Green Curry Thai Crockpot Chicken

One of my favorite dishes is Thai Green Curry. While this dish is not like the Thai Green Curry soup that you will find in a Thai restaurant, it has a similar flavor and is DELICIOUS! Oh... and extremely easy to make.

Ingredients:

4 boneless/skinless chicken breasts
1 head of broccoli, chopped
1 can bamboo shoots
Thai Green Curry Paste (I used WorldFoods Thai Green Curry Paste, which isn't very spicy but is packed with flavor. I used about a half a jar of it. Some green curry pastes can be very spicy so be careful if you use a different variety... a couple of spoonfuls can do the trick.)
1 can coconut milk
Chinese Five Spice
Salt and pepper
Thai basil (Optional)

Directions:

1. Place raw chicken in the bottom of the slow cooker. Sprinkle with Chinese Five Spice, salt, and pepper. Pour coconut milk and green curry paste on top. (I also added a little bit of Thai Basil that I had frozen.) Cover and cook on low for 6-8 hours, high for about 4 hours.

2. Remove chicken, shred it (it should fall apart), then return it to slow cooker.

3. Add broccoli and bamboo shoots, stir, cover, and heat on low for a about another 30 minutes. (You could also add fresh Thai basil at this point for a little extra flavor.)

4. Serve over brown rice and enjoy!

Notes: You could also substitute the broccoli with something more traditionally Thai like red peppers and/or eggplant. (I had broccoli on hand, so that's what I used.)

Warning: This dish smells amazing... it may drive you crazy if you are home while it's cooking. I could hardly wait to eat dinner!