Ingredients
- 3 Cups Rice Chex Cereal
- 3 Cups Corn Chex Cereal
- 3 Cups Wheat Chex Cereal
- 3 Cups Kix Cereal
- 3 Cups Pretzels
- 14 Ounces Lightly Salted Roasted Cashews
- 7 Tablespoons Butter Melted
- 2 Tablespoons Worcestershire Sauce
- 1 1/2 Teaspoon Seasoned Salt
- 3/4 Teaspoon Garlic Powder
Instructions
- In a 6 quart or larger add all of the dry cereal, pretzels and nuts.
- In a small mixing bowl, combine together the remaining ingredients and mix well. Pour over cereal in slow cooker and mix well using a rubber spatula.
- Cook on HIGH heat UNCOVERED for 90 minutes, stirring the mixture every 15 minutes to prevent the cereal from burning on the bottom.
- After 90 minutes, turn slow cooker to LOW and continue cooking for an additional 20 to 30 minutes, stirring every 5 to 10 minutes until the Chex Mix is crispy.
- Spread Chex Mix on a parchment paper lined rimmed baking sheet and allow to cool to room temperature.
- Store finished Chex Mix in airtight food storage containers for up to 2 weeks.