Forget store-bought – this stuff tastes better and is cheaper to make!
Whether we’re whipping up game day snacks or prepping for a warm family gathering, we love the nostalgic flavor and satisfying crunch of a good Chex mix. Protein-packed nuts, crunchy pretzels, savory cheese crackers, and the perfect blend of spices is sure to make this recipe an instant family favorite. In fact, we’re pretty sure the smell of melted margarine and Worcestershire sauce does that all on its own.
Unlike oven-made Chex mix recipes, this one uses your slow-cooker, so you can set it and forget it. The easy recipe takes just five minutes to throw together and two hours to cook, making it the perfect pick for a party or for movie night.
Homemade Chex Mix
5 minutes prep; 2 hours inactive
- 6 cups rice and corn Chex cereals, mixed
- 2 cups wheat Chex cereal
- 2 cups cheese-flavored snack crackers
- 2 cups crunchy pretzel sticks
- 1 cup roasted peanuts
- 1/3 cup butter, melted
- 1/2 tablespoon seasoned salt
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder, if desired
- Whisk together melted butter, Worcestershire sauce and spices in a mixing bowl until combined. Add half of the mixture to a 5- or 6-quart slow-cooker.
- Pour Chex cereal, nuts, pretzels and crackers into the slow-cooker, stirring until well mixed. Add any other mix-ins at this time, such as cashew nuts, broken bagel chips, or your favorite non-sweetened cereal.
- Drizzle the rest of the margarine mixture over the cereal blend, and continue mixing until the cereal is completely coated.
- Set the slow-cooker to low, and cook the Chex mix uncovered for 2-3 hours. Stir the mixture every 20 to 30 minutes to keep it from scorching.
- Pour the Chex mix into serving bowls or onto rimmed baking sheets, and allow it to cool for a few minutes. Serve slightly warm or at room temperature.
Recipe adapted from Betty Crocker