This recipe comes to us from Valeri Wells.

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

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.

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