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Thermal Cooker White Chicken Chili – A Slow-Cooked Family Favorite

October 19, 2016 by Heather Clark Leave a Comment

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Before I tell you that this Chicken Chili will change your cooking life, I almost feel like we need to start having verbage at the start of these posts that’s standard, and that informs you that this recipe will seem abnormally simple. Because . . . thermal cooking, people. Thermal. Cooking! It’s all simple

No, it’s not your go-to if it’s five pm and you forgot to cook dinner. It’s a slow-cooking method, which means you need time.

But not time that you personally have to spend. And not a clock that you have to watch, stressed out that you’ll mess up the timing. You will not mess up the timing. You will remember in 2-8 hours that your dinner is cooking, and you will be hungry, and you will open your thermal cooker, and you will be ready to eat your perfectly cooked meal.

And in the case of this, and many other recipes, you will have spent approximately ten minutes in the morning throwing things in a pot, five minutes boiling said “things,” and the whole day knowing that dinner is happily cooking in your thermal cooker on your counter or in your van or in your campsite.

This particular recipe is a family favorite from FOREVER ago. Kate first cooked it for me the week I came home from the hospital with my now-twelve-year-old daughter. All of our extended family makes this one over and over. It wins cookoffs. It wins hearts. It wins more a certain would-be president.

thermal-cooker-chicken-chili-featured

This recipe is modified from The Low-Fat Living Cookbook by Leslie L. Cooper.

Basically, once again, the chicken chili recipe instructions call for you to throw all ingredients in a pot. (with the exception of the cornstarch)

Bring the mix to a rolling boil for 3-5 minutes, or whatever your personal thermal cooker recommends. Then remove some broth, and mix with cornstarch, then return to pot, and boil for one minute to thicken.

Put the lid on, seal the unit, and cook for 3-8 hours. Then serve your hot and delicious chicken chili with shredded cheese, sour cream, and chips or tortilla strips. This meal is healthy and oh-so-flavorful. Enjoy!

Nutrition

Calories

208 cal

Fat

10 g

Carbs

31 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Thermal Cooker White Chicken Chili – A Slow-Cooked Family Favorite
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Ingredients

  • 2 T olive oil
  • 2 lb boneless, skinless chicken breasts, bite-sized
  • 1 large onion, finely chopped
  • 20 tomatillos, husked, washed, finely chopped
  • 2 small or 1 large jalapeno, seeded and finely chopped
  • 12 cloves minced garlic
  • 4 tsp chili powder
  • 2 tsp oregano
  • 2 tsp sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken or veggie broth
  • 4 cans drained pinto or black beans, or a mix.
  • 1 can corn kernels
  • 1 finely chopped bunch fresh cilantro
  • 2 T lime juice
  • 1/2 tsp ground black pepper
  • 2 T cornstarch

Instructions

Put all ingredients except cornstarch into large pot of thermal cooker and bring to a rolling boil for 3 minutes. Remove about 1/2 C of broth, mix together with cornstarch, and return to pot, boiling for 1 minute to thicken. Remove pot from heat, put on the lid, and seal it into the thermal cooker. Leave for 3-8 hours. Serve hot with tortilla chips or strips, shredded cheese, and sour cream.

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http://thermalcookerrecipes.com/thermal-cooker-white-chicken-chili/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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Hamburger Soup

October 14, 2016 by Kate Thompson Leave a Comment

hamburger soup slider

I got this recipe from my friend Stephanie who made it when I was on bedrest recovering from surgery last summer. I was down and out and this soup was so delicious and nourishing.

So, as I woke up to frost this morning in Western Washington, I knew it was time to share my thermal cooker version of this recipe. Obviously you can just make this on the stove, but why would you, when you can cook it in the afternoon and have dinner waiting for you in the evening?

The only complaint I got from my family about this was, “It’s too hot!” The thermal cooker is so energy efficient.

hamburger-soup3

Basically, you brown the meat with the celery, onions, and garlic. Drain the grease. Then add the other ingredients.

As always, bring everything to a boil for 3-5 minutes and then slap it in the thermal cooker and seal it.

Nutrition

Calories

281 cal

Fat

9 g

Carbs

42 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Hamburger Soup
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Ingredients

  • 2 lbs. ground beef or turkey
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 celery stalks, chopped
  • 3 cloves minced garlic
  • 2 bell peppers, various colors, seeded and diced
  • 1 14oz can diced tomatoes
  • 4-6 Cups beef broth, enough to cover other ingredients
  • 4 large carrots, peeled and sliced
  • 5 red potatoes, cut in chunks
  • 1 Cup frozen or canned corn
  • 1 8oz can tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp parsley
  • 1 tsp oregano
  • pinch of cayenne pepper

Instructions

Brown meat in a non-stick pan.

Set aside.

In large thermal cooker pot, sauté onion, celery, and garlic in olive oil.

When vegetables are translucent, add all other ingredients, including meat.

