Crockpot Chex Mix

  • 2 T. coconut oil
  • 2 T. dried parsley
  • 1 T. dried dill
  • 1 T. garlic powder
  • 2 tsp. Sunny Paris Seasoning or similar seasoning blend
  • 1 tsp. kosher salt
  • ¾ tsp. black pepper
  • ½ tsp. cayenne pepper, adjust to taste
  • 3 c. Honey Oat Chex Cereal
  • 3 c. Rice Chex Cereal
  • 2 c. mini pretzels
  • 2 c. mixed nuts (I used a combination of almonds and peanuts)
  • 1 stick salted butter, melted
  • 2 T. soy sauce
  • 1 T. honey

In a 6 quart slow cooker, add the coconut oil and set on LOW. When the oil has melted, spread it over the bottom and sides of the slow cooker insert.

In a small bowl, combine the parsley, dill, garlic powder, Sunny Paris Seasoning, salt, black pepper, and cayenne pepper; set aside.

In a large bowl, toss together the Chex cereals, pretzels, and nuts.

In a medium bowl, combine the melted butter, soy sauce, and honey.

Pour the liquids over the cereal mixture and gently stir until well coated.

Add the spices to the moistened cereal mixture and stir until the spice mixture is evenly distributed.

Add the mixture to the warm slow cooker and set the lid askew such that it looks like a plus sign. Stir the mixture every 20 minutes for 90 minutes. Remove to cookie sheets and allow the mixture to cool completely before storing in an airtight container or resealable plastic bag. Store at room temperature.

  • Yields: About 9 cups
  • Preparation Time: About 2 hours
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