Cashew Chicken Crockpot Style

           

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