Tuesday, May 26, 2015

Beer Cheese Chicken Pretzel Sliders

Here in Texas it has been raining... for a few months...  I feel like we might never see the sun again.  Anyway since it was Memorial Day I needed some type of bbq dish.  I made these sliders added some potato salad and corn on the cob and we were good to go. 

This was a really great and easy meal, everyone liked it except my pickiest eater.  I think next time I would add some house seasoning to the cheese sauce just to give it a little something extra. 

1 pound chicken breasts
12 ounces beer
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper

For the cheese sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup beer
1/2 cup milk
8 ounces freshly grated cheddar
2 tablespoons chopped chives (Didn't use)

For serving:
pretzel rolls (homemade or store bought)
dijon mustard
Place the chicken, beer, garlic, salt, and beer in the slow cooker and cook on low heat for 8 hours or high heat for 4 hours.
When done, shred the chicken with two forks.
Meat should shred easily.
To prepare the cheese sauce, melt the butter in a medium sauce pan over medium heat.
Whisk in the flour and cook for 2 minutes.
Whisk in the beer and milk and continue cooking and whisking until the sauce is smooth and thick, about 5 minutes.
Turn heat to low and add the cheese, a small handful at a time, stirring until melted before adding the next handful.
Stir in the chives.
To serve, warm the pretzel buns in the oven.
Split and spread one side with mustard.
Top with the chicken and cheese mixture.
Raegan Mirick's photo.
Raegan Mirick's photo.

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