Asian Fusion Tacos with Chunky Tomatillo Salsa

For the chicken:
Turn the slow cooker on to the low setting. Place the chicken breasts in the slow cooker.

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. Allow the chicken to cook for 5-6 hours. If you are at home, flip the chicken over at least once, but if you can’t do this, don’t despair.

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.

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.

To assemble the tacos:
The tortillas can be cut into smaller rounds using a small bowl if you prefer. Place chicken, a few spoonfuls of salsa, 1 or 2 slices of avocado, and a slice of pickled jalapeno on the corn tortilla. Enjoy!