Cashew Crockpot Chicken

2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp butter
1/4 cup soy sauce
2 tsp red 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 (omit if feeding kids because it makes it too spicy)
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat butter 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. Makes 4-6 servings.

We actually made this without the cashews and it was still amazing!