Bring soup to a boil for 3-5 minutes.

Place large pot in thermal cooker, lid and seal.

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Copyright ThermalCookerRecipes.com

hamburger soup

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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Thermal Cooker Split Pea Soup—Hearty, Healthy Comfort Food in Ten Minutes Prep Time

October 10, 2016 by Heather Clark 1 Comment

thermal-cooker-split-pea-soup-slider

Seriously. It’ll take me longer to put up this post than it will take you to make dinner with this recipe. And when you read how not long this post is, you’ll know that’s saying something. And it’s healthy, hearty, delicious, and vegetarian. Unless you add chopped up ham (which I highly recommend you do.)

Add the ingredients to the large inner pot of your thermal cooker.

Stir, and bring to a three minute rolling boil.

Put the pot inside the thermal cooker, and put the lid on. Seal the unit.

Allow to cook for 3-8 hours, and then give your piping hot, perfect soup a stir with a whisk if you’d like it chunkier, or with a wand blender for a few seconds if thick and smooth is your favorite.

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Serve with hot, crusty bread, and everyone will know you for the domestic goddess you are. (Or whip this baby out at a pot luck or picnic with a couple of loaves of French bread you bought on the way. Still goddess-level powers.)

Enjoy this one. I can taste it already. Mmmmmm.

Nutrition

Calories

721 cal

Fat

3 g

Carbs

130 g

Protein

49 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Thermal Cooker Split Pea Soup—Hearty, Healthy Comfort Food in Ten Minutes Prep Time
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Ingredients

  • 9 Cups broth (vegetable or chicken or stock from ham hock)
  • 3 Cups dried green split peas (rinse well first)
  • 1 large chopped onion
  • 2 C chopped carrots
  • 4 chopped celery stalks
  • 1/2 Tbsp minced garlic
  • 1 tsp dried basil
  • 1/2 tsp dried cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 C small chopped new red potatoes with skins on

Instructions

Bring all ingredients to a 3 minute rolling boil in your inner pot. Place pot inside of thermal cooker, put on lid, seal unit. Cook for 3-8 hours, and when ready to serve, whisk soup to mix in split peas, or run a wand blender for a couple of bursts for a more uniform texture.

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http://thermalcookerrecipes.com/thermal-cooker-split-pea-soup-hearty-healthy-comfort-food-ten-minutes-prep-time/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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Thermal Cooker Tomato Chicken Curry

September 19, 2016 by Heather Clark Leave a Comment

Thermal Cooker Curry - Slider

This recipe is a family favorite. I invented it a couple of years ago, and we have loved it in the pressure cooker and the slow cooker. It is a perfect recipe to transition over to the thermal cooker. You can click here to purchase your thermal cooker. And of course, thermal cooker curry is the perfect meal to take along on a potluck or soccer night. It’s warm and delicious, and can stay piping hot with its perfectly cooked rice, all in one pot. It definitely takes one-pot-cooking to a whole new level.

And as far as instructions? Well this one is really complicated—for a thermal cooker recipe. It involves exactly five simple steps.

  1. Cut the chicken into bite-sized pieces, dump all ingredients into the large nesting pot, except the tomato paste.
  2. Bring the whole pot to a rolling boil for 3 minutes (or however long your pot’s manufacturer’s instructions instruct) stirring frequently.
  3. Add in tomato paste, and bring back to boil for 1 minute, stirring constantly.
  4. Cook your rice in smaller nesting pot at same time.
  5. Put both pots into your thermal cooker, put the lid on, and seal. Leave for 3-8 hours, and then open for perfect dinner!

Nutrition

Calories

109 cal

Fat

7 g

Carbs

11 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Thermal Cooker Tomato Chicken Curry
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Ingredients

  • 2.5 - 3 lb boneless, skinless chicken breasts, thawed and cut into bite-sized pieces
  • 1 14 oz can diced tomatoes
  • 1 C chopped onions
  • 2 T olive oil
  • 1/2 T finely shredded ginger
  • 1/2 T minced garlic
  • 1 tsp salt
  • 1 T Mae Ploy Yellow Curry Paste
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 T lemon juice
  • 1/4 tsp red pepper (optional)
  • 1/8 tsp cloves
  • 1/2 tsp cinnamon
  • 2-3 C water (just enough to cover mixture with liquid)
  • 1 can tomato paste

Instructions

Mix all ingredients, except for the tomato paste in large pot.

Bring to a rolling boil for 3 minutes, stirring frequently.

Add tomato paste, mix well, and return to rolling boil for 1 minute, stirring constantly.

Prepare rice at same time as boiling mixture. Put both pots directly into the thermal cooker, put on lid, seal, and open 3-8 hours later. (Always consult the manufacturer directions for your brand of thermal cooker for actual cooking times to ensure food is kept at a food safe temperature.

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http://thermalcookerrecipes.com/thermal-cooker-tomato-chicken-curry/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!Thermal Cooker Curry - Pinterest

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