Slow Cooker Cashew Chicken

• 2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
• 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 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews
Combine flour and pepper in resealable food storage 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. Server over rice.