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

How to Make Slow cooker Chipotle and Chili Boiled Peanuts


  1. Put 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.

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About Slow cooker Chipotle and Chili Boiled Peanuts

Course/Dish: Other Appetizers

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