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Add the chicken, onion, garlic, soy sauce, honey, apple cider vinegar, tomato paste, and all the juice from the pineapple can (but not the pineapple pieces just yet) into your slow cooker.
In a small bowl, mix the cornflour with a few tablespoons of cold water to make a smooth paste, then stir that into the slow cooker.
Give everything a mix, pop the lid on, and cook on high for 2 to 2½ hours.
Once that’s done, add in the pineapple pieces, diced capsicum, chicken stock, and the egg noodles.
Make sure the noodles are submerged so they cook properly.
Put the lid back on and cook for another 30 minutes on high.
Give it a stir before serving.