17 Easy Homemade Crockpot Dog Food Recipes Your Dog Will Beg For!

Zack Keithy, our author, is a certified veterinarian technician (UC Blue Ash) for over 6 years (contact him here). The articles written here are based on his expertise and experience, combined with a review by our expert vet reviewers including Dr M. Tarantino. Learn more about us here.

Want a simple and nutritious way to make meals for your dog?

I have compiled a bunch of homemade crockpot dog food recipes that are gonna be super useful for busy dog parents who really want to provide healthy and balanced meals without the hassle.

Each of them is packed with lean protein, wholesome vegetables, and hearty grains, and these easy crockpot dog food recipes takes the guesswork out of feeding your dog.

Just set it, forget it, and enjoy knowing you’re giving your pup a delicious meal made with love.

Homemade Dog Food Serving Size Guideline

Each recipe yields about 6 to 8 cups of finished food.

This is based on the total volume of ingredients (meat, grains, vegetables, and water/broth) and how much they expand during cooking.

If you want a precise yield, after cooking, let the food cool and measure it out by cup before storing. This will help you portion accurately for your dog’s needs.

Here’s a general guideline for homemade dog food serving sizes based on weight:

• Small dogs (10–20 lbs): ½ to 1 cup per day
• Medium dogs (21–40 lbs): 1 to 2 cups per day
• Large dogs (41–70 lbs): 2 to 3 cups per day
• Extra-large dogs (71+ lbs): 3 to 4 cups per day

However, do not treat this as a prescription or as gospel.

The bottom line is that you know your dog best, and a consult with your vet will be the right thing to do.

List of Homemade Dog Food Recipes Using Crockpot

1. Chicken and Veggie Delight

Ingredients:

• 2 chicken breasts
• 1 cup brown rice
• 1 cup diced carrots
• 1 cup chopped green beans
• 1/2 cup peas
• 4 cups water or low-sodium chicken broth

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the brown rice, followed by the carrots, green beans, and peas.
3. Pour in the water or chicken broth, ensuring all ingredients are covered.
4. Cover the crockpot and cook on low for 6-8 hours.
5. Once cooked, shred the chicken with a fork and stir the mixture to combine evenly.
6. Allow to cool completely before serving or storing in portions.

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2. Beef and Sweet Potato Stew

Ingredients:

• 1 pound ground beef
• 2 cups diced sweet potatoes
• 1/2 cup diced green beans
• 1/4 cup rolled oats
• 4 cups water

Instructions:

1. Brown the ground beef in a skillet before adding it to the crockpot.
2. Add the diced sweet potatoes, green beans, and rolled oats to the crockpot.
3. Pour in the water, ensuring the ingredients are submerged.
4. Stir the mixture gently to combine.
5. Cook on low for 6 hours. Stir occasionally if possible.
6. Let cool before serving, and portion into containers if storing.

I’ve got a more in depth recipe for it here.

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3. Turkey and Quinoa Mix

Ingredients:

• 1 pound ground turkey
• 1 cup cooked quinoa
• 1 cup diced zucchini
• 1 cup diced carrots
• 4 cups water

Instructions:

1. Brown the ground turkey in a skillet to remove excess fat.
2. Add the cooked turkey to the crockpot along with cooked quinoa, zucchini, and carrots.
3. Pour in the water to cover the ingredients.
4. Stir everything together and cook on low for 5-6 hours.
5. Once cooked, mash larger chunks of veggies if necessary.
6. Cool completely before serving or freezing.

Check out the full recipe here.

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4. Salmon and Spinach Medley

Ingredients:

• 1 pound fresh salmon (bones removed)
• 1 cup brown rice
• 1/2 cup chopped spinach
• 1/2 cup chopped carrots
• 3 cups water

Instructions:

1. Place the salmon at the bottom of the crockpot.
2. Add the brown rice, carrots, and water.
3. Cook on low for 4-6 hours.
4. In the last hour, add the spinach and stir to incorporate.
5. Shred the salmon into small pieces to ensure no bones remain.
6. Let cool before serving or portioning for storage.

I’ve got a more in depth recipe here.

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5. Chicken and Apple Rice

Ingredients:

• 2 chicken thighs
• 1 cup diced apples (no seeds)
• 1 cup brown rice
• 1/2 cup chopped green beans
• 4 cups water

Instructions:

1. Place chicken thighs at the base of the crockpot.
2. Add diced apples, brown rice, and green beans.
3. Pour in water, ensuring all ingredients are submerged.
4. Cook on low for 6 hours.
5. Remove chicken thighs and discard any bones. Shred the meat and mix it back in.
6. Cool completely before serving.

Read the full recipe guide here.

6. Lamb and Lentil Feast

Ingredients:

• 1 pound ground lamb
• 1/2 cup lentils
• 1/2 cup diced carrots
• 1/4 cup chopped celery
• 3 cups water

Instructions:

1. Brown the lamb in a skillet and drain any excess fat.
2. Place the lamb, lentils, carrots, and celery into the crockpot.
3. Add water and mix gently to combine.
4. Cook on low for 6-8 hours, stirring occasionally if possible.
5. Cool before serving or portioning for storage.

