It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This is our version of a classic French dish.

A great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red peppers simmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with a whiff of tarragon.

An old-fashioned beef stew made with ease in your Crock Pot.

Known as gulyás in Hungary, this stew seasoned with paprika, caraway seeds, and a hint of lemon is a tasty tradition.  Served with buttered egg noodles and topped with sour cream, it's a great reward to have waiting for you in your Crock Pot at the end of a long day.

Mushrooms, tomatoes, and red wine make a savory, chunky sauce for braised chicken in this classic dish. Serve it with a side of roasted garlic mashed potatoes for a hearty dinner.

A classic Italian ragu--a rich, full-bodied sauce with beef, veal, pork, crushed tomatoes, spices, wine, and a whisper of cream to finish it.  Perfect served over pasta, maybe with a glass of red wine, for a cold winter evening.

Pot roast with an Italian flare--a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.

Lamb shanks are gently cooked in white wine with tomatoes and white beans and served up with an accent of fresh herbs and lemon.  All you need to make a meal is a green salad and some crusty bread.

Gently braised in our classic lamb stock with red wine, tomatoes, olives, and herbs, this succulent lamb gets a zesty kick from gremolata, the traditional Italian condiment made from lemon peel, garlic, and fresh parsley.

A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot.  Serve it with a buffet of toppings for a Tex-Mex feast!

Here’s a great recipe for a cold weather day, shared with us by a family member of MTG.  Tim, also known as “Tina” (we don’t know why) carries a bit of MTG in his backpack on his annual trip to a cabin in Wisconsin.  We’re told he also packs a brew or two (it is Wisconsin, after all).  After a long day of trekking, fishing, and sometimes hunting, Tina and his buddies return to a cabin filled with the wonderful, inviting aromas of this slow-cooked dish.  You don’t have to go to a cabin in Wisconsin to enjoy this nourishing meal.  A crusty roll is a nice complement, too. Try it, and tell us what you think.  We’ll be sure to pass your comments on to Tina.