Ingredients
Method
- Dice the sweet potato into small, dog-friendly pieces about the size of kibble. Chop carrots and green beans into similar bite-sized chunks. The smaller pieces ensure even cooking and make eating easier for dogs of all sizes.
- Place chicken breasts in the bottom of your slow cooker and drizzle with coconut oil. Layer the diced vegetables around the chicken, then sprinkle the uncooked rice evenly over everything.
- Pour the low-sodium chicken broth over all ingredients. The broth should just cover everything - add a bit of water if needed.
- Cover and cook on low for 4 hours. You'll know it's ready when the chicken shreds easily with a fork and the rice has absorbed most of the liquid. The vegetables should be fork-tender but not mushy.
- Remove the chicken and shred it completely using two forks. Return the shredded chicken to the crockpot and gently stir everything together. Let it cool completely before serving.
Notes
Store in refrigerator for up to 5 days in airtight containers. Freeze portions in ice cube trays for up to 3 months. Always let cool to room temperature before serving. Avoid onions, garlic, or seasoning salt as these are toxic to dogs. Don't cook on high heat as it makes rice mushy. This recipe makes an excellent supplement or occasional meal - consult veterinarian about long-term feeding to ensure all nutritional requirements are met. Generally feed 1/4 to 1/2 cup per 10 pounds of body weight.
