Boiled Peanuts in the CrockPot Recipe

Published: Wed, 08/20/25

Updated: Sun, 08/24/25

August 20, 2025

Hello there, Slow Cookerers!!!

Boiled Peanuts are a southern food staple and are a super fun snack idea.

I never had them until recently, and now I can't get enough! This is a recipe idea sent in from a long time reader, Ti, who lives in Florida.

These are super simple to make, and will remind you of a simpler time. I am so happy to have this recipe!

One of the first things you need to do is to track down some RAW PEANUTS.

If you live in the South, these are easier to find then if you live in a non-southern state.

(like me!)

BUT I was able to find them at a fancy-pants grocery store in the bulk nuts area, and many people report you can find them sometimes in the Produce Section.

Raw peanuts are important -- so don't just grab any old bag and think that will work.

If you really are having a hard time tracking them down, Amazon does carry them, although the price is kind of expensive. (affiliate link to Amazon).

At my grocery store, each 1-pound bag was $3.24.

How To Make Homemade Boiled Peanuts

[click through to see many more photos!]

The Ingredients.

makes approx 5 pounds cooked (boiled) peanuts -- enough for a good 20 people!

6-quart slow cooker (here are the ones I recommend)

1 1/2 pounds Raw Peanuts, in the shell

4 tablespoons kosher salt

lots of fresh water

1 tablespoon cooking oil (optional)

The Directions.

Use a 6-quart slow cooker, or a larger one if you have it.

1 1/2 pounds is the max that will comfortably fit in a 6-quart.

I tried it with 2 pounds and it overflowed on me.

:-(

Place the raw peanuts in the shell into your slow cooker and add in 4 tablespoons of Kosher Salt.

If you'd like, you can also add in 1 tablespoon of cooking oil (vegetable, canola, etc.)

This helps with peeling but is not absolutely necessary -- it's your choice.

I've done it both ways and while the peanuts do peel easier with the oil, you can get away with omitting it completely.

Add enough water to the pot that when pushed down (the peanuts will immediately float!!) you can tell that they are covered by at least 1 inch of water.

Cover, and cook on HIGH for 18 to 24 hours.

YES. You read that right. :-)

You need to cook on high for a suuuuuuuuuuuuper long time --- and you'll probably need to add a few cups of water every 6 hours because it will start to evaporate, even if you have a pot that seals nicely.

After 18 hours, fish a peanut out with a slotted spoon and let it cool so you can handle it.

Peel and taste.

The peanut should be super melty and creamy and not have any sort of "bite" or al dente feel to it.

Once this has been achieved, your peanuts are done.

Spread out a bunch of paper towels onto a cookie sheet and spoon out the nuts to let dry out a bit and cool down.

Eat warm or at room temperature.

Your hands will get dirty. They are wet and salty and very very very tasty!!!

Store your peanuts in the refrigerator in a sealed container for up to 7 days, or freeze them.

They will store nicely in your freezer for up to 6 months.

Heat lightly in the microwave or eat at room temperature.

The Verdict.

SO. Some might call Boiled Peanuts an acquired taste.

1 out of my 3 kids liked them --- Adam and I and my mom really really liked them ---

they are slightly addicting and after about a dozen or so you simply can't stop eating them they are so good.

If you want to make Cajun Style Boiled Peanuts

then add this to the water while they are cooking:

3 whole Jalapeño peppers, sliced right down the middle

1 tablespoon garlic powder

1 tablespoon crushed red chili flakes

4 tablespoons Kosher Salt

enjoy!!

happy slow cooking!!! steph

psst..... want another super fun peanut recipe? you can make candy that tastes JUST LIKE A PAY DAY bar! #anditssogoodIcantbelieveit

;-)

I hope you enjoy them!!
have a happy Wednesday, steph

store ~ podcast ~ coaching

thank you!!

Stephanie O'Dea

1534 Plaza Lane #256, Burlingame California, 94010-3204

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