Slow Cooked BBQ Chicken of the Woods
Smoky and savoury, this slow cooked BBQ Chicken of the Woods is a melt-in-the-mouth way to enjoy your fresh foraged mushrooms.
Smokey and savoury, this slow cooked BBQ Chicken of the Woods recipe will transform your latest haul of foraged mushrooms into a “melt in the mouth” dish that is begging to be loaded into tacos or a burrito.
The Magic of Slow Cooked Chicken of the Woods
Chicken of the Woods is one of my favourite mushrooms to find in the forest The vibrant orange colour is incredible, and you can often spot them from a long way off, bright against the trees. Best of all, they usually grow in huge clusters — sometimes several kilos on a single tree.
Chicken of the Woods are at their very best when picked young, as this is when they are most tender. The older they get, the woodier they become. I find huge clusters of them, but often my timing is off by a day of two and although still edible, they are no longer soft enough to simply fry up with a bit of garlic and butter. This means I need to be creative to get the most out of them.
Chicken of the Woods aren’t named for their flavour, but for their texture. When cooked, the firm, fibrous flesh pulls apart in strands, much like chicken breast. Pop them into a slow cooker for a few hours on low heat, and even older, tougher specimens become very tender. The result is a melt-in-the-mouth mushroom that looks and feels remarkably like meat — the perfect match with BBQ sauce for taco night. It can even be pulled like pork or chicken!
If you think you have stumbled upon a Chicken of the Woods Mushroom but are not 100% certain, this page might help you with identification.
Key Ingredients Breakdown
Chicken of the Woods Mushrooms
Their firm, fibrous texture makes them perfect for slow cooking. Use the youngest specimens you can forage, as they’re softer and more tender. If yours are a little older and tougher, don’t worry — the slow cooking method will still transform them into a melt-in-the-mouth bite.
When trimming the woodier parts away, make sure you don’t throw them away! They’re full of flavour and perfect for making a mushroom stock. You can simmer them straight away, or dry the trimmings and save them up to make stock later when you’ve gathered more.
BBQ Sauce
This is what gives the dish its bold, smoky-sweet flavour. A homemade BBQ sauce will always be best, but a good-quality store-bought one works if you’re short on time.
Spices (Smoked Paprika, Cumin, Chilli Flakes)
They boost the BBQ sauce and enhance the mushroom’s natural meatiness. Adjust the chilli to your preferred heat level — smoked paprika is especially good for that authentic barbecue kick.
Step-by-Step Instructions
Note: This recipe was made in an Instant Pot using the Sauté and Slow Cook functions. I sautéed the onions directly in the pot, then switched it to SLOW (low heat) for the rest of the cooking time. If you’re using a regular slow cooker, simply sauté the onion and garlic in a pan first before transferring everything over.
- Trim the mushrooms
Clean your Chicken of the Woods mushrooms and trim away any very woody or tough parts (save these for stock if you like!). Slice the tender pieces into strips about 2 cm wide.
- Sauté the aromatics
Heat 1–2 tablespoons of oil in a pan over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic and cook for another minute, followed by the spices and cook for a further 30 seconds. - Load the slow cooker
Add the sliced mushrooms to the slow cooker along with the sautéed onion and garlic. Pour in your BBQ sauce, vinegar, water, salt, and pepper. Stir well to coat everything evenly.
- Cook low and slow
Cover and cook on LOW for 6 hours (or HIGH for 3–4). The mushrooms should become tender and soak up all the smoky-sweet flavours of the sauce. If using an Instant Pot, keep the valve closed to prevent moisture escaping. Set valve to open for the last hour so the sauce can thicken up. - Shred the mushrooms
Transfer the cooked mushrooms and sauce to a large bowl. With two forks, rake through the mushrooms. They will break into smaller chunks along the fibres. It is actually possible to pull them like pork if you have the time. You could also lightly mash them with the back of a fork for a similar effect.
If the sauce is still a little thin for your liking, you can return it to a pan and slowly reduce the liquid. There should not be much left over liquid because the mushrooms will absorb a lot during the slow cooking.
- Serve
Pile your slow cooked BBQ Chicken of the Woods into tacos, wraps, or toasted sandwiches, or spoon it over rice as the centrepiece of a hearty vegan bowl. It also makes a brilliant filling for burritos or a smoky topping for baked potatoes.
Slow Cooked BBQ Chicken of the Woods
Ingredients
- 500 g Chicken of the Woods mushrooms trimmed & sliced into 2–3 cm strips
- 1 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 250 ml BBQ sauce homemade or good-quality store-bought
- 100 ml water
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chilli flakes adjust to taste
- Salt & black pepper, to taste
Instructions
- Clean and slice Chicken of the Woods into 2 cm strips, removing woody parts (save for stock).
- Heat oil in a pan (or Instant Pot on Sauté). Cook onion 5 mins, add garlic and spices, cook for a further minute.
- Add the mushrooms, BBQ sauce, water, vinegar, smoked paprika, salt and pepper. Give it a good stir and load the mixture into the slow cooker or Instant Pot.
- Set the Slow Cooker to Low and cook 6 hours (or High for 3–4). If using an Instant Pot, keep the valve closed to prevent evaporation, opening it for the last hour so the sauce can thicken.
- Transfer the mixture to a bowl and shred the mushrooms with two forks. If the sauce is thin, pop everything into a pot and simmer for a few minutes.
