Slow Cooker Chex Mix
Slow Cooker Chex Mix is a great way to make this delicious snack recipe. Instead of using your oven you can use the crockpot and use the oven to make cookies instead. This Chex Mix recipe is very easy and calls for the same ingredients as if you would make it in the oven. You can omit and substitute your favorites in this recipe and make it your own! Some people like to add bagel chips or mixed nuts.
Start out by adding all the dry ingredients to your slow cooker. Add cereal, pretzels, cheerios and peanuts to slow cooker. In a small bowl, whisk together butter and salt then stir in Worcestershire sauce and garlic powder. Drizzle over the top of the cereal mixture, then toss for a minute making sure to coat everything. Cover and cook on low for 3 hours – stirring at the 1 hour, 2 hour and 2.5-hour marks, so the mixture does not burn.
Then spread the mixture out onto baking sheets in an even layer and let cool. Serve, or store in container for up to 3 weeks. **If your slow cooker does not have a tiny hole for air to escape you may need to put a paper towel under the lid to help with condensation, so the mixture does not become soggy.
After several hours, you have a wonderful Chex Mix snack. Be sure to watch your slow cooker, especially if you have hot spots so the snack does not burn. Slow Cooker Chex Mix is a great way to make this delicious snack recipe. Perfect for parties or holidays!
Slow Cooker Chex Mix
Print Recipe
Ingredients
- 9 cups Chex cereal I used equal parts corn, rice and wheat Chex
- 2 cups pretzels
- 1 cup Cheerios
- 1 cup peanuts
- 1/3 cup butter melted and hot
- 1 Tbsp seasoned salt
- 1/4 cup Worcestershire sauce
- 1 tsp garlic powder
Instructions
- Add cereal, pretzels, cherrios and peanuts to slow cooker.
- In a small bowl, whisk together butter and salt then stir in Worcestershire and garlic powder.
- Drizzle over the top of the cereal mixture, then toss for a minute making sure to coat everything.
- Cover and cook on low for 3 hours - stirring at the 1 hour, 2 hour and 2.5 hour marks, so the mixture does not burn.
- Then spread the mixture out onto baking sheets in an even layer and let cool.
- Serve, or store in container for up to 3 weeks.
- **If your slow cooker does not have a tiny hole for air to escape you may need to put a paper towel under the lid to help with condensation, so the mixture does not become soggy.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
I didn’t know you could make this in the crock pot..I will try it 🙂
This sounds way easier than the oven version. thx