This recipe comes to us from Valeri Wells.

Ingredients:
6 chicken hindquarters
2 cans gluten-free tomato sauce
Chili powder (one or two heaping tablespoons)
Salt
Jumbo hard corn taco shells
Lettuce, chopped
Fresh tomatoes, chopped
Grated cheddar or jack cheese

Directions:
Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.

Put chicken meat in an appropriate sized dish & add enough of the cooking liquid to almost cover the meat. Heat taco shells in 350F oven for 5 minutes. Fill with meat, lettuce, tomatoes. Top with cheese and season with your favorite taco sauce or salsa. Serve with refried beans.

As always, Celiac.com welcomes your comments (see below).