CROCK-POT CREATION: MOROCCAN CHICKEN

I made a pretty amazing dinner last night for my family and I wanted to share it with my fellow food-a-philes.Keep in mind that I ROUGHLY followed a recipe, so there are no real measurements. All my ingredients are organic and from Trader Joe's or the farmer's market. That will make a huge difference in freshness & taste so don't skimp! All in all, this meal is still only about $5 a person for a family of 3.
Take a whole chicken and wash all the salmonella and sticky off it.
Gently pull skin back from flesh to make a pocket (you cannibal, you) and stuff it with golden raisins and/or cranberries
Lay bird breast side down in 1 cup chicken broth & bay leaves in crock-pot.
Chop onions and garlic to throw in broth, salt bird
Pour whole bag of  Trader Joe's pre-diced butternut squash into a large bowl
Give chicken a kiss and slap your knee
Toss in bowl: squash in honey (or agave for diabetics), TJ's pumpkin spice mix (with cinnamon & nutmeg), a bit of salt, turmeric, cumin, cayenne, & garlic powder
Pour squash mixture around chicken and give bird a bit more honey on top for good measure
Cover and cook on low for 8 hrs.
When you get home from traveling the world: cook brown & wild rice medley in rice cooker for approx. 25 minutes.
Serve a side salad with Annie's Shitake Asian dressing, (Harris Teeter) toasted pita bread and a good dry red wine like 2Buck Chuck Cab.
Serve squash over rice next to chicken; they are all friends.
This meal will transport you straight to Casablanca! Enjoy!