5 cups Rice Chex
5 cups Corn Chex
3 cups pretzels (gluten-free if you're gluten-free)
2 cups raw almonds
4 Tbsp. butter, melted
2 Tbsp. Worcestershire sauce
3 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. sugar
2 dashes chili powder
Put the rice chex, corn chex, pretzels and almonds into your slow cooker.
Mix the melted butter together with the Worcestershire sauce, onion powder, garlic powder, salt, sugar and chili powder.
Pour the mixture over the chex mix and stir.
Cook on LOW for 2-3 hours with a dish towel under the lid, stirring every 30 minutes.
Let the mixture cool and store in a tightly sealed storage bag, or container.