Our Best Quick, Easy, and Delicious Thermal Cooker Recipes

Updated on March 7, 2026

Many recipes can be adapted to cook in a thermal cooker, these are some of our favourites. Make sure to start the cooking process off enough so that the retained heat will do the cooking while you are doing other things with your day.

Tip: Use less liquid when adapting a recipe; there is less evaporation when cooking this way than when all the cooking is done on a stovetop.

What is a thermal cooker? Read our review on thermal cookers here.

Thai Chicken Green Curry (or veg)

This is one of our all time favourites! Admittedly, enjoying a green curry with the kids when we were in Thailand was the best time ever, but this recipe cooked and enjoyed when out camping or in the caravan is fabulous too.

• 1 tbsp oil
• 500g sliced chicken breast
• 2 tbsp green curry paste
• 400 ml coconut cream
• 2 tbsp fish sauce
• 2 tsp sugar
• 1 cup of chopped pumpkin
• 1 cup of green beans fresh or frozen
• 1 cup of fresh basil leaves, chopped
• 1 bunch of fresh coriander finely chopped
• Fragrant rice to serve

Cooking time on stove: 5 minutes | Thermal cooking time: 30 mins or longer

• Stir fry the curry paste in oil over a low heat until deliciously fragrant
• Add the chicken and pumpkin, stir fry over a medium heat for a few minutes
• Add all remaining ingredients, lower the heat and bring to boil, let it simmer gently away for 5 minutes
• Transfer to the outer pot for 30 minutes at least
• Serve with the fragrant rice, feeds 4-6 people

Corned Silverside

The first time I cooked silverside in a thermal cooker was on a family trip around Tasmania some years ago. It was amazing! The trip and the silverside. As a kid we used to dread corned silverside as it was always so salty, but those days are history and this recipe is delicious.

• 1 to 1.25 kg of corned beef
• 2 bay leaves
• 1 large onion
• 3 strips of orange peel
• 4 cloves
• 2 tbsp brown sugar
• 1 cup of balsamic vinegar
• 1 tbsp of mustard
• 1/2 tbsp of peppercorns
• Water to cover

Cooking time on stove 30 minutes | Thermal cooking time: 3-4 hours minimum

• Place all the ingredients into the inner pot – so simple!
• Bring to the boil and reduce heat to simmer
• Simmer gently for 30 minutes with the lid on
• Transfer to the outer pot
• Leave to do its own thing for 4-5 hours or longer
• Feeds 6-8 people
• * We added a few chunks of carrot and small potatoes to ours, worked a treat .

Mulled Wine

Some folk may be asking ‘what is mulled wine’? It’s a winter favourite at home and especially around a campfire on a chilly night. My most memorable mulled wine (Glühwein in German) was in Prague with the kids where it could be purchased as a takeaway from street vendors throughout the city…blissful. Any mulled wine recipe can be used in a thermal cooker, use our recipe or do a search online as there are numerous variations. This is one of my favourites…

Mulled wine, also known as Glühwein, is red wine infused with a mixture of spices and fruits, simmered for a length of time and served warm. It’s a traditional European drink, very popular around holiday times and found at Christmas markets around the world.

• 2 bottles of dry red wine
• 1/2 cup golden syrup
• 1/2 cup honey
• 1/2 cup water
• 1/2 cup orange peel
• 1 cinnamon stick
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg

Cooking time on stove 5 minutes | Thermal cooking time: 2.5 hours

• Combine the red wine, golden syrup, honey, water, orange peel, cinnamon stick, allspice and the nutmeg
• Bring to the simmer for 5 minutes then transfer to the insulated outer pot for 2.5 hours or until needed.
• Remove the orange peel and cinnamon stick prior to serving if you want to.
• A thin slice of orange in the base of a glass is a delicious addition, with the mulled wine served over the top using a ladle.