Southern boiled peanuts are easily made in your slow cooker. They typically take all day on the stovetop, but with this recipe you can start them before bed and have them ready for tailgating the next afternoon.
Oxmoor House FEBRUARY 2006
Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
Cajun Boiled Peanuts: Add 1 (3-ounce) package boil-in-bag shrimp and crab boil and 1/3 to 1/2 cup hot sauce (we tested with Frank's) to slow cooker before cooking.
Freeze It!: Freeze these peanuts in zip-top freezer bags up to 2 months. Reheat them in the microwave before serving.
Slow-Cooker Size: 5- or 6-quart
Go to full version of