Saturday, September 24, 2016

Beer Chicken with Cheese Sauce

This sandwich is packed full of flavor and juicier than ever! Everyone knows beer and cheese pair well, so why not add them together in a way you would never normally do it! These would be great for a football party, or pretty much any party.


1 lb. chicken breasts, boneless skinless
12 oz. beer
2 garlic cloves, minced
1 tsp. salt
1 tsp. black pepper

Place the chicken, beer, garlic, salt, pepper and beer in the slow cooker and cook everything for 8 hours on low heat (or 4 on high). I use a plastic liner for easy cleanup later. Remove the chicken from the slow cooker and shred on a cutting board. Place back into the cooking liquid and stir.

Cheese Sauce:

2 Tbs. butter
2 Tbs. flour
1/2 c. beer
1/2 c. milk, 1%
8 oz. fresh grated cheddar
2 Tbs. chives, fresh chopped
Pretzel rolls

Melt the butter in a small saucepan on medium high heat. Whisk in the flour and cook for 2 minutes. Whisk in the beer and milk and continue to cook and whisk until the consistency is smooth and thick (5 minutes). Stir in the chives. Slice the pretzel buns in half and place the shredded chicken on the bottom half. Top with the cheese sauce and top bun. I like to spread a little mustard on mine also!

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