Slow Cooker Thai Green Curry Chicken

1. 1

   Place chicken breasts into slow cooker.

2. 2

   In a separate bowl, whisk together the coconut milk and thai green curry paste.

3. 3

   Add the mixture to the slow cooker and set the slow cooker to low for 3.5 hours.

4. 4

   After 3.5 hours, cut up vegetables (onions, mushrooms, and carrots are good) or use a bag of defrosted frozen vegetables and add them to the slow cooker.

5. 5

   Set the slow cooker to high for another half hour.

6. 6

   Add fish sauce and basil at the end and serve with rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.