Crockpot Cashew Chicken

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

1. Combine flour and pepper in large Ziploc bag.
2. Add chicken.
3. Shake to coat with flour mixture.
4. Heat oil in skillet over medium-high heat.
5. Brown chicken about 2 minutes on each side.
6. Place chicken in slow cooker.
7. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
8. Cook on LOW for 3 to 4 hours.
9. Add cashews and stir.
10. Serve over rice.
11. Makes 4-6 servings.
12. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.