I can always tell you when it's raining all day! When I plan to grill out! Yep. Never fails. So it was another "raid in the fridge and clean the pantry" day instead! I actually don't mind those days, and am always up to a good challenge! And after moving everything from the old fridge to the new one, I made a mental note of all kinds of things I forgot I once had! Including … .Velveeta. Velveeta. I know … hahaha! I have NONE idea what it was even bought for, but I have a feeling it was something "Pinterest" never made!
So the challenge was ON to use this "mystery cheese" and make it taste good. And taste good, it did. Wow was it ever! The cheese sauce was so good you could eat it as a dip with chips if you wanted! But we had it over some pulled grilled chicken thighs, which I slowly cooked in crock pot swimming for the last two bottles of mistakenly boughten diet root beer.
6 hours later it was fake apart and easy to pull with two forks. However, I don't like my excessive strips and prefer to leave it a bit chunky so you have something to really sink your teeth into. But you can shred it as much as you want.
Choose a nice "crusty on the outside", "tender on the inside" baked goods. Just pick something robust that holds up all the juicy, grilled chicken and creamy, cheesy sauce. You don’t want to end up with a wet bottom bowl and have a foggy mess. Soggy bottoms are never fun! You can also do these on hoagie rolls. Or try mini-rollers for the sliders! Whatever you choose, just make sure they are cordial enough.
I also added a nice bed with coarsely shredded lettuce to place the chicken on, and it worked really well, adding a nice, cool crunch. If you're a coleslaw fan, you can pile it upstairs and skip the cheese sauce completely if you like.
This is just the recipe for the coming weekend where you can try if you need something weatherproof, simple, but so delicious that you can safely serve it to the company, or just want to pamper your family with some fun summer sandwiches! And the cheese sauce can be set to heat and made with all milk or some apple or white grape juice for kiddos!
So hope you will try this soon! They really are surprising well! Have a wonderful Friday everyone! And don't let the weather stop you from having a fun weekend!
Slowly cooked pulsed haircut of chickens with BACON, JALAPEÑO & RED BEER CHEESE Sauce
Makes 5-6 hearty sandwiches
3 – 3 1/2 lbs. boneless skinless chicken thighs, fat trimmed (my pkg. weighs 3.2 kg)
2 (12 oz.) Bottles of root beer
1 cup of Sweet Baby Ray's Barbecue Sauce or your favorite, more if desired / needed
1 stick of melted butter or some EVOO
2 tsp. minced garlic
5-6 large bakeries
3 cups shredded or coarsely chopped salad
For cheese sauce:
2 Tbl. real butter
1/3 cup small cube of red onion
2 slices of crispy cooked bacon, cut into small pieces
1 Tbl. chopped pickled jalapeños, or use fresh if you have them
1/2 tsp. minced garlic
1/4 rounded tsp. mustard
1/8 tsp. cayenne
12 oz. Velveeta, cut into small cubes
2 Tbl. beer, can submerge apple juice or white grape juice or use all milk
1 Tbl. milk
Place chicken thighs in a large round or oval clay jar, pour root beer for more than cover, turn on high and cover with lid. Cook for 15 minutes to get started. Turn down to low, and continue cooking until it collapses, approx. 5 1/2 – 6 hours. Remove the chicken with a slotted spoon on a baking sheet, pour root beer from the clay crab and clean the pan slightly. Shredded chicken with 2 forks, as much as you would like in small chunks for finely shredded. Your preference. Add chicken meat back to clean crock, stir in enough barbecue sauce to fit well, turn back to low and heat well, stirring a few times, for about 20-30 minutes.
While the chicken is done, chop lettuce and set it aside. Stir in 2 tsp. garlic in melted butter or olive oil and brush the inside of divided rolls. Lightly toast, buttered side up, in broiler on a baking sheet. Set aside. (* Be careful not to burn rolls or garlic!)
How to make sauce: Melt butter in such medium saucepan and saute quickly onions just until crisp. (* If using fresh jalapeños, saute them too.) Stir in the rest of the ingredients and stir until the cheese is melted and the sauce is thick but creamy.
Raise lettuce, then chicken, on scones; top with small slices of cheese sauce. Place the top buns on, take some napkins, and dig in!