Crockpot Chicken and Cashew Nuts

2 lbs boneless skinless chicken breasts, cut into smaller pieces
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, 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