Thermal Pot Barbeque Chicken – perfect for busy camping day
While on a camping trip, we often have to drive long distances to reach our destinations within a few days, sometimes spending 5-6 hours driving each day.
To avoid relying on unhealthy fast food, we prepare meals like barbeque chicken in a thermal pot before we hit the road in the morning.
This allows us to have a hot and healthy dinner ready when we arrive at our campsite after a long day of driving.
A thermal pot is a great tool for campers who want to enjoy hot, delicious meals without spending too much time cooking.
It’s a slow-cooking pot that allows you to prepare your meal in the morning, cook for just 15 minutes, then close the pot and let it slow cook in a thermos for the rest of the day.
One of the best things about using a thermal pot is the flexibility it offers. You can stop the car at any time and enjoy your tasty meal whenever you feel hungry.
For example, we prepared a delicious slow-cooked barbeque chicken in a thermal pot during our camping trip to Alau Beach in Cape York.
We simply shortly cooked the chicken in the pot in the morning, then left it to slow cook in the thermos while we went about our day exploring the area.
When we were ready to eat, the chicken was hot and flavorful, making for a satisfying and convenient meal on the go.
Prep time: 15 minutes
Cook time: minimum 40 minutes
Equipment: Thermal Pot
Thermal Pot Barbeque Chicken
- 2 chicken breasts
- 2 tablespoons of butter
- small bottle of BBQ sauce
- 1 red onion
- 4 potatoes
- 4 pieces of bacon
- 1 small zucchini
- 1 tablespoon of oil olive
- salt & pepper
Thermal Pot Barbeque Chicken – Instructions
- Start by peeling the potatoes and cutting them into small, bite-sized chunks. Then, prepare the other vegetables by washing them thoroughly and cutting them into similarly sized pieces.
2. Heat a frying pan or skillet over medium-high heat and add a small amount of oil. Once the oil is hot, add the chicken pieces and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
5. After the chicken has browned a little, add the chopped onions and bacon to the pan and cook for another 2-3 minutes, or until the onions are translucent and the bacon is cooked to your liking.
6. After the onions have become translucent, add the zucchini pieces to the pan and continue cooking for another 2-3 minutes, or until the zucchini has softened slightly.
7. Next, add the BBQ sauce to the pan, followed by the potatoes and butter.
8. Add some water, not too much just to cover the potatoes (otherwise they will not cook). Season with salt and pepper to taste.
9. Cover the pot and let it cook on medium-low heat for 10-15 minutes to build up the temperature. Then, transfer the pot to a thermos and let it slow cook for as long as needed.
In our case, we left it for one and a half hours, and the result was delicious. We enjoyed the meal immediately after reaching the tip of Cape York!
And that’s how it looked once cooked:
The veggies turned out nicely soft, and the meat was tender and full of flavor. It was a satisfying and delicious meal that hit the spot after a long day of exploring.
Please let us know if you tried this recipe or maybe have some suggestions!
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