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Beer Chicken & Cheese Sandwiches

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!

Prep Time 12 minutes
Cook Time 8 hours
Servings 8 Sandwiches

Ingredients

  • 1-2 lbs Chicken Breast [Frozen]
  • 12 oz Beer [we prefer Oktoberfest but any Ale will work!]
  • 2 Cloves Garlic [minced]
  • 1 tsp. Salt
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1/2 cup Beer
  • 3/4 cup Milk
  • 8-10 oz Sharp Cheddar Cheese
  • 2 tbsp. Chives [chopped]
  • Pretzel Rolls
  • Dijon Mustard [for serving]

Instructions

  1. Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.

  2. Cover and cook on low heat for 8 hours.

  3. After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].

  4. Remove some of the liquid from the slow cooker.

  5. Place shredded chicken back in slow cooker with remaining liquid

  6. In a small pan, melt the butter over medium heat.

  7. Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].

  8. Slowly whisk in beer [½ cup] and milk.

  9. Continue whisking until smooth and thickened.

  10. Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.

  11. Add salt and pepper to taste! [I also sprinkle a little garlic powder]

  12. Stir in chives.

  13. If cheese is too thick, add in a little milk for a thinner consistency.

  14. For some extra kick we add in diced fresh jalapeños!!

To Serve:

  1. Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!