Place chicken breasts into slow cooker.

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

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

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. Set the slow cooker to high for another half hour.

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