With Thanksgiving behind us, you may be tempted to put your chubby pants away, but not so fast! We’ve got an entire month of holiday eating on our plates (see what I did there?), and nothing says “If calories are points I’m scoring big this month” like classic Chex mix.
I love Chex mix. It reminds me of my childhood in a wonderfully nostalgic way, and it embodies all of the characteristics of my favorite snacks: crunchy, garlicky, salty, and buttery. This Crock Pot Chex mix tastes just like the original, and while I’m not sure it’s easier than that classic recipe, it’ll make your house smell soooo good.
Feel free to substitute the dry ingredients to suit your tastes, I threw in a cup of multi-grain Cheerios just for fun, and I added a bit less Rice Chex to make room for more of my favorite ingredient, the bagel chips.
Keep an eye on the mix the last 30 minutes or so of the cook time, to ensure the stuff at the bottom doesn’t burn. Really, all it needs to do is heat up, so you can take it out and let it cool as soon as the mixture is heated through.
Make up a batch of this goodness for your upcoming holiday party, for your next movie night, or for just for putting a Ziploc bag of it in your purse for when you’re stuck in traffic and want to chew on something.
Crock Pot Chex Mix
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup peanuts
- 2 cup bite-size pretzels
- 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
- 6 TBSP butter or margarine, melted
- 1/4 cup Worcestershire sauce
- 1 TBSP seasoning salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Combine cereal, peanuts, pretzels, and bagel chips in slow cooker insert and mix well.
- In a bowl, stir together melted butter, Worcestershire sauce, seasoning salt, garlic powder, and onion powder.
- Pour sauce over cereal mixture, and stir until combined, being careful not to break the cereal.
- Cover and cook on low for 2 hours, stirring every hour or so. Keep a close eye on it the last 30 minutes to ensure the Chex mix doesn't burn.
- When the Chex mix is heated all the way through, pour the mix carefully onto baking sheets or parchment paper to cool.
- Store in an airtight container.
I have to admit that I was skeptical about crockpotting Chex mix. But it actually works…kind of. I’m not sure this is actually easier or more convenient than the oven method, though. In fact, the deep well of the crockpot makes it kind of difficult to ensure that the mixture doesn’t burn. It’s kind of hard to stir versus cooking on a flat pan. If I were to use a Crock Pot again, I would add in a couple more stir times. I picked out a handful or two of pretty burnt pieces, and while I actually like eating some burnt stuff, blackened Chex mix doesn’t really do it for me. I followed the recipe as directed, using all three types of Chex cereal, pretzels, Cheerios and peanuts. This won’t last long in our house!
This Chex mix had great flavor, and was easy to put together. I thought it was easy to stir in the deep Crock Pot, until I poured it out, and it had quite a bit of burned pieces. I would stir this way more often, and only cook for about 2 hours.
My Chex mix had great flavor and it tasted good but like Kim’s review I just didn’t find much benefit from making this in the crock. I added some pita chips to give it more crunch and it was good but I had lots of burnt pieces after only cooking for 2 hours and stirring frequently.
I loved the flavor of this Chex mix, and so did my family. You really need to watch the cook time, because as the other ladies said, the bottom pieces can burn.
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