Slow Cooked BBQ Chicken of the Woods
This Slow Cooked BBQ Chicken of the Woods is the ultimate plant-based comfort food. Tender wild mushrooms are slow-cooked in smoky-sweet BBQ sauce until they shred just like pulled chicken. Perfect for tacos, wraps, sandwiches, or served over rice, it’s a hearty vegan dish that makes the most of your foraged finds.
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.
Notes
Spice Levels: Adjust the chilli flakes to your preference — keep it mild for family meals, or add extra heat with a dash of hot sauce or fresh chopped chillies. Storage: Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water if the sauce has thickened. Freezing: Once cooled, portion into freezer-safe containers and freeze for up to 2 months. Defrost overnight in the fridge and reheat until piping hot before serving.