Sep 13

Slow Cooker Chex Mix Recipe

Slow Cooker Chex Mix Recipe

Homemade Chex mix is something I've traditionally reserved for the holidays, making big batches in the oven and wrapping portions up as gifts for family and friends. But when I stumbled across a Chex mix recipe that utilized a slow cooker, I started wondering if my favorite tried and true recipe could be adapted to be made in my crockpot -- and so I got to work.


Being diehard Ohio State Buckeyes fans, our Saturday afternoons are penciled in for watching college football from September through November, and somehow our garage has become the neighborhood game day hotspot (which I love!). We fill the fridge with beer and plop ourselves down in front of our 42-inch Sony Bravia that gets toted down from our bedroom each weekend. As the night wears on and the kids tucker out, we bring out the Margaritaville Frozen Concoction Maker and whip up margaritas and daiquiris to order.

I figured this past Saturday was the perfect opportunity to test out my new slow cooker Chex mix recipe. Now granted it could have been the beer or other miscellaneous frozen alcoholic beverages, but it got rave reviews! In fact, the entire batch was gone before it even had a chance to completely cool.



I've since tweaked the recipe a little more, and in my opinion, it's even better. But don't take my word for it -- give it a try for yourself!

Slow Cooker Chex Mix

Yield: 16 cups

Slow Cooker Chex Mix

Ingredients:

  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Wheat Chex cereal
  • 3 cups Cheerios cereal
  • 3 cups pretzel sticks
  • 1 can mixed nuts
  • 1 cup vegetable oil or melted butter
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder

Instructions:

  1. Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts in a 6-quart or larger slow cooker.
  2. Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt and garlic powder and pour over cereal mixture. Mix well.
  3. Cook uncovered on high for approximately 90 minutes, stirring frequently.
  4. Turn the slow cooker down to low and cook for an additional 20 minutes, again stirring frequently.
  5. Spread on a cookie sheet to cool.

http://unsophisticook.com/slow-cooker-chex-mix-recipe/



The best part of this recipe is that you can customize the dry ingredients to please. Try swapping the Corn Chex for Bugles or the Wheat Chex for melba toasts. Prefer just cashews to mixed nuts -- go for it! The combinations are endless...

What's your favorite "I didn't know you could make that in the slow cooker" recipe?

by Tara | 61 comments

{ 61 comments… read them below or add one }

Aggie September 13, 2011 at 5:56 pm

I love this! Our Saturdays seem very similar…except we are watching Orange & Blue (Gators!!) :)

I love this snack mix! I know my kids and anyone over watching the game will too :) Love the pic of it!

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Tara September 13, 2011 at 6:38 pm

LOL, we have one lone neighbor that’s a Gators fan. We like to tease him, but he’s always welcome too!

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Candace September 13, 2011 at 6:37 pm

My unusual favorite is chocolate/nut candies. I’ll post the recipe soon!

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Tara September 13, 2011 at 7:29 pm

Mmm, I love a good salty/sweet combination. Sounds tasty!

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Roberta September 13, 2011 at 6:58 pm

What about butter? Instead of Veggie Oil, that is?

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Roberta September 13, 2011 at 6:58 pm

Or, maybe, part butter? I love the buttery taste…

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Roberta September 13, 2011 at 7:20 pm

PS. Do you leave the lid on or is the lid off during cooking?

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Tara September 13, 2011 at 7:34 pm

Good questions, Roberta! It should uncovered, so I’ll make sure to add that to the instructions.

As much as I’m a proponent of using real butter in recipes, I actually haven’t tried it in my Chex mix recipe — I guess because it’s the recipe that my mama passed down to me, and I figured if it ain’t broke, don’t fix it!

If you decide to try it, the official Chex party mix recipe calls for what is roughly about 1/3 cup of butter, so I’d probably start with that amount and add more if needed knowing that butter will make for a much richer flavor.

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Claudia Houser November 12, 2013 at 12:00 pm

I’ve always used real butter. Margarine is unhealthy, loaded with chemicals and one molecule away from the formula for plastic.

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Miss @ Miss in the Kitchen September 13, 2011 at 11:46 pm

My Chex Mix always flops for some reason. My husband is always so happy to get a batch from his sister. I will try your crock pot recipe what a great idea!

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Diane {Created by Diane} September 14, 2011 at 11:18 pm

what a great idea!

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Kathy @ Just the Right Size September 15, 2011 at 9:36 am

Get right out of town! You mean this really works???!!! I am totally gonna make this this weekend. Thanks for the recipe :-)

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Kelly @ Free Spirit Food September 15, 2011 at 2:37 pm

Great idea, I had no idea you could make this in the slowcooker, but I plan to try it soon!

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Georgia Pellegrini September 15, 2011 at 6:12 pm

What a fun party food. Love the simplicity.

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Tracy September 23, 2011 at 3:52 pm

maybe a dumb question, but is seasoned salt the same thing as lawerys salt?

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Tara September 23, 2011 at 4:04 pm

Yep! Lawry’s is actually the brand I use when I make it. ;)

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Alison Shaffer September 23, 2011 at 8:44 pm

We make this for holidays too, takes forever! The slow cook way sound great.

