Photo: bunsinmyoven

I was in the midst of doing something (likely Facebook, but let’s pretend it was something important just for fun). I made them wait for lunch. For a whole hour.

Don’t worry. They did not starve to death. It was a close call, but they pulled through. Those four hours between lunch and breakfast did them , but I got my butt off and fed them only.

Needless to say, when the food has been cooked and the house smelled like a bizarre combination of beer (!) And cheese (!) and pretzels (!), I sent everyone off into the dining area to wait patiently while I photographed their meal.

This easy beer cheese recipe is perfect drizzled over my pulled beer chicken! This is an easy lunch or dinner recipe that’s made in the slow cooker and served on pretzel rolls.



  • 1 pound chicken breasts
  • 12 ounces beer
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup beer
  • 1/2 cup milk
  • 8 ounces freshly grated cheddar
  • 2 tablespoons chopped chives
  • Pretzel rolls homemade or store bought
  • Dijon mustard



  • Place the chicken, beer, garlic, salt, and pepper 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.