Homemade Crock Pot Chex Mix with Honey Mustard

This gluten-free Chex Mix is made in the slow cooker so it’s super easy! It’s smoky hickory and sweet-honey mustard make it addictive!

why you will love this recipe

• It’s seriously one of my favorite holiday — or movie night — snacks. It’s salty and crispy and crunchy. And this version? ALSO SMOKY AND SWEET. More on that later.

• Each salty bite of BLISS is coated in this THICK and CRUNCHY, crave-worthy, spicy-smoky-sweet combination of honey mustard and hickory liquid smoke.

• It’s like last week’s easy honey mustard chicken skillet or honey mustard slow cooker pork loin in HEALTHY SNACK FORM.
• Roasty-toasty peanut goodness brings its A GAME with another layer of salty and NUTTY deliciousness.

What is Chex Mix?

Chex Mix is what happens when cereal becomes a snack and then is made umpteen times better with the addition of other snacks, like crackers, nuts, and pretzels. Then it’s all coated in a mixture of melted butter and seasonings and baked in the oven until crispy.

what is the original chex mix recipe?

Chex Mix was first introduced in the 1950s by the Ralston Purina Company, which produced a line of cereals known as Chex. The original Chex Mix comprises Corn Chex, Wheat Chex, pretzels, rye chips, and mini-pretzels. There are now 15 types of Chex Mix, including Cookies ‘n’ Cream, Muddy Buddies, and Brownie Supreme. You can also get cinnamon and chocolate flavors, though these almost sound boring when compared to flavors listed above!

Chex Mix Ingredients

• 2 cups mini gluten-free pretzels
• 2 cups Rice Chex
• 2 cups Corn Chex
• 1 1/4 cups Cheerios
• 1 cup roasted salted peanuts
• 1/4 cup ghee, melted (or butter/vegan butter)
• 1/4 cup honey
• 2 tbsp prepared yellow mustard
• 1 tbsp hickory liquid smoke
• 1 tsp sea salt
• 2 1/2 tbsp dry mustard powder

instructions to Make a Perfect Chex Mix

• Combine the pretzels, Chex, cheerios and peanuts in the bottom of a large slow cooker (mine is 7 quarts) and mix well.
• Whisk all the remaining ingredients, except the dry mustard powder, in a small bowl until well combined. pour over the mixture and toss until evenly coated.
• Sprinkle on the dry mustard and stir until evenly coated.
• Place a thin kitchen towel over top of the slow cooker and then place the lid over it (the towel absorbs the condensation so your mix isn’t soggy!)  Cook for 5-6 hours on low heat, stirring every hour, or until all the liquid has evaporated from the bottom of the slow cooker. The mixture will feel a bit wet when it’s done, but it crisps up once cool! (mine took the full 6 hours)
• Once cooked, spread into an even layer on 2 cookie sheet and let cool COMPLETELY to crisp up!
• DEVOUR

tips & tricks to making a delicious chex mix

• You MUST put a kitchen towel under the lid, across the top of the slow cooker. This absorbs any condensation that would lead to – GASP – SOGGY CHEX MIX. Which is basically equivalent to the worst thing you can think of EVER. Times TEN.
• Your Chex Mix may feel a little soft when the water evaporates. Do NOT be tempted to keep on cookin’! It will FIRM UP when it’s cooled down. PINKY SWEAR.

FAQs

how to store the chex mix

You will want to store this mix in the refrigerator to prevent the growth of bacteria and to keep it fresh. The mix will keep for several days in there but it’s best to use it within a few days if taste and texture mean anything to you. You can also freeze the mix, but allow it to thaw in the refrigerator overnight before reheating in the Crock Pot or in the oven.

Recipe

Homemade Crock Pot Chex Mix

5 from 2 votes

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Serves: 16 Servings (about 1/2 cup)

Prep: 10 minutes minutes

Cook: 6 hours hours

Total: 6 hours hours 10 minutes minutes

Ingredients

• 2 Cups Mini gluten-free pretzels
• 2 Cups Rice Chex
• 2 Cups Corn Chex
• 1 1/4 Cups Cheerios
• 1 Cup Roasted salted peanuts
• 1/4 Cup Ghee, melted (or butter/vegan butter)
• 1/4 Cup Honey
• 2 Tbsp Prepared yellow mustard
• 1 Tbsp Hickory Liquid Smoke
• 1 tsp Sea Salt
• 2 1/2 Tbsp Dry mustard powder

Instructions

• Combine the pretzels, Chex, cheerios and peanuts in the bottom of a large slow cooker (mine is 7 quarts) and mix well.
• Whisk all the remaining ingredients, except the dry mustard powder, in a small bowl until well combined. pour over the mixture and toss until evenly coated.
• Sprinkle on the dry mustard and stir until evenly coated.
• Place a thin kitchen towel over top of the slow cooker and then place the lid over it (the towel absorbs the condensation so your mix isn’t soggy!)  Cook for 5-6 hours on low heat, stirring every hour, or until all the liquid has evaporated from the bottom of the slow cooker. The mixture will feel a bit wet when it’s done, but it crisps up once cool! (mine took the full 6 hours)
• Once cooked, spread into an even layer on 2 cookie sheet and let cool COMPLETELY to crisp up!
• DEVOUR

Nutrition Info:

Calories: 146kcal (7%) Carbohydrates: 17.4g (6%) Protein: 2.9g (6%) Fat: 7.8g (12%) Saturated Fat: 2.6g (16%) Polyunsaturated Fat: 1.5g Monounsaturated Fat: 3g Cholesterol: 7.7mg (3%) Sodium: 392mg (17%) Potassium: 91mg (3%) Fiber: 1.5g (6%) Sugar: 5.6g (6%) Vitamin A: 255IU (5%) Vitamin C: 2.8mg (3%) Calcium: 40mg (4%) Iron: 3.2mg (18%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Snack

Cuisine:American

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