Crock Pot Cashew Chicken

 Ingredients:

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into bite size pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/3 cup soy sauce
• 3 Tbsp rice vinegar
• 3 Tbsp ketchup
• 1 Tbsp brown sugar (I use Swerve brand brown sugar substitute)
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (less if you don't like it spicy)
• 1/2 cup unsalted cashews
• fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc. (I used half a head of broccoli, two handfuls of snap peas, a handful and a half of baby carrots, about 4 oz mushrooms and an onion cut into large chunks)

Directions:

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken on each side. Important! Do not crowd the pan, do it in batches. Leave the chicken alone until it gets a little brown before flipping.
3. Place chicken in slow cooker. 
4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Or, you can be alike a normal person who hates doing extra dishes and just add those ingredients to the crock pot and stir. 
5. Cook on LOW for 3 to 4 hours.
6. With 30 minutes to an hour left, add veggies.
7. Once done, stir in cashews.
8. Serve over brown rice.