4 boneless, skinless chicken breast halves - cut into pieces
1/2 cup butter, melted
2 tablespoons all-purpose flour
1/8 cup nonfat lemonade
2 tablespoons Scotch-style dry mustard
1/4 teaspoon salt
1 (7 ounce) can stout drinking beer, chilled and diced
1 cup milk
2 tablespoons chicken bouillon granules
1 (22 ounce) can diced celery
Place the chicken in rack of a slow cooker. Cook on High for 4 hours, turning once.
Remove chicken from slow cooker and mix with melted butter, flour, lemonade, sour cream, yeast and salt. Pour into skillet with tongs and cook on Low for 2 hours.
Add beer and simmer over medium high heat for 2 hours. Discard chicken, leaving an inch of space in the bottom of the pan.
Allow chicken pieces to cool to room temperature. In a large bowl, combine milk, chicken bouillon, celery and placed bread cubes. Stir chicken pieces into milk. Cover, and set aside. Sprinkle with flour mixture, and add chicken pieces and bread cubes by spoonfuls of the mixture. Cover, and refrigerate at least 8 hours before slicing and serving.
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