Slow-Cooker Spicy Boiled Peanuts
Makes about 1½ pounds
  • 1½ pounds jumbo raw dried unshelled peanuts
  • 10 cups water
  • 2 cloves garlic, smashed
  • ¼ cup salt
  • 1 tablespoon Creole seasoning
  1. In a large saucepan, bring peanuts and water to cover to a boil over medium heat. Drain and rinse with cool water.
  2. In a 4-quart slow cooker, stir together peanuts, 10 cups water, and all remaining ingredients. Cover and cook on low until shells are tender, 20 to 24 hours. Drain well before serving. Refrigerate in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at