Heat the Pulled Chicken according to package directions. Cover to keep warm and set aside.
Meanwhile, preheat a skillet over medium heat.
Add the oil to coat the pan. Stir in the peppers and onions. Sautee for 5 to 7 minutes until softened.
Make the Beer Cheese Sauce. Whisk the butter and flour together in a small saucepan until roux forms. Slowly whisk in the beer, stirring to make sure no clumps form. Add the cheese a little at a time, whisking to melt. Remove from heat or set to low to keep warm until ready to serve. Whisk as needed to make sure the sauce doesn’t thicken too much. If it does, add a splash of milk to thin.
Brush the slider buns with the melted butter and toast in the empty skillet.
Arrange the slides for assembly. Add the leafy greens, a scoop of the Pulled Chicken, spoon cheese sauce atop each and cover in a healthy portion of peppers and onions before topping with the remaining bun.
Serve with steak fries and devour.
You could do this with pulled pork too, or even shredded beef as well.