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This crockpot chex mix is my go-to for super simple hangouts and effortless munching. You get a combo of crunchy cereals, pretzels, and nuts, all mixed with buttery flavor and slow cooked until they're just right. Every scoop is packed with crunch and taste, making it perfect for game day or just to feed a big group.
I couldn't stop sneaking bites the first time I made this—my family just kept scooping it up hot out of the slow cooker. Now it's our top pick for snacking during movies or on road trips.
Tasty Ingredients
- Smoked paprika: brings a warm, smoky vibe—try Spanish style if you can
- BBQ sauce: adds a little sweetness and smoke—use your thick favorite for best coating
- Soy sauce low sodium: keeps saltiness in check while boosting savory flavor—naturally brewed is best
- Worcestershire sauce: for that signature tangy-chex flavor—pick a bold one
- Unsalted peanuts: make it rich and nutty—roasted or raw work, each a bit different
- Mini pretzel twists: extra salty crunch—thicker twists stay crisp
- Corn chex cereal: the sweet note that balances everything—check dates for surface crunch
- Wheat chex cereal: extra crispy and hearty—grab the freshest boxes
- Rice chex cereal: super light and perfect for soaking up flavor
- Unsalted butter, melted: coats everything in buttery goodness—sweet cream butter pops here
- Onion powder and garlic powder: add an all-around savory punch—fresh, fragrant spices are best
Simple Steps
- Spread Out to Cool:
- Lay some parchment on a big baking sheet. When it’s done cooking, dump out the hot chex mix and spread it in a thin layer. Let it hang out for about fifteen minutes—it’ll crisp up as it cools.
- Let It Slow Cook:
- Set your slow cooker on low with everything inside and the lid on. Let it do its thing for two or three hours, making sure to give the mix a gentle stir every half hour so no pieces get stuck or burned and all turn golden.
- Coat Everything:
- Slowly pour your seasoning all over the dry stuff in the crockpot. Stop halfway, toss, then keep pouring and mix again. Aim for everything looking glossy and covered—no dry bits left!
- Mix Up the Wet Ingredients:
- Grab a bowl, whisk the melted butter, Worcestershire, soy sauce, BBQ sauce, garlic and onion powder, plus paprika until smooth. It should smell strong and yummy now.
- Set up Your Crockpot:
- Toss cereals, peanuts, and pretzels into your slow cooker in even layers. Use rice chex, wheat chex, corn chex, peanuts, then pretzels—spread them out for an even start.
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I go nuts for the smoked paprika in this mix. It makes every bite taste a little like you’re chilling by a campfire. Every time I make a huge batch for the beach, my brother dives for the pretzels first and won’t let anyone else get any!
Keep It Fresh
Let the mix cool completely before popping it in an airtight container. Leave it on your counter for about a week. Want it to last even longer? Freeze in a closed container for as long as three months. Need to make it crunchy again after freezing? Toss it onto a baking sheet and heat it in a two-fifty degree oven for about ten minutes.
Easy Swaps
Don’t have peanuts? Throw in almonds, cashews, or a mixed nut blend. BBQ sauce missing? Mix in a little maple syrup and some smoked salt. Need it gluten free? Just make sure your pretzels and cereal are the gluten-free kinds.
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Fun Ways to Serve
Big parties call for big bowls—hand out little cups for folks to scoop. Pack small bags for lunch or your next car ride. It's even great sprinkled over a salad when it's warm for a crunchy, salty topper.
Snack Time Roots
Chex mix first hit the scene back in the fifties, dressing up plain cereal. Using the crockpot is the modern way to make it easy and less hands-on. It's classic comfort food that brings back good memories for so many people.
Recipe FAQs
- → Is it okay to swap out the cereals or nuts?
For sure! Mix in different kinds of cereal or grab another nut like almonds or cashews—just go with what you like.
- → How do I keep my mix crispy, not soggy?
Let your mix cool off all the way and put it into a container that shuts tight. That’s the trick for keeping it nice and crunchy.
- → Got other seasoning ideas?
Sprinkle in Parmesan, ranch powder, or chili flakes if you want to change up the taste a bit.
- → Can I make a bigger batch at once?
Yep. Just use a big slow cooker and be sure to give everything a good stir every now and then so it all crisps up right.
- → How long will it stay good?
Pop it in an airtight container and leave it on your counter—it's totally fine for about a week. Need it to last longer? Freeze it for a few months.
- → Does this snack have some heat?
This one’s more on the smoky, savory side thanks to BBQ sauce and paprika. Want it spicy? Toss in some cayenne pepper!