Beer Cheese Chicken Pretzel Sliders

By cindyandmojo

Ingredients

• For the cheese sauce:
• 1 lb chicken breasts
• 12 ounces beer
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup beer
• 2/2 cup milk
• 8 oz freshly grated cheddar
• 2 tbsp chopped chives
• For serving:
• pretzel rolls (homemade or store bought)
• dijon mustard

Details

Servings 8
Preparation time 10mins
Cooking time 490mins
Adapted from bunsinmyoven.com

Preparation

Step 1

Directions:

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.