Ingredients

Ingredient Checklist

  • 1 ½ pound raw peanuts, in shell
  • .75 to 1 cup kosher salt

Directions

Instructions Checklist

  • Step 1 Combine peanuts, salt, and 14 cups of water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH for 18 hours or until peanuts are soft. Drain peanuts before serving or storing them. Store in zip-top plastic bags in the refrigerator for up to 2 weeks.

Tips

Cajun Boiled Peanuts: Add 1 (3-oz.) pkg. boil-in-bag shrimp-and-crab boil and ⅓ to ½ cup hot sauce (we tested with Frank’s) to the slow cooker before cooking.

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