Slow Cooker Cashew Chicken Freezer Meal

8 lbs boneless skinless chicken breasts
1 cup corn starch
2 tsp black pepper
4 tbsp canola oil
12 tbsp honey
1 cup soy sauce
8 tbsp rice wine vinegar
4 Tbsp brown sugar
4 garlic clove minced
2 tsp grated ginger
2 tsp red pepper flakes
2 cups cashews

Cut chicken ombineinto bite-sized pieces. Put 1/4 cup cornstarch and 1/2 tea. pepper in large plastic bag, add in 1/4 of the chicken and toss to coat. Do this four times.
Heat oil in skillet over medium heat and brown 1/4 of the chicken at a time for about 4  minutes, stirring occasionally.  Set aside each batch to cool as you do the next one.
Whisk together honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes. Add 1/4 of the sauce and 1/4 the chicken into the Crock-Pot. and cook on low for 3-4 hours.
Meanwhile, pour 1/4 of the sauce into each of 3 gallon sized ziplock bags. Add 1/4 of the chicken to each of 3 bags and seal closed. Place bags in freezer.

When the chicken  is done, stir in cashews. Serve over rice.

When ready to use one of the bags from the freezer, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours. Slice chicken and stir in 1/2 cashews before serving.
Serve over rice.