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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.
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Snack
Cuisine American
Servings 16
Calories 366 kcal

Ingredients
  

  • 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: 366kcalCarbohydrates: 47gProtein: 9gFat: 17gSaturated Fat: 6gCholesterol: 19mgSodium: 1052mgPotassium: 152mgFiber: 4gSugar: 5gVitamin A: 614IUVitamin C: 4mgCalcium: 76mgIron: 8mg