Slow Cooker Boiled Peanuts

If you are planning a game day get together, I strongly suggest remembering your slow cookers. This recipe for boiled peanuts utilizes your slow cooker to allow for safer overnight cooking.

Gluten Free Boiled Peanuts Recipe


1½ pounds raw peanuts, in the shell
4 tablespoons kosher or fine sea salt
1 tablespoon vegetable, canola, or other cooking oil, optional


Use a 6-quart or larger slow cooker.

Place the raw peanuts in the shell into your slow cooker and add the salt.

If desired, add cooking oil. (This helps with peeling but is not absolutely necessary.)

Add enough fresh water to the slow cooker that if you push the peanuts down, they will be covered by at least 1 inch of water.

Cover and cook on high for 18-24 hours.

Halfway through cooking time, add a few cups of water to replace the water that has evaporated.

After 18 hours, scoop a peanut out with a slotted spoon and let it cool so you can handle it. Peel and taste. It should be melty and creamy and not have any sort of “bite” or al dente feel to it.

Spread several paper towels onto a baking sheet and spoon the nuts onto the paper towels to let dry a bit and cool.

Store peanuts in the refrigerator in a sealed container for up to 7 days or freeze them for up to 6 months. Heat lightly in the microwave or eat at room temperature.


Serves 20

Written by Stephanie O’Dea

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Categories:    Gluten Free Snacks