Pantry Pick of the Month: Cashew Nuts/ Crockpot Cashew Chicken

I had a bag of cashews in my pantry that needed to be used, so I looked for a recipe that had cashews.  I love Crockpot meals on busy days, and this was delicious.  I have to say the leftovers were even better than on the first day.  Serve over hot rice.

Crockpot Cashew Chicken
2 lbs. boneless, skinless chicken breasts, cut up
1/4 cup flour
1 teaspoon pepper
Oil
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
2 Tablespoons brown sugar
2 cloves garlic, smashed or minced
1 tsp. ginger
1/4-1/2 teaspoon red pepper flakes (these are hot)
1 cup(or more) cashews

Combine the flour and pepper in a large ziplock.  Add the chicken in batches and shake well to coat. ( I actually had to make more flour/pepper mixture to have enough to coat all of the chicken.) Heat a skillet over med-high heat and put the coated chicken in the hot skillet.  I did two batches so all of the chicken had room to brown.  Brown the chicken on each side for about two minutes.  Put the chicken in the crockpot.  In a bowl, combine the rest of the ingredients.  Whisk together and pour over the chicken.  Cook on low for 3-4 hours.  Add the cashews before serving.  Serve over hot rice.