Asian Fusion Tacos with Chunky Tomatillo Salsa

• 2 whole Chicken Breasts, Boneless And Skinless
• 13 cups Chicken Broth
• 13 cups Soy Sauce
• 5 cloves Garlic, Minced And Divided
• 1- 1/2 Tablespoon Fresh Ginger, Minced
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Honey
• 1/2 teaspoons Red Pepper Flakes
• 2- 1/2 Tablespoons Fresh Lime Juice, Divided
• 5 whole Tomatillos, Husked And Chopped
• 2 Tablespoons Cilantro, Roughly Chopped
• 1 teaspoon Sugar
• 1/2 whole Jalapeno, Finely Chopped
• 1/4 teaspoons Salt
• 6 whole Corn Tortillas, Small Or Medium
• 1 whole Avocado, Thinly Sliced
• 6 slices Pickled Jalapeno

1. For the chicken: Turn the slow cooker on to the low setting.
2. Place the chicken breasts in the slow cooker.
3. To make the marinade, whisk the chicken broth, soy sauce, 4 of the cloves of garlic, ginger, brown sugar, honey, red pepper flakes, and a 1/2 tablespoon of lime juice together and pour the marinade over the chicken breasts.
4. Allow the chicken to cook for 5-6 hours.
5. If you are at home, flip the chicken over at least once, but if you cant do this, dont despair.
6. Once the chicken is cooked, shred it with two forks and let it rest in the liquid while you finish prepping the rest of the taco ingredients.
7. For the chunky tomatillo salsa: Mix the chopped tomatillos, cilantro, the remaining 2 tablespoons of lime juice, sugar, remaining 1 clove of garlic, jalapeno, and salt together in a medium-sized bowl.
8. To assemble the tacos: The tortillas can be cut into smaller rounds using a small bowl if you prefer.
9. Place chicken, a few spoonfuls of salsa, 1 or 2 slices of avocado, and a slice of pickled jalapeno on the corn tortilla.
10. Enjoy!

chicken breasts, chicken broth, soy sauce, garlic, fresh ginger, brown sugar, honey, red pepper, lime juice, cilantro, sugar, salt, corn tortillas, avocado, jalapeno

Taken from tastykitchen.com/recipes/main-courses/asian-fusion-tacos-with-chunky-tomatillo-salsa/ (may not work)