If your dog goes crazy for a treat, wait until you give them these homemade dehydrated chicken dog treats! These simple chicken strips are made with just lean sliced breast that's been dried slowly to turn chewy and crisp. They're an absolute staple in my holiday hampers, having personally been tested by my puppies every single day!
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I love making Christmas hampers for my family and friends, usually packed with things like my Homemade Granola, Christmas Shortbread and Meringues. But a while back, I started simply making this "Chicken Crack" for my dogs and realised how easy and healthy it is, so now it's a staple addition for my friends’ and family’s puppies too!
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Why You'll Love This Recipe
- Made from just one ingredient (lean chicken breast) so you know exactly what your dog’s munching.
- Super easy to prep, then let the dehydrator (or oven) do the work.
- Perfect for gifting in sealed bags (and for bribing your friends' dogs)
- Lasts so long when stored properly, so it's perfect for making ahead.
Recipe Ingredients
- Chicken breast: Lean, easy to slice thinly and dries more evenly. Fat tends to spoil faster, so trimming is key.
How to Make the Dehydrated Chicken Dog Treats
- Step 1: Trim away any visible fat. Then slice into thin strips (around 3-5 mm thick) for even drying.
- Step 2: Lay the slices in a single layer on your dehydrator trays (or on a wire rack on a baking sheet if using the oven).
- Step 3: Set your dehydrator to about 75 °C (165 °F) and dry for at least 8 hours, or until the strips snap when bent. If using the oven: set it to the lowest possible setting (about 80 °C fan) and bake 4-5 hours, turning halfway, until dry and crisp.
- Step 4: Allow the strips to cool completely before packaging or storing.
For gifting: seal in heat-sealed bags, or use airtight containers if storing for everyday treats.
Hint: For best results slice all the strips as evenly as you can, as thickness affects drying time.
My Dogs Go Crazy For This!"
Substitutions & Variations
- Use the same method with lean turkey breast or kangaroo.
- Lightly dust some strips with turmeric or parsley before drying (dog-friendly, but always skip salt or other seasonings).
- If you own an air fryer, you can use it instead: lay the strips in the fryer basket in a single layer and dry at ~90 °C until crisp (time will vary).
- Want smaller bites for training? Cut the strips shorter after drying or slice into thinner lengths before drying.
Equipment
You’ll need:
Heat-sealed bags or airtight containers for storage/gifting.
Heat sealer if gifting
A good food dehydrator (this makes the process very hands-off and consistent).
Sharp knife and cutting board.
If using the oven: a wire rack + baking sheet.
Storage
Room temperature: if dehydrated correctly, these chicken strips can last up to 6 months. Store them in an airtight container, of heat sealed food bags for gifting.
Top Tip
Try slicing your chicken while it’s still slightly frozen - it’s so much easier to get thin, even strips
FAQ
Yes, provided you trim fat, slice thinly, ensure full dryness and store properly. Drying at around 70–75 °C ensures safety.
About 3-5 mm works well for even drying. Thicker slices will take much longer.
Yes, but stick to dog-safe herbs (like turmeric, parsley), and skip salt, onion, garlic, or any rich spices. However, my dogs love plain chicken.
If there’s still bend, it means moisture remains. Leave them in the dehydrator/oven for another hour or until they snap when bent. This will ensure they last up to 6 months.
More Recipes For Gifting
Here's what I fill my hampers with:
Homemade Dehydrated Chicken Dog Treats (aka Easy Chicken Crack)
Equipment
- A food dehydrator you could also use your oven
- Heat-sealed bags for gifting.
Ingredients
- 2-3 Chicken breast fillets
Instructions
- Trim away any visible fat from the breast fillets, then slice into thin strips (around 3-5 mm thick) for even drying.
- Lay the slices in a single layer on your dehydrator trays (or on a wire rack on a baking sheet if using the oven).
- Set your dehydrator to about 75 °C (165 °F) and dry for at least 8 hours, or until the strips snap when bent. If using the oven: set it to the lowest possible setting (about 80 °C fan) and bake 4-5 hours, turning halfway, until dry and crisp.
- Allow the strips to cool completely before packaging or storing.
- For gifting: seal in heat-sealed bags, or use airtight containers if storing for everyday treats.
Nutrition
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