Theses Crock Pot Seasoned Crackers are easy, tasty, spicy and a recipe that Michael’s great-aunt has been using for over 40 years! It is the perfect snack to have on hand for a party or just at your home! Yum!
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Aunt Lou.
The first time I met Michael’s Aunt T (well, technically, Great-Aunt), she had made these amazing crackers. I am crazy sensitive when it comes to spicy things, but with the flavor of these crackers, I didn’t even mind how spicy they were! She usually makes this recipe in the oven and with saltines, and couldn’t wait to hear how these turned out when I told her the changes I was going to make! I bet these will be an instant party and family favorite at your house too!
Crock Pot Seasoned Crackers (Spicy)
Note: Scroll to the bottom for the printable recipe
Ingredients for Crock Pot Seasoned Crackers (Spicy)
- 2 10 oz bags of oyster crackers
- 1 pkg ranch dressing mix
- 1 tablespoon black pepper
- 1 tablespoon lemon pepper
- 3/4 cup oil
- 1/4 cup red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt to taste
- 1 teaspoon Worcestershire sauce
- a drizzle of honey
How to Make Seasoned Crackers in a Crock Pot
- Mix together your dry ingredients
- Drizzle a little oil in a 6-quart slow cooker and spread around with a paper towel
- Pour your oyster crackers into your greased crock pot
- Mix your remaining ingredients in with your dry seasonings (minus the crackers already in your crock pot)
- Drizzle your oil/seasoning mixture on top of your crackers and stir gently until well coated
- Cook uncovered on high for 1 hours, stirring every 15 minutes
- Store in an air-tight glass container (I used a 9×13 Pyrex dish) for the first couple of days, stirring occasionally
- After the first couple of days, you can store them in a plastic container or baggie
Crock Pot Seasoned Crackers (Spicy) Notes
- If you are asking what a “drizzle” of honey is, Aunt T explained it to me as less than a teaspoon, but drizzled over your spoon
- You can use whatever oil you like. If you like the flavor of olive oil, use olive oil. If you prefer vegetable oil or some other kind of oil, go for it!
- If you are sensitive to spicy foods, you can lessen the amount of pepper.
- Aunt T told me that keeping the crackers in a glass container for a couple of days helps the crackers absorb the oil and seasonings better. She also recommends making them a couple days ahead of time. They are better after they have had 2 or 3 days to soak all the yumminess up!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Seasoned Crackers (Spicy)
Crock Pot Seasoned Crackers (Spicy)
Theses Crock Pot Seasoned Crackers are easy, tasty, spicy and a recipe that Michael’s great-aunt has been using for over 40 years!
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Servings: 10 people
Ingredients
- 20 oz bags of oyster crackers (2-10 oz bags)
- 1 pkg ranch dressing mix
- 1 tablespoon black pepper
- 1 tablespoon lemon pepper
- 3/4 cup oil
- 1/4 cup red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt to taste
- 1 teaspoon Worcestershire sauce
- a drizzle of honey
Instructions
- Mix together your dry ingredients
- Drizzle a little oil in a 6-quart slow cooker and spread around with a paper towel
- Pour your oyster crackers into your greased crock pot
- Mix your remaining ingredients in with your dry seasonings (minus the crackers already in your crock pot)
- Drizzle your oil/seasoning mixture on top of your crackers and stir gently until well coated
- Cook uncovered on high for 1 hours, stirring every 15 minutes
- Store in an air-tight glass container (I used a 9×13 Pyrex dish) for the first couple of days, stirring occasionally
- After the first couple of days, you can store them in a plastic container or baggie
Notes
- If you are asking what a “drizzle” of honey is, Aunt T explained it to me as less than a teaspoon, but drizzled over your spoon.
- You can use whatever oil you like. If you like the flavor of olive oil, use olive oil. If you prefer vegetable oil or some other kind of oil, go for it!
- If you are sensitive to spicy foods, you can lessen the amount of pepper.
- Aunt T told me that keeping the crackers in a glass container for a couple of days helps the crackers absorb the oil and seasonings better. She also recommends making them a couple days ahead of time. They are better after they have had 2 or 3 days to soak all the yumminess up!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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I have been making something similar for years only with saltine crackers and I have never cooked them. Can you tell me why that step is necessary?
I like to cook them so the flavors infuse the crackers really well. Enjoy!