This Is Game Day Food at its Finest

This recipe has been a big hit and it has encouraged readers to send in comments over at Buns In My Oven. Here’s some of the messages from fans:


DYING over these. Is beer okay for breakfast? NEED!!


Oh my, my. This looks amazing. I need lunch now! Tender pulled chicken, oozing beer cheese, ah and that pretzel bun! I’m dead….



For the chicken:
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
For serving:
pretzel rolls (homemade or store bought)
dijon mustard





Place all the ingredients 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.


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, add 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.




Quick Tip: These are also really tasty with pulled pork!

Thanks to Buns in My Oven for this tasty slow cooker meal!


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