Crockpot Cashew Chicken

In my ongoing quest to find easy, delicious crockpot recipes I came across this one, which is good for days at home (at least afternoons) combined with busy evenings. Everyone in the family loves it, so much so that I've made it several times hoping for leftovers to use for pictures but every last piece has been eaten! This time I set aside the piece to photograph before we sat down to eat.

The original recipe says to serve over rice, but it's delicious over quinoa, too. Quinoa is an edible seed that originates in the mountains of South America. It's easy to cook and has a delicious, nutty flavor.

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Slow Cooker Cashew Chicken

Source: I don't remember where I found this originally, but I found a number of variations online several of which link back to 365 Days of Slow Cooking.
Serves 4-6

2 lbs boneless, skinless chicken thighs or chicken breast tenders
1/4 c flour
1/2 t black pepper
1 T vegetable oil
1/4 c soy sauce
2 T rice wine vinegar
2 T ketchup
1 T brown sugar
1 garlic clove, minced
1/2 t grated fresh ginger
1/4 t red pepper flakes (optional)
1/2 c cashews

Combine flour and pepper in large Ziploc 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, ketcup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over the chicken.

Cook on low for 3-4 hours. Add cashews and stir. Serve over rice or quinoa.