Crock Pot Cashew Chicken

In a large Ziploc bag, combine flour and black pepper. Add the chicken tenders and shake to coat with the flour mixture.
2. Brown the Chicken:

Heat canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side.
3. Slow Cook the Chicken:

Transfer the browned chicken to a slow cooker.
In a small bowl, combine soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes. Pour the mixture over the chicken in the slow cooker.
4. Cook the Chicken:

Cover and cook on LOW for 3 to 4 hours, until the chicken is cooked through and tender.
5. Add the Cashews:

About 20 minutes before serving, add the cashews to the slow cooker and stir to combine.
6. Serve:

Serve the cashew chicken over rice. If you want more sauce to pour over the chicken and rice, double the sauce ingredients.
Serving and Storage Tips: