Crock Pot Cashew Chicken

This turned out great. It makes a lot and is super easy to throw together. We used brown Jasmine rice, and it had a nice nutty flavor. Oh, and we used pork chops, diced up, and that was really yummy. Next time I make it, I'll probably add some stir fried vegetables during the 3rd step.

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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
4 Tbsp rice wine vinegar
4 Tbsp ketchup
3 Tbsp brown sugar
2 garlic clove, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1 cup cashews

Jasmine Rice

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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 6 servings.