Beer, Chicken and Cheese! Not much more you can ask for in this recipe! A household favorite for Saturday football games, Fall nights and those quick and easy meals that are crowd pleasers!
Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.
Cover and cook on low heat for 8 hours.
After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].
Remove some of the liquid from the slow cooker.
Place shredded chicken back in slow cooker with remaining liquid
In a small pan, melt the butter over medium heat.
Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].
Slowly whisk in beer [½ cup] and milk.
Continue whisking until smooth and thickened.
Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.
Add salt and pepper to taste! [I also sprinkle a little garlic powder]
Stir in chives.
If cheese is too thick, add in a little milk for a thinner consistency.
For some extra kick we add in diced fresh jalapeños!!
Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!