Crock-Pot Chicken Spaghetti

This recipe has nothing to do with blueberries. It's something I created for supper on Thursday that turned out to be a hit and I just wanted to share it with you. So here goes.

3 Skinless, boneless chicken breasts
2t. Sea salt
1t. Freshly ground black pepper
1/3C. Frozen corn
1/3C. Frozen carrots
1-15oz. Can Diced tomatoes
1-6oz. Can Tomato sauce
1/2C. Pinot Grigio
3 Garlic cloves, smashed
1 Bay leaf
1/2# Spaghetti, uncooked

Place chicken in bottom of crock pot and season with half the salt and pepper. Place vegetables, garlic, Pinot Grigio, diced tomatoes, tomato sauce, bay leaf, and remaining salt and pepper on top of chicken in that order. Cook on low for 4 hours. Break spaghetti in thirds, one handful at a time and add to crockpot, making sure the pasta is all under the liquid (I pushed it down with a wooden spoon). Cook on high for 1 hour. Before serving, stir entire contents of the crock pot together, shredding chicken in the process. Serve with cheese bread and salad.