Crockpot Chicken Bowls


You know what I love most about slow cooking? The entire process of letting all of the ingredients sit together and having the flavors mesh over time. The end result is a balanced tasting meal. Not only that, but the crockpot does all of the work for you. You literally don’t have to do a thing while your meal is cooking.

The process is similar to that of Fiji water. Their water starts out as a cloud, comes down as rain, is filtered by volcanic rock, collects, and then is bottled for you to enjoy. It’s a lengthy process, but the end result is worth it.


There isn’t much for you to do in this recipe, you just have to wait. Patience is the key, my friends! Just like fine tasting water, the earth does most of the work for delicious tasting water. All you have to do is wait until the end and bottle it.

I came up with this recipe because I wanted a delicious tasting Mexican meal without having to separately make all of the toppings. I didn’t want to spend all day in the kitchen cooking the beans, making the beef, and chopping the tomatoes for the salsa. I wanted everything to be done at once and ready to eat at the same time. By choosing to serve the mixture over rice instead of wrapping it in a tortilla, that saved me from messy eating.


You can find my recipe for these Crockpot Chicken Bowls on Fiji’s website here. You can also get many other Perfection Takes Time Recipes on

This is a sponsored post, but the opinions expressed are my own.

Dr. Pepper Slow Cooker Pot Roast


Ever since I’ve been working as a flight attendant, I’ve started stereotyping the cities we fly to. You know what I mean– Portland has the hippies, Fort Lauderdale has the most “interesting” bunch of people, New York has the most attractive, Seattle has the coffee drinkers, Los Angeles has the most high maintenance, Las Vegas has the party animals, and Orlando has kids galore.

My personal favorite city to fly to is Dallas. Why? Well, the people are so nice and polite! You’d be surprised at how travelers are these days. A simple “please” and “thank you” goes a long way.


Another thing about Dallas passengers is they always ask for Dr. Pepper. I don’t think I’ve ever traveled on a plane that serves Dr. Pepper, but on every single Dallas flight, someone always asks. It’s like clockwork.

I guess Dr. Pepper’s big in Texas? They always seem extremely disappointed when I tell them that there’s no Dr. Pepper, too. Sorry, Texans.


I never drink soda, but I’m all about those crockpot recipes. Dr. Pepper with meat? That could work.


It definitely did! You don’t need to add any sugar because there’s already plenty of it in the soda. The meat didn’t come out tasting like Dr. Pepper at all, it just tasted like it had been sitting in the refrigerator marinating overnight. It’s great to try when you have some soda to get rid of in the fridge. I imagine Coca Cola would work just as well. Recipe from Add a Pinch.

Dr. Pepper Slow Cooker Pot Roast

Serving Size: 8


  • 1 3-5 pound beef roast
  • 1 can Dr Pepper
  • 1 cup water
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 3 cloves garlic


  1. Place beef roast at the bottom of the slow cooker.
  2. Add the rest of the ingredients on top of the beef.
  3. Cook for 7 hours on low.

G’s Flank Steak Marinade



I’m getting ready to head to work in a few… I’m also working on a new post later this week to reveal a new series of posts that I’ll be trying out! I can’t wait to share it with you guys!



I really need to try cooking with more veggies on my blog this year. My DF just makes that so darn difficult. Hence, another meat post. I left my meat too long in the slow cooker, causing it to dry out a bit. If I would have taken it out an hour earlier, it would have been wonderful. My fault.


This definitely isn’t one of those dishes that you can leave in the slow cooker on “warm” for hours.. turn it off or serve it immediately when it’s done!


Recipe from AllRecipes

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Serving Size: 6


  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced onion
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 (1 1/2-pound) beef flank steak


  1. Put the meat at the bottom of the crockpot.
  2. Mix the rest of the ingredients and pour over the top.
  3. Cook on low for 4-5 hours.