken and 6-minute eggs on top with a sprinkle of green onions, sesame seeds, and red pepper flakes.

While the broth is slow cooking, prepare the chicken. Add the raw chicken thighs to a large zip lock bag or sealable container along with all of the marinade ingredients. Marinate in the refrigerator for at least 20 minutes, ideally 1 hour or longer.

When you’re ready to cook the chicken, preheat the oven to 400 degrees Fahrenheit. Transfer the chicken, including the marinade to a baking dish. Bake for 25 minutes. Remove the chicken from the oven and spoon the juices over the chicken. Broil under the high broil setting for 5 to 8 minutes, or until the chicken is golden brown and crispy on top. Baste the chicken again with the pan juices and allow it to rest for 15 minutes. Slice chicken into thin slices to serve on top of the ramen.

Bring a pot of water to a full boil on the stove top and use a slotted spoon to carefully transfer the eggs to the boiling water. Set your timer for 6 minutes. While the eggs are cooking, prepare a bowl of ice water by adding plenty of ice to a large bowl, then fill it most of the way up with cold water.

Once the timer goes off, use your slotted spoon to carefully move the eggs to the ice water bath.

Place the bowl in the refrigerator until the eggs are thoroughly chilled, at least 15 minutes, ideally 1 hour or longer. This cold water bath makes the egg shell much easier to peel.

Peel the eggs, slice them in half, and add the egg halves to your hot bowl of ramen.