Homemade Crock-Pot Chex Mix

How to Make a Big Batch of Savory, Spicy or Sweet Chex Mix in a Crock-Pot

Sure, you can buy Chex Mix in a bag, but preparing your own at home is a great alternative, especially if you want to customize those crunchy components and choose from classic savory, spicy or sweet seasoning. A Crock-Pot is ideal for "cooking" homemade Chex Mix, as its gentle heat infuses every individual snack bite with the flavorful seasonings, slowly drying them back to a crisp with minimal risk of scorching. The following recipe, adapted from The Kitchn, is easy to customize with additions and substitutions; just be sure to keep the ratio between the dry ingredients and the liquid seasoning mixture the same.

  • 3 cups rice Chex
  • 3 cups wheat Chex
  • 3 cups corn Chex
  • 2 cups mini pretzels
  • 2 cups mini bagel chips or mini crackers e.g. oyster crackers or cheese crackers
  • 1 cup nuts, any kind

For savory/spicy Chex mix:

  • 7 tablespoons butter, melted
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon chili powder (optional)

For sweet Chex mix:

  • 7 tablespoons butter, melted
  • 2 tablespoons honey or maple syrup
  • 4 tablespoons brown sugar
  • 1 teaspoon kosher salt


  1. In a measuring cup, whisk together all the ingredients for the seasoning of your choice until thoroughly blended. For savory seasoning, combine the butter with Worcestershire sauce, seasoned salt, garlic powder and onion powder. For spicy seasoning, add the chili powder to the savory mixture. And for the sweet seasoning, blend the honey or maple syrup, brown sugar and salt into the melted butter.
  2. Add all the dry ingredients to the Crock-Pot, stirring gently with a plastic spoon or silicone spatula to mix them evenly.
  3. Slowly pour the seasoning mix over the dry ingredients, aiming to distribute it evenly throughout.
  4. Place paper towels over the pot and put the lid on. The paper towels should absorb any condensation and help the Chex Mix stay crisp.
  5. Cook the mix on low for 3 hours, stirring carefully every 30 minutes or so. Keep your eye on the ingredients and look for them to go from wet-looking to dry.
  6. Spread the warm Chex Mix in a single layer over dry paper towels to cool and return to a crisp, crunchy texture. This will take approximately 5 minutes.
  7. Transfer the mix to an airtight container until you're ready to serve it.

If you're making the sweet version, consider adding raisins or other dried fruit, and sweetened cereals.

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