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Sara September 30, 2011 at 4:18 pm

Cannot wait to try this…and just in time for the upcoming holidays, too! I wonder if M&M’s would work but probably place in the mix after it is cooled? I think I’ll try when Candace posts the recipe. :)

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Tara September 30, 2011 at 4:26 pm

Oh, I bet that would be good! Yeah, I’d definitely wait to add it to the cooled mix — If you can wait. I can’t stop picking at it when it’s still warm, lol.

By the way, it looks like Candace posted her recipe here: http://southerngoodeatin.blogspot.com/2011/09/crock-pot-candy.html Sounds yummy!

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Amy October 11, 2011 at 9:09 am

Sounds yummy!!! I LOVE that it’s made in the crockpot so that you don’t have to heat up your house using the oven! My favorite “flavor” is the bold party blend…NEED to find that recipe!! I know I’ve seen it somewhere…maybe in one of the Top Secret Recipes cookbooks or website…hmmm…

Thank you for posting this!! I LOVE Chex Mix but don’t love the price of buying it pre-made at the store. :)

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Amy October 11, 2011 at 9:11 am

Oh, and we’re Razorback fans here. :) My family (cousins, in-laws, etc) includes Arkansas, Alabama, and Auburn fans…you can imagine how my sister’s house was this weekend…she’s a Hog fan (went to Arkansas) and her husband is an Auburn fan. :) WPS!

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Heidi October 21, 2011 at 8:13 am

I would never use oil….only butter. The flavor would be much better and it’s not supposed to be health food. I love the Worcestershire flavor, so add extra. AND, I also add baby goldfish crackers (or regular…cheddar, of course.) I love Chex mix. I just inherited my mom’s big crockpot, so I might have to try this.

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Allison October 25, 2011 at 9:43 pm

I’m assuming this comes out crunchy, like the baked version does? I have not made it yet.

My mother always bought just one flavor of Chex to make party mix to save money (instead of having to buy 3 boxes). Just an idea for anyone looking to save $$.

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Tara October 25, 2011 at 10:40 pm

Yep, it’s crunchy just like the baked version!

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Tami November 23, 2011 at 12:01 pm

I LOVE Chex Mix, but have never made it. And please don’t take this question as being negative in any way ……… Your recipe says that I have to stir frequently for a total of 110 minutes. (yikes!) Do you have to do this with the baked version too? If I have to stir that often, I think I’ll continue to buy it. GREAT to have a recipe, though, especially for people who need to lower their sodium intake and dabble with recipes to do that.

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Tara November 23, 2011 at 3:54 pm

Yes, you do have to stir the baked version as well to ensure that it browns evenly. It sounds like a lot, but it’s really most important as you get to the end of the cooking time when the crockpot has really heated up. I stir it about every 15 minutes to start and then every 10 minutes toward the end.

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Melissa December 6, 2011 at 12:55 pm

I made this for a get together this weekend and it was awesome! I could not stop eating it as it cooled off! This is a keeper to make as a snack for the kids or for a party!

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Tara December 7, 2011 at 9:16 am

So glad you liked it, Melissa! I love it when it’s still warm too.

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steph December 14, 2012 at 11:06 am

so it should be uncovered… and you used 2 sticks of butter??? i have been making nuts & bolts every christmas and use the 1970s recipe -and ALWAYS add cheerios! but use 1 stick (1/2 cup) and always increase the seasoning salt and the worchestershire – add garlic and onion powder – no nuts – but am trying your recipe TODAY… thanks for any input!

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Tara December 14, 2012 at 11:20 am

Yes, I use either 1 cup of vegetable oil or 2 sticks of butter — both are very good. If you use butter, make sure to stir it very well as you are pouring it in. And, yes, leave it uncovered. Hope you like it!

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Amy L January 13, 2012 at 6:13 pm

Thanks for sharing. GO BUCKS!

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Dena M March 31, 2012 at 5:33 pm

Have to try this one as well!

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Lauren N May 5, 2012 at 9:26 am

Just wondering if you think this would work with puppy chow???

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Jessica S May 12, 2012 at 12:46 pm

Making this now…so far, so good :)

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Linda June 15, 2012 at 8:58 pm

instead of pretzels, add a can of french fried potato sticks. yum.

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MElissa June 22, 2012 at 8:19 pm

WOW great idea..
thanks for sharing.

Melissa fromWA

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Patty June 27, 2012 at 2:03 am

I’ve been making mine in the microwave in a big plastic bowl. Two minutes (on high), stir, repeat twice. Six minutes total. It works great.

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Jennie October 1, 2012 at 3:18 pm

I have a new digital crockpot that’s had pre settings like 4 hr 6hr 8hr 10hr what setting do you suggest I use?

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Tara October 3, 2012 at 12:05 am

Hmm, it stands to reason that a shorter cooking time would need a higher temperature. So my guess is that the 4hr setting would be high and 10hr would be low. You may want to keep a close eye on it while on the high setting to ensure that it doesn’t burn. If it seems too hot, try turning it down to the 6hr setting.

