Slow cooker Chipotle and Chili Boiled Peanuts

Lynnda Cloutier


A spicy treat for kickoff seasonSource: Unknown

★★★★★ 1 vote


2 pounds raw peanuts in shells
2 tbsp. ground chipotle pepper
2 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. kosher salt


1Put peanuts in a 6 quart slow cooker. Sprinkle with chipotle pepper, cumin, garlic powder and salt. Add enough water to cover peanuts. Cover and cook on low for 8 hours or overnight. Store in airtight container in refrigerator for up to 3 days or freeze for up to 6 weeks.

About this Recipe

Course/Dish: Other Appetizers