Step 1

Heat oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Add red onion, sauces, juice, sugar, vinegar, chilli, garlic, capsicum and undrained pineapple. Cook, covered, on low, 4 hours.

Step 2

Blend cornflour with the water in small bowl until smooth. Add cornflour mixture to cooker. Cook, uncovered, on high, about 5 minutes or until thickened. Season to taste.

Step 3

Serve sprinkled with shredded green onion.