Hope that helps! If you try it and have a moment to report your results, I’m sure it would help others tremendously.

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Jennie November 7, 2012 at 10:56 am

I’m making this now with the new digital crockpot. It’s almost done and the 4 hour 10 cook times were exactly right. Thanks this made my childhood memories so much easier.

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Jessica October 24, 2012 at 9:35 pm

Bugles instead of Corn Chex (as you suggested), Pumpkin Seeds instead of mixed nuts, and perhaps during cool down add Candy Corn for a bit of sweetness. And you got Witch Mix for Halloween. :)

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kathy kelly November 1, 2012 at 5:11 am

hi, has anyone ever tried making ‘honey nut’ chex mix. i love the store bought one and was curious if this could be adapted to be kinda like that one.

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Sabrina Michele November 4, 2012 at 8:08 pm

Quick question for you! I only have a 4 1/2 cup crock pot but would love to make this recipe as well without it overflowing on me! Recommendations for how to modify this without having to just cut everything in half? Want a big batch, just maybe slightly smaller so it’ll fit! :) Thanks!

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Tara November 9, 2012 at 11:12 pm

Sabrina, do you mean a 4.5 quart Crock-Pot? You’d need to cut out about 6 cups between the Chex, Cheerios and pretzels to make it fit. I’d recommend cutting three of them back to 2 cups each and the remaining two to 1.5 cups each. The nuts can stay the same.

For the “sauce” I’d start with this mixture:

3/4 cup vegetable oil or melted butter
1 tablespoon + 1 1/2 tablespoons Worcestershire sauce
1 1/8 teaspoons teaspoons seasoned salt
1/2 teaspoon garlic powder

Hope that works out for you!

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Sandra Retzlaff November 10, 2012 at 10:27 am

We make our Chex Mix using the prepackaged and seasoned Chex Mix bags. I usuually get them at Walgreens when they are on sale and use a coupon. Can’t beat the price and you don’t have leftover boxes sitting around. Everybody raves about our mix!

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Michele Britton November 12, 2012 at 4:02 pm

Can you tell me about how much this makes? I’d like to make this version for Christmas gifts in tins and need to know about how much it makes. Thanks

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Tara November 12, 2012 at 4:16 pm

Hi Michele! It will make around 16 cups of mix.

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Karen November 14, 2012 at 5:03 pm

How long can this be stored and stay fresh?

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Tracy m November 19, 2012 at 11:58 am

Can’t wait to make this! But, might not be welcomed your way, we bleed maize and blue ;)

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Tara November 19, 2012 at 1:51 pm

LOL, looking forward to THE game Saturday!

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Lynne November 26, 2012 at 7:28 pm

Add several dashes of red pepper sauce to give the mix a kick!! Can use crispix cereal in place of the chex cereals too

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Jackie December 19, 2012 at 8:56 pm

Try a little tobasco and cayenne pepper for a kick. And, Parmesan cheese (dried) added to the dry mix is very good but the cheese tends to burn and really needs attention, but yum! I’m going to try your recipe! Happy holidays. Thanks for sharing.

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Buckeye fan May 2, 2013 at 9:23 am

O—H

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Tara May 2, 2013 at 9:56 am

I-O!!! :)

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Mike Jones June 16, 2013 at 11:00 pm

Thank you for the information, sounds great.

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teena October 31, 2013 at 1:30 am

Chex mix in the crock pot sounds like a great idea. I’m going to make some for a get-together. Your recipe is almost the same as the original chex party mix except for the butter. The original calls for 6 tablespoons, and yours calls for 1 cup (2 sticks). That is a lot more. Why do you need so much more butter? Does it cook differently in the crockpot? Thanks for the information.

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Tara October 31, 2013 at 10:02 am

Teena, this recipe is based on the one that my mom has always made for holidays. It does have quite a bit more dry components with the pretzels and Cheerios, so I’d imagine that’s the reason she always used so much more butter.

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teena October 31, 2013 at 1:42 pm

Thanks.
teena recently posted… Toasted Sesame Chicken Stir Fry SkilletMy Profile

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tish February 2, 2014 at 10:40 pm

Love this recipe! I always hated stirring on baking sheets. i have never had good luck with chex mix recipes I think because i didn’t stir enough. This is so much easier although it can’t just be ignored. So be ready to stir! I used olive oil as the fat but I reduced it to 3/4 cup. Worked great. This can also be made gluten/nut free. I also made my own Lawry’s to avoid tricalcium phosphate.

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Teena L. de Grandpre May 30, 2014 at 10:18 pm

I am just getting back into the swing of things using a crockpot after almost 16 years of not using one! I recently purchased a three quart crockpot and wondered what is the size of yours’ and should I try to reduce any of the measurements for mine? Thank you for sharing this I am so anxious to try it!
My mom use to make it for the holidays and it was always the best I ever had!

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Teena L. de Grandpre May 30, 2014 at 10:27 pm

I just found where you did indicate that your crockpot is a six quart! Thank you again!

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