Ingredients
Equipment
Method
Preparation
- Trim any excess fat from the chicken and cut into 1-inch pieces; rinse and drain the lentils and rice. Chop carrots and parsley; thaw the peas if frozen.
- Measure the broth and combine the olive oil and turmeric in a small bowl so the turmeric disperses evenly.
Slow-Cook
- Place chicken pieces in the slow cooker, then add the rinsed lentils, brown rice, chopped carrots, and peas. Pour the broth over the top and stir gently to combine so ingredients are submerged.
- Cover and cook on Low for about 5 hours (300 minutes), or until chicken is fully cooked, lentils are soft, and rice is tender. Check at 4 hours and add up to 1/2 cup extra water if the mixture looks dry.
Finish & Serve
- Use two forks to shred the chicken into bite-sized pieces and stir thoroughly so chicken, lentils, rice and vegetables are evenly distributed. Stir in the canned pumpkin, olive oil and chopped parsley.
- Allow the mixture to cool to lukewarm (no hotter than body temperature) before serving. Portion according to your dog’s size (see Notes). Refrigerate leftovers within two hours or freeze in single-serving portions for later use.
Notes
Serving Size
Ingredients Used
Prep Time
Cook Time
Storage
