Slow cooker Chipotle and Chili Boiled Peanuts
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- 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.