Place chicken thighs in the slow cooker. Mine is 6 quart.
Add bell pepper, snap peas, water chestnuts, green onion, and chicken broth.
In a small bowl whisk together Worcestershire sauce, soy sauce, honey, garlic, and ginger.
Pour into the crock pot.
Cook on low for 6-8 hours.
Meanwhile cook the lo mein noodles according to directions.
Stir in the lo mein noodles and serve. Top with more sliced green onion.
