Slow Cooker Cashew Chicken

2 lbs boneless, skinless chicken thighs, cut into 1/2 in pieces

1/4 C flour

1/2 t black pepper

1 T canola oil

1/4 C soy sauce

2 T ketchup

1 T brown sugar

1 clove garlic, minced

1/2 t fresh ginger

1/4 t red pepper flakes

1/2 C cashews

Combine flour and pepper in a 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. Serve over rice.