Ingredients
Equipment
Method
Prep
- Chill a silicone ice cube tray or small molds in the freezer for easier release. Finely shred or chop cooked chicken into small, bite-size pieces; reserve about 2 tablespoons for garnish.
- Gather ingredients and measure optional add-ins if you plan to use them.
Mix & Fill
- In a medium mixing bowl or blender, combine cooked shredded chicken, pumpkin puree, and plain yogurt. Blend or stir until the mixture is smooth enough to pour; add up to 2 tablespoons of water if too thick for your molds.
- If using optional add-ins, fold in peanut butter, chopped blueberries, or chia seeds by hand so they remain distributed without over-smoothing the mixture.
- Spoon or pour the mixture into each mold cavity, leaving a little space at the top. Press a few reserved chicken shreds into the center of each cavity and add a tiny dollop of extra yogurt on top if desired.
Freeze & Serve
- Place the filled molds on a flat tray and transfer to the freezer. Freeze for at least 3 hours (180 minutes) or until completely solid.
- To unmold, run the bottom of the silicone tray under cool (not hot) water for a few seconds and gently pop treats out. Serve one or two small treats depending on your dog’s size and dietary needs.
- Store leftover frozen treats in an airtight container or sealed freezer bag for up to 2-3 months. Thaw slightly for a minute or two before serving to smaller dogs as needed.
