Crockpot Chex Mix

Bold, crunchy and easy to make, this Crockpot Chex mix is a party time favorite. We love it during the holidays, on game day and, even, for summer entertaining.

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 A fun, homemade twist on the classic party food, this savory crockpot Chex mix delivers a bold, crunchy flavor. I love how easy it is to make in the slow cooker — keeping my oven free and making it the perfect addition to any party menu.

If you are looking for more party appetizers, check out our cheese ball recipe and cucumber bites. They’re both favorites!

CROCKPOT CHEX MIX INGREDIENTS

HOW TO MAKE THIS CROCKPOT CHEX MIX RECIPE

STEP ONE: In a large crockpot place the cereals, pretzels, bagel chips, bugles, and peanuts. Use two wooden spoons to gently mix together.

STEP TWO: Place the melted butter in a small bowl and add the Worcestershire sauce and spices and stir together.

STEP THREE: Pour some of the butter mixture over the cereal mixture and mix with the two spoons. Continue to pour mixture over in small amounts and mixing until all the butter mixture is gone.

STEP FOUR: With the slow cooker on low heat, cook for three hours. For the first two hours, stir every 25 to 30 minutes. The last hour, stir every 15 to 20 minutes to keep from burning.

STEP FIVE: Spread the cereal mixture in a single layer onto an ungreased large baking sheet or parchment paper to cool for 20 minutes before serving. 

HOW TO SERVE

Homemade Chex mix is a perfect treat to serve during the holiday season. It’s so easy to put this in a large bowl and serve it for holiday parties, and it might be hard to stop once you start snacking.

Add a few fun cocktails such as our pink Starburst cocktail and Jolly Rancher drink to wash it down.

MORE APPETIZER RECIPES

Sausage Appetizers

Crockpot Little Smokies

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Crockpot Swedish Meatballs

STORAGE

ON THE COUNTER: You can store the snack mix in an airtight container or Ziploc bag for up to a week at room temperature on the counter. 

IN THE FREEZER: Store this great recipe in an airtight plastic bag and place it in the freezer for up to 4 weeks.

I love making this slow cooker Chex Mix recipe year-round. It’s one of my favorite snacks over the holidays but it’s also a great savory snack in the summer when we want something crunchy and bold but don’t want to turn on the oven and heat up the house.

MORE RECIPES YOU’LL LOVE

• Rotel Dip
• Slow Cooker Butter Chicken
• Soft Pretzels
• Hanky Panky
• Stuffed Mushrooms
• Pull Apart Pigs in a Blanket

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Crockpot Chex Mix

5 from 1 vote

Bold, crunchy and easy to make, this Crockpot Chex mix is a party time favorite. We love it during the holidays, on game day and, even, for summer entertaining.

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 16

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Ingredients

  

1x2x3x

• 4 cups Rice Chex
• 3 cups Corn Chex
• 2 cups Wheat Chex
• 2 cups pretzels
• 2 cups bagel chips
• 1 cup Bugles
• 1 cup peanuts
• 10 tablespoons butter melted
• 2 tablespoons Worcestershire sauce
• 2 ½ teaspoons seasoned salt
• 1 ¼ teaspoons garlic powder
• 1 teaspoon onion powder

Instructions

 

• In a large slow cooker (6 quart or bigger, oval gives more cooking space) place the cereals, pretzels, bagel chips, bugles, and peanuts. Use two wooden spoons to gently mix together.
• Place the melted butter in a small bowl and add the Worcestershire sauce and spices and stir together until mixed well.
• Pour some of the butter mixture over the cereal mixture and mix with the two spoons. Keep pouring the butter mixture over in small amounts and mixing until all the butter mixture is gone.
• With the slow cooker on low cook for three hours. For the first two hours stirring every 25 to 30 minutes. The last hour stir every 15 to 20 minutes to keep from burning.
• Spread the cereal mixture in a single layer onto an ungreased baking sheet or parchment paper to cool for 20 minutes before serving.

Notes

TIP: We’d recommend you use a 6 quart (or bigger!) oval-shaped slow cooker for this recipe. It will give you more cooking space. 

TIP: Be sure to gently stir so that you don’t break the cereal! 

TIP: Place some paper towels under the lid while cooking to absorb any extra moisture. Wipe the moisture off the lid each time you stir. If you find there is too much condensation taking place, tilt the lid at an angle on the slow cooker so it is partially covering the top.

TIP: Try to lay it out in a single layer as best you can so it can cool and harden once baked and not stick together. If you need to speed up the process, you can put your baking sheets in the refrigerator.

Nutrition

Calories: 366kcal | Carbohydrates: 47g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1052mg | Potassium: 152mg | Fiber: 4g | Sugar: 5g | Vitamin A: 614IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 8mg

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