7. Pork and Pumpkin Mash

Ingredients:

• 1 pound ground pork
• 1 cup pureed pumpkin (unsweetened)
• 1/2 cup rolled oats
• 1/2 cup chopped green beans
• 4 cups water

Instructions:

1. Brown the ground pork in a skillet and drain any excess fat.
2. Add the pork, pureed pumpkin, rolled oats, and green beans to the crockpot.
3. Pour in water and stir to combine.
4. Cook on low for 5-6 hours, stirring occasionally if needed.
5. Let the mixture cool, then portion into serving sizes.

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8. Vegetarian Veggie Stew

Ingredients:

• 1 cup cooked lentils
• 1/2 cup chopped zucchini
• 1/2 cup diced carrots
• 1/2 cup peas
• 4 cups water or vegetable broth

Instructions:

1. Add the lentils, zucchini, carrots, and peas to the crockpot.
2. Pour in water or vegetable broth, ensuring all ingredients are covered.
3. Stir gently and cook on low for 6 hours.
4. Once cooked, mash the larger pieces for a smoother texture if needed.
5. Cool completely before serving.

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9. Duck and Rice Casserole

Ingredients:

• 1 pound ground duck
• 1 cup brown rice
• 1/2 cup diced green beans
• 1/2 cup diced sweet potatoes
• 4 cups water

Instructions:

1. Place the ground duck in the crockpot.
2. Add the rice, green beans, and sweet potatoes on top.
3. Pour in water and stir to combine.
4. Cook on low for 5-6 hours, stirring halfway through if possible.
5. Let cool completely before serving or storing.

Full in depth recipe here.

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10. Beef and Barley Mix

Ingredients:

• 1 pound ground beef
• 1/2 cup barley
• 1/2 cup diced carrots
• 1/2 cup chopped spinach
• 4 cups water

Instructions:

1. Brown the ground beef in a skillet and drain any excess fat.
2. Add the beef, barley, carrots, and spinach to the crockpot.
3. Pour in water and stir to combine.
4. Cook on low for 6-8 hours, stirring occasionally.
5. Cool completely, then portion into servings.

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11. Turkey and Cranberry Feast

Ingredients:

• 1 pound ground turkey
• 1 cup diced butternut squash
• 1/4 cup unsweetened cranberries
• 1/2 cup rolled oats
• 4 cups water

Instructions:

1. Brown the turkey in a skillet, breaking it into small pieces, then add it to the crockpot.
2. Add the butternut squash, cranberries, and rolled oats.
3. Pour in the water and stir gently to mix.
4. Cook on low for 5-6 hours, stirring occasionally.
5. Allow to cool before serving or freezing portions.

Check out a more in depth article on this recipe here.

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12. Chicken Liver and Veggie Blend

Ingredients:

• 1 cup chicken liver
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup brown rice
• 3 cups water

Instructions:

1. Rinse the chicken liver thoroughly and place it in the crockpot.
2. Add the carrots, peas, and brown rice.
3. Pour in water and stir to combine.
4. Cook on low for 4-5 hours, stirring occasionally.
5. Cool completely before serving. Mash larger pieces if needed.

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13. Fish and Sweet Potato Chowder

Ingredients:

• 1 pound cod (bones removed)
• 1 cup diced sweet potatoes
• 1/2 cup peas
• 1/4 cup quinoa
• 4 cups water

Instructions:

1. Place the cod at the bottom of the crockpot.
2. Add the sweet potatoes, peas, and quinoa.
3. Pour in the water, ensuring all ingredients are covered.
4. Cook on low for 5-6 hours.
5. Shred the cod into small pieces to ensure no bones are present.
6. Allow to cool before serving.

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14. Venison and Carrot Stew

Ingredients:

• 1 pound ground venison
• 1/2 cup diced carrots
• 1/4 cup rolled oats
• 1/4 cup peas
• 4 cups water

Instructions:

1. Brown the venison in a skillet, breaking it into small pieces, then transfer to the crockpot.
2. Add the carrots, rolled oats, and peas.
3. Pour in water and mix to combine.
4. Cook on low for 6-8 hours, stirring occasionally if possible.
5. Cool completely before serving or storing.

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15. Puppy’s Chicken and Rice

Ingredients:

• 2 chicken thighs
• 1/2 cup brown rice
• 1/2 cup diced zucchini
• 1/2 cup peas
• 4 cups water

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add the brown rice, zucchini, and peas on top.
3. Pour in the water to cover the ingredients.
4. Cook on low for 5-6 hours.
5. Remove chicken bones and shred the meat. Stir the mixture thoroughly.
6. Cool before serving.

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16. Beef and Broccoli Bowl

Ingredients:

• 1 pound ground beef
• 1/2 cup diced broccoli
• 1/2 cup diced carrots
• 1/4 cup barley
• 4 cups water

Instructions:

1. Brown the ground beef in a skillet and drain excess fat.
2. Add the beef, broccoli, carrots, and barley to the crockpot.
3. Pour in the water and stir to combine.
4. Cook on low for 6 hours, stirring halfway through if needed.
5. Cool completely before serving or storing.

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17. Chicken and Blueberry Blend

Ingredients:

• 1 pound ground chicken
• 1/2 cup rolled oats
• 1/4 cup fresh blueberries
• 1/2 cup chopped spinach
• 3 cups water

Instructions:

1. Brown the ground chicken in a skillet, then add it to the crockpot.
2. Add the rolled oats, blueberries, and spinach.
3. Pour in water and stir everything together.
4. Cook on low for 5 hours, stirring occasionally.
5. Allow to cool before serving or portioning into containers.

Read the in depth recipe here.