Satisfy your snack attack in style with this savory Parmesan Ranch flavored Crock Pot Chex Mix Recipe!
Planning a party? No party is complete without at least one ridiculously delicious addictive snack, right? Crock Pot Chex Mix to the rescue!
This Parmesan Ranch Crock Pot Chex Mix Recipe is SO easy to make, and will have your guests smiling, munching, and snacking away all night!
Go grab the Crock Pot and let’s get this party started!
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Crock Pot Chex Mix Recipe
- 3 cups Rice Chex
- 2 cups Melba Roasted Garlic Snacks {or Bagel Chips}, broken into pieces
- 2 cups Mini Pretzel Twists
- 2 cups Italian Four Cheese Cheez-Its
- 1.5 cups Lightly Salted Whole Cashews
- ½ cup Butter, melted
- 1 oz. Hidden Valley Ranch Mix packet or 3 Tbsp Buttermilk Ranch Dressing Mix
- ¼ cup grated Parmesan Cheese
- 1 tsp. Salt
- ½ tsp. Onion Powder
- ½ tsp. Garlic Salt
- Add Chex, Melba Snacks, Pretzels, Cheez-Its, and Cashews to Crock Pot, and stir well to combine.
- In small bowl, combine Ranch Mix packet, Parmesan Cheese, Salt, Onion Powder, and Garlic Salt. Stir well to combine.
- Pour seasoning mixture over snacks in Crock Pot, and stir well.
- Then pour melted butter over snack mixture in Crock Pot, and stir well.
- Cover Crock Pot with lid, and place a paper towel just under the lid to collect the condensation when cooking. {this will keep your Chex Mix nice and crispy.
- Cook on LOW for 1.5 - 2 hours, or until done. Make sure to stir well at least every 30 minutes to avoid burning.
- Once done, spread Chex Mix out on wax paper on the counter to cool. ENJOY!
Leftovers can be stored in an airtight container to munch on during the week.
What You’ll Need for This Recipe:
5 – 7 quart Crock Pot
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Tried this Crock Pot Chex Mix Recipe?
Share with us in the comments below!
Samantha says
December 22, 2015 at 4:57 pmI made this tonight- delicious! Thanks for sharing! After it has cooled, does it need to be stored in the fridge because of the parmasean cheese? I made it for a party tomorrow….
Abigail says
December 9, 2015 at 6:41 amDo you serve the chef mix warm?
Heidi says
December 9, 2015 at 9:11 amHi Abigail ~ once it’s done cooking, you’ll spread it out on wax paper on the counter to allow it to cool, then serve once it has cooled. Enjoy!! 🙂
Abigail says
December 11, 2015 at 10:46 amThank you
Sandra Gallien says
October 29, 2015 at 5:09 pmFor toppings I use canned chili, shredded cheese, sour cream, lots of butter, chopped green onions and small snippets of fresh garlic too.