Chicken & Sweet Potato Senior Supper

Chicken & Sweet Potato Senior Supper

This gentle, homemade dog food recipe is designed to offer comfort and sustained energy for your senior dog, supporting their well-being during their golden years. It's suitable for all adult dogs, with a particular focus on seniors who may benefit from easily digestible and nutrient-dense meals.

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Prep Time 20

Cook Time 20

Course: Main Course

Cuisine: Homemade Dog Food

Ingredients Equipment Method Notes

Ingredients

2 lbs Boneless, Skinless Chicken Thighs Cooked and shredded
2 cups Cooked Sweet Potato, Mashed Peeled and mashed
1 cup Cooked Quinoa Cooked according to package directions
1/2 cup Cooked Carrots, Finely Chopped Steamed or boiled until soft
1/4 cup Cooked Peas Steamed or boiled
2 Tablespoons Fish Oil Unflavored
1 Tablespoon Flaxseed Meal Ground

Equipment

Pot
Two forks
Bowl
Potato Masher (optional)

Method

In a pot, boil or steam the boneless, skinless chicken thighs until fully cooked through, about 15-20 minutes. The chicken should be opaque and no longer pink inside.
2 lbs Boneless, Skinless Chicken Thighs
Once cooked, remove the chicken from the water and allow it to cool slightly. Using two forks, shred the chicken into small, manageable pieces.
Cook the sweet potato, quinoa, carrots, and peas according to their respective package directions or by steaming/boiling until soft and tender.
2 cups Cooked Sweet Potato, Mashed, 1 cup Cooked Quinoa, 1/2 cup Cooked Carrots, Finely Chopped, 1/4 cup Cooked Peas
Once the sweet potato is cooked and cooled slightly, mash it thoroughly with a fork or potato masher until smooth.
2 cups Cooked Sweet Potato, Mashed
Finely chop the cooked carrots and lightly mash the cooked peas to ensure easy consumption for your senior dog.
1/2 cup Cooked Carrots, Finely Chopped, 1/4 cup Cooked Peas
In a large bowl, combine the shredded chicken, mashed sweet potato, cooked quinoa, chopped carrots, and mashed peas.
2 lbs Boneless, Skinless Chicken Thighs, 2 cups Cooked Sweet Potato, Mashed, 1 cup Cooked Quinoa, 1/2 cup Cooked Carrots, Finely Chopped, 1/4 cup Cooked Peas
Drizzle the fish oil and sprinkle the flaxseed meal over the combined ingredients.
2 Tablespoons Fish Oil, 1 Tablespoon Flaxseed Meal
Gently mix all ingredients together until well combined, ensuring the oils and flaxseed meal are evenly distributed.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Freeze individual portions for longer storage. Reheat gently until warmed through, avoiding overheating.