<<Disclaimer: Verify this information before applying it to your situation.>> I got a couple of helpful hints in response to my crock pot chicken recipe. I failed to really explain the advantage of cooking chicken taco meat in the crock pot as opposed to boiling it or baking it. (1) There's less mess because there's no boiling hot water to pour off. (2) It can't burn in a crock pot. (3) It's easy to bone chicken legs & thighs with tongs because the bones & joint cartilege just slip out. (4) No need to wait for it to cool because you don't even have to touch it when using tongs. Valerie in Tacoma -------------- FYI, Great Value (Walmart brand) Thick & Chunky Salsa and shredded cheese are GF. Mission Corn tortillas (soft) and Old El Paso white corn tortillas (hard) are GF as well. Barbara in Missouri ------------- We get the same bags of chicken and I cut out the bones, cut the meat into strips. Dip the strips into egg and then roll the chicken into finely food processed potato chips crumbs. Bake for about 20 minutes at 375 Degrees. If food processed is a word? Rolled or whatever if you do not have a food processor. I eat the fingers made from the thigh and my husband who likes dark meat eats those from the leg which is darker. ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! *Support summarization of posts, reply to the SENDER not the Celiac List*