Slow Cooker - Chicken & King Oysters
A delicious, fuss-free dish that’s perfect for busy weeknights — tender shredded chicken and Red Valley King Oyster mushrooms slow-cooked to perfection.
Serves: 6-8, Prep time 15min, cook time 2hrs
Ingredients:
1kg Chicken thigh fillets
200g King Oyster Mushrooms
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, minced/sliced
Oil for frying
Sauce:
⅓ cup chilli sauce (optional)
1 cup tamarind sauce
2 tbsp rice wine vinegar
½ cup water
2 tbsp honey (or to taste)
2 tsp ground turmeric
2cm fresh ginger (grated)
2 tbsp tomato paste
Instructions:
Prep the Base: Heat a pan or set your slow cooker to the sauté setting.
Add oil, then sauté the chopped carrots, celery, and garlic until slightly softened.
Prep the Mushrooms: While the base is cooking, shred the King Oyster mushrooms lengthwise using a fork to create strips (like pulled pork or chicken).
Add mushrooms to the pan or slow cooker. Sauté for 5 minutes.
Add the Chicken: Place the chicken thigh fillets evenly in the pan/slow cooker, ensuring they touch the bottom.
Cook for 2 minutes on each side to lightly sear.
Transfer to Slow Cooker (if using a pan)
Move everything into the slow cooker if you're not already using it. Set to LOW.
Make the Sauce: In a bowl, mix all sauce ingredients together.
Pour over the chicken in the slow cooker. Ensure the chicken is covered—add more soy sauce or water if needed.
Cook on low for about 2 hours, or until the chicken is tender and shreds easily with a fork.
Tip from the team: “For a vegetarian options, replace the chicken with 600g King Oyster mushrooms - Stef”