I am almost embarrassed to post this recipe. Almost. But in an effort to keep it real I am going to anyway. Because I realize that there are just some days and nights that are so busy, cooking entirely from scratch is a near impossibility.

Right now we have entered baseball season at our house. To give you an idea of what this means, I had to get a dedicated baseball calendar because my regular calendar DID NOT HAVE ENOUGH ROOM.

Oh sorry, was I shouting?

On the practical side this means that night after night I have to come up with meals that are quick. I try to limit cold cuts to once a week.

Also, my children told me I should post this recipe because they love it. And I maintain that it has to be better for you than fast food.
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Now that Spring is here it means one thing in my family– baseball, baseball, and more baseball. Which in turn means I have less time to prepare dinner, often we arrive home at 8:30 at night and still have not eaten. I hate resorting to fast food, but sometimes I feel like I have no choice.

I have discovered that with a little advanced preparation I can have food ready that is quick to eat and to clean-up. At 9:00 at night who feels like eating a 3 course meal and then cleaning up after it? Not me.

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I love my crockpot. I really do. But sometimes I get bored of all the food tasting the same. Do you know what I mean? Sometimes I want crunchy meat or less liquid, darn it!

This recipe is a two parter. I toss the ingredients into the crockpot so that it will be cooking all day and I don’t have to mess with it.

But then when the spaghetti is cooking I take the chicken out and turn it into a sauce on the stove top. It is easy and worth the extra effort. You are going to be standing there with your pasta anyway.
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