Chicken Casserole

7 pounds of boneless chicken (approx 14 breasts or 21 thighs)

1 pack (approx 1 pound) chicken gizzards and hearts

1 pound frozen carrots (unsalted)

1 pound frozen green beans (unsalted)

1 pint blueberries

1 sweet potatoes grated or sliced

14 fish oil gel caps

4 cups water

4 eggs

4 egg shells

1 bunch kale

1 can organic pumpkin

Layer chicken, carrots, green beans, sweet potatoes, and blueberries in large 2 gallon slow cooker.  Whisk egg in water, and pour egg water mixture over chicken and veggie mix in slow cooker.  Cover and cook on medium or high heat for 6 to 8 hours.  Clean egg shells thoroughly , grind in an espresso grinder and set aside.  Shred kale and set aside.  Once chicken mix is cooked shred chicken and transfer mixture to a large storage container, stir in kale, egg shells, and pumpkin.  Cool, and store in fridge.  Makes enough for  approx 14 servings for a large dog.  Serve each meal with one fish oil capsule.