Classic Slow Cooker Chex Mix
Sometimes you can’t beat the classics. Nothing says “party” like a big bowl of Chex Mix. And this Classic Slow Cooker Chex Mix recipe is the easiest way to make it.
I’m a huge fan of Chex Mix, and over the years, I’ve created lots of different versions of it. I’ve made it sweet, spicy, and savory. But I’ve never shared a recipe for the original Chex Mix, the one that started it all. That classic, uniquely satisfying blend of three Chex cereals, mini pretzels, and peanuts in a salty, savory onion-and-garlic seasoning with just a hint of spice.
My favorite way to make this classic Chex Mix is in the slow cooker. Simply combine the cereal and the seasonings in the crock, turn on the machine, and let the mixture toast slowly over the next two and a half hours, filling your kitchen with its mouthwatering smell. All it needs it a quick stir every half hour or so to make sure it browns evenly.
Recipe Notes:
- If you like your chex mix a little crispier and slightly charred, cook for an extra 30 minutes to an hour.
- Make sure you stir your chex mix several times while it is cooking. In the last hour especially, the bottom may burn, and you do not want that to happen.
- You can add or take away ingredients for personal preference. For example, if you eat gluten-free, change out the wheat chex for more rice and corn and switch out the pretzels for gluten-free pretzels. If you want to mimic the classic store-bought Chex mix, add some rye chips, breadsticks, and different shaped pretzels. You can also make this spicy by adding some cayenne pepper to the seasoning mixture.
- Feel free to make this Chex Mix a day or two ahead of time. It keeps really well if properly stored in an airtight container.
- This recipe works best in a large oval slow cooker. If you have one that is deep and round, you will need to stir it more often and cook it for longer.
Slow Cooker Classic Chex Mix
Directions:
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- In a slow cooker, combine the rice chex cereal, wheat chex cereal, corn chex cereal, pretzels, and unsalted peanuts. Set aside for now.
- In a separate, small bowl, whisk together the melted salted butter, soy sauce, BBQ sauce, garlic salt, and onion powder.
- Pour the seasoned butter mixture over the cereal mixture and toss everything together until well combined.
- Cook uncovered on low for 2 ½ hours or until cereal has lightly browned. Stir every 30 minutes to make sure nothing burns and you get an even color on the cereal.
- Once the mix is done cooking, pour the chex mix onto a sheet pan lined with parchment paper and spread it out evenly. Allow it to cool completely before serving, about 10 minutes.
More Chex Mix Recipes we Love!
Classic Slow Cooker Chex Mix
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Ingredients
- 2 ¾ cup rice chex cereal
- 2 ¾ cup wheat chex cereal
- 2 ¾ cup corn chex cereal
- 1 ¾ cup mini twist pretzels
- ¾ cup unsalted peanuts
- 6 Tablespoons salted butter melted
- ⅓ cup soy sauce
- ¼ cup BBQ sauce
- 1 teaspoon garlic salt
- ½ teaspoons onion powder
Instructions
- In a slow cooker, combine the rice chex cereal, wheat chex cereal, corn chex cereal, pretzels, and unsalted peanuts. Set aside for now.
- In a separate, small bowl, whisk together the melted salted butter, soy sauce, BBQ sauce, garlic salt, and onion powder.
- Pour the seasoned butter mixture over the cereal mixture and toss everything together until well combined.
- Cook uncovered on low for 2 ½ hours or until cereal has lightly browned. Stir every 30 minutes to make sure nothing burns and you get an even color on the cereal.
- Once the mix is done cooking, pour the chex mix onto a sheet pan lined with parchment paper and spread it out evenly.
- Allow it to cool completely before serving, about 10 minutes.
Notes
-
- You will need the following supplies:
- Slow cooker (5-6 quarts at least)
- Measuring tools
- Mixing tools
- Various mixing bowls
- Sheet pan
- Parchment paper
- You will need the following supplies:
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This looks AMAZING!! I am going to try this as one of our Super Bowl snacks. Do I have to use the BBQ sauce? I would like to omit that but I am wondering if I need it for the extra liquid?
I was disappointed in the texture. After the suggested time of two and a half hours, it was mushy. I put it in the lined parchment paper but it still wasn’t as crispy and crunchy as I would like.
So sorry it didn’t turn out as crunchy as you would like. I haven’t had that issue with this recipe. Did you put the lid on the crockpot? This should be cooked uncovered.
Yes, unfortunately the recipe did not state to leave the cover off, so I made the mistake of keeping it covered.
I tried the Dill Pickle Chex Mix recipe the next time and that worked out much better!
That makes sense then. I’ll add a note to the recipe to leave uncovered 🙂