These Slow-Cooker Boiled Peanuts are as easy as they are delicious!
Slow Cooker Boiled Peanuts
Yields: 10-12 servings
- 1 pound raw peanuts
- 1 cup salt, divided
- 1 gallon water
- 12 cups hot water
- 3 cloves garlic, smashed
- 1 bunch fresh dill, chopped
- 1 bunch fresh chives, chopped
- 4 (1-ounce) envelopes ranch dip mix
- Garnish: fresh dill, fresh chives
- Place peanuts in a large container. Add ½ cup salt and 1 gallon water; stir to combine. Place a dinner plate on top to weigh down peanuts. Soak at least 8 hours or up to overnight. Drain; discard water.
- In a 6-quart or larger slow cooker, combine soaked peanuts and remaining ½ cup salt. Add 12 cups hot water, stirring until salt dissolves. Stir in garlic, dill, and chives.
- Cover, and cook on high 8 hours. Stir in ranch mix; cook, covered, until peanuts are tender, approximately 6 hours more. (Add hot water as needed to keep peanuts covered.)
- Remove peanuts from liquid; garnish with dill and chives. Serve hot or cold. Cover, and refrigerate up to 1 week.