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