Easy One Pot Recipes You Can Make While Camping

One Pot Meals That You Can Make While On The Road

Although most RVs come with kitchens, your space is somewhat limited. It’s not easy to whip up feasts as you battle for workspace. That’s where one-pot recipes come to the rescue!

These recipes are fantastic for campers because they’re easy to make and easy to clean up. Let’s be honest, who feels like doing the dishes after a full meal? With one pot recipes, you can make it, eat it, and leave the dish to soak overnight.

It might feel like you’re cheating if you make a meal in a single dish, but on the contrary, you can make just about anything you can imagine with this format. Breakfast, lunch, dinner, and dessert are all on the menu. You can cut back on your workload and cleanup time with the recipes below. Check it out!

Breakfast skillet

Skillets and scrambles are classic campground breakfasts. With a hearty mix of eggs, meat, and veggies, they will help you start your day on the right foot. This recipe is highly customizable, so feel free to add or remove ingredients to better suit your tastes.


  • 3 large potatoes
  • 1 medium onion
  • 1 bell pepper
  • 1 package of ground sausage
  • 4 eggs
  • Shredded cheese
  • Salt, pepper, and other spices to taste

Begin by dicing the vegetables into bite-sized chunks. Cook them in a skillet with oil or butter until they’re slightly tender. Add the sausage and brown it. Crack the eggs into the pan and stir vigorously to scramble everything together. Top with shredded cheese and any seasonings you prefer.

French toast bake

If you’re looking for a sweet breakfast instead, try French toast bites. You can also make traditional French toast, but this one pot recipe minimizes the number of dishes you’ll need to do. You can also cook it all at once instead of spending time on each slice of bread.


  • 5 cups of 1-inch bread cubes
  • 4 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons sugar
  • 2 teaspoons pumpkin spice
  • 1/4 teaspoon salt

Spray your cooking pot, then add all the ingredients except the bread cubes. Beat them together until they’re well incorporated, then add the bread cubes. Toss the mixture together until everything is completely coated.

Let everything soak for at least 10 minutes, then bake at 350 degrees for 40-50 minutes. Top with syrup, powdered sugar, or fresh fruit!

Campfire nachos

Moving away from breakfast, let’s talk about snacks! Campfire nachos work well as snacks or even full meals. They’re also pretty easy to throw together, and they work well for large gatherings. However, if you want to add meat to your nachos, you may need to do a bit of prep work.


  • 1 bag of tortilla chips
  • 1 large tomato
  • 1/2 onion
  • 2 jalapenos
  • 1 cup shredded chicken or ground beef
  • 2 cups shredded cheese

Dice the tomato, onion, and jalapeno. Lay down one third of the bag of tortilla chips into a cast iron skillet and top with a layer of cheese, meat, and vegetables. Repeat the process two more times and add a generous serving of cheese to the topmost layer.

Cook over the campfire until the cheese is gooey and the chips begin to turn brown. Serve with salsa, beans, and sour cream!

Chicken tortellini

You might not consider pasta to be a campground staple, but there are plenty of one pot recipes that use delicious Italian cuisine. This tortellini bake recipe is simple, filling, and so tasty!


  • 2 cups cooked, shredded chicken (rotisserie or canned)
  • 1 package cheese tortellini (fresh or frozen)
  • 1 cup chicken stock
  • 16 oz. alfredo sauce
  • 8 oz. pesto
  • 1 cup cherry tomatoes
  • 1/2 cup parmesan cheese
  • 1 cup mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Dash of salt and pepper

Begin by defrosting the tortellini in the microwave or in a bowl of water. Once it has thawed, combine the chicken, tortellini, chicken stock, Alfredo sauce, pesto, and spices in a 350-degree Dutch oven.

Cook for 45 minutes, rotating the pot every 15 minutes. Once everything is simmering, remove the lid and add the cheese. Keep it over the heat until the cheese has melted. 

Chicken pot pie

Speaking of chicken, why not go for a classic comfort food with a chicken pot pie? This meal is packed with buttery, flaky, juicy goodness, and it also has a good portion of vegetables. And with pre-made biscuits as the pie crust, you don’t have to worry about dealing with finicky pastry dough.


  • 2 tablespoons butter
  • 1 medium onion
  • 1 teaspoon minced garlic
  • 1 can of corn (drained)
  • 1 package mixed vegetables (peas and carrots)
  • 1 pound cooked chicken (canned or rotisserie)
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • Dash of salt and pepper
  • 14 oz. chicken stock
  • 5 oz. evaporated milk
  • 1 (16 oz.) tube of biscuit dough

Melt the butter in your Dutch oven, then add the diced onion. Cook the onion until it’s soft and fragrant, then add the garlic, corn, vegetable mix, and chicken. Add the spices, then pour in the liquid ingredients. Simmer for about 15 minutes, stirring regularly. 

Cut the biscuit dough into quarters and spread them out in an even layer on top. Cover the pot and allow the biscuits to cook for 20 minutes (or until golden brown).

Shrimp and rice

Cilantro lime shrimp and rice is a delicious meal. It fills you right up and works great in tacos or as its own dish. You get a hearty combination of carbs and protein, plus the cilantro and lime make everything taste fresh. You may be nervous to cook rice over a campfire, but it’s easier than you might think!


  • 1 pound peeled, raw shrimp
  • 1 tablespoon minced garlic
  • 2 cups vegetable broth
  • 1 cup rice
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice
  • 1 can of black beans (drained)
  • 1/2 cup fresh cilantro

Begin by cooking the shrimp. Coat your pan in cooking oil, then add the shrimp and garlic. Sprinkle the shrimp with salt and red pepper flakes if you want, then cook everything for 3-4 minutes. Once it’s pink and fragrant, remove the shrimp and set it aside.

In the same pan, add the vegetable broth, uncooked rice, and salt. Bring to a boil, then reduce the heat, cover the pot, and simmer everything for 15 minutes. Fluff the rice with a fork, then stir in the lime juice, beans, and cilantro. Put the shrimp back into the pot and top with extra lime juice (if desired).

S’mores brownies

There are tons of delicious one pot recipes for dessert, but s’mores brownies are always a campground favorite. Somehow, they’re gooey, crunchy, and chocolatey all at once! What more could you want? 


  • 1 box brownie mix (+ relevant add-ins)
  • 6 full graham crackers
  • 2 cups mini marshmallows
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts (optional)

Begin by coating your Dutch oven with cooking spray or melted butter. Mix the brownie batter in a separate bowl, then pour it into the preheated pot. Stir in chocolate chips and nuts (if you’re using them). Cover the pot and cook for 15 minutes. You want it to be a bit gooey, so don’t worry if it’s not fully cooked.

Remove the lid and crumble the graham crackers over the top. Sprinkle the marshmallows as well, then replace the lid. Cook for an additional 15 minutes and serve! This dessert is perfect with a side of vanilla ice cream. 

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