Slow Cooker Hawaiian Pineapple Chicken

Being in this tropical country and with the heat getting stronger by month, I am trying to make full use of my Slow Cooker or Crock Pot.  This method of cooking is healthier, low fat content and require the minimum amount of effort.  So, who would say NO to it??

Ingredients:
4 chicken thighs (bone-in and skin on)
1 red bell pepper (cut into 1" chunks)
1 cup fresh pineapple (cut into 1" chunks)
1 yellow onion (cut into 1" chunks)

Sauce: (mix together in a bowl)
1 1/2 tbsp. honey
1 tbsp light soy sauce
1/4 cup dark brown sugar
1/2 tbsp grated ginger
3 garlic cloves (minced)

1 tbsp cornflour + 1 tbsp water 

Methods:

1. Using a skillet, brown the chicken thighs on both sides for 3-5 minutes over medium-high heat.  Set aside.
2. Add the pineapple and onion to the bottom of the slow cooker.
3. Place the chicken thighs on top of the pineapple and onion.
4. Pour in the mixed sauce.
5. Cook on high for the first 1 hour, then switch to low for 3 hours.
6. Add the bell peppers and the cornflour mixture and let it cook for an additional of 30 minutes.
7. Serve this hot on a deep dish together with rice.

I adapted this recipe from "Dinner, then Dessert" with some amendments.