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Ball season around here comes with a cup of warm, salty boiled peanuts. These crock pot boiled peanuts bring that roadside stand snack home, and the slow cooker handles the long cook while you go about your day. Making Southern boiled peanuts in a crock pot also means they stay warm in the brine for as long as the game runs, so everyone can scoop their own.
Growing up in the South, boiled peanuts were always around. Roadside stands. Little League games. Rays games. But I don’t remember my mom ever making them at home. They were a treat you picked up somewhere.
My husband loves boiled peanuts, so after I got married, I wanted to get my own recipe right. I started with the traditional version, just salt and water, and they were good. But you know me, I want that flavor punch. I was planning a spicy batch for a party one day and grabbed a can of jalapeños with carrots and onions, kind of by mistake.
We loved it. Not overly hot, just a little heat and a lot of flavor, and the chicken broth brings it up another notch. My family asks me to make them at least once a month, and this is the usual request. Here’s exactly how I do it.
Why You’ll Love These Crockpot Boiled Peanuts
Once they’re in the slow cooker, these mostly take care of themselves. Your only job is adding a little water if they need it.
- ❥ Flavor payoff. The pickled jalapeños, carrots, and onions cook right in with the peanuts, so every one picks up that flavor with only a mild heat.
- ❥ Chicken broth instead of plain water. Broth brings the flavor up a notch, and since it’s already salted, this recipe uses far less salt than most.
- ❥ Go Cajun when you want to. Swap the jalapeños for Cajun seasoning, Old Bay, and garlic, and the same method gives you a whole different batch.
- ❥ Canned or bagged boiled peanuts work too. Already-cooked boiled peanuts soften up in about 1 to 2 hours on high with the same brine.
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Green Peanuts vs Raw Peanuts for Boiling
Green peanuts are the ones to grab when you can find them. They’re freshly harvested and haven’t been dried, so they still hold moisture and cook faster. I find them right in the produce section of my grocery store, and a local produce company near me sells frozen green peanuts, so I stock up and make these year-round.
Raw peanuts are the dried, in-shell kind you’ll see most of the year. They work in the slow cooker too. Go with the longer end of the cook times, and soak them first like you would dry beans to help them along. If you’d rather not wait a full day, my Instant Pot Boiled Peanuts use the same flavor-forward twist.
Ingredient Notes
- Green raw peanuts: Look in the produce section when they’re in season, or use dried raw peanuts and give them the longer cook time.
- Jalapeños with carrots and onions: This is the twist. They add flavor and just a little heat, and you can leave them out for classic salted peanuts.
- Kosher salt: The range is wide on purpose, since salted broth already carries a lot of it. Start low and taste once the peanuts are soft.
- Chicken broth: It brings the flavor up a notch over plain water. Water works if that’s what you have.
- Water: Tops off the liquid so the peanuts stay covered as they soak it up.
How to Make Boiled Peanuts in a Crock Pot
✱ Below are step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Sort and Rinse the Peanuts
Sort through the peanuts and rinse them well.
Step 2 | Add the Peanuts, Jalapeños, and Salt
Add the peanuts to a 6-quart slow cooker. Pour in the jalapeños with carrots and onions, if you’re using them, then add the salt.
Step 3 | Cover with Liquid
Pour in the broth and water until the peanuts are covered, then stir. Plan on 10 to 12 cups of liquid total. The peanuts will float at first, and that’s fine with the lid on.
Step 4 | Cook Low and Slow
Put the lid on and cook on low for 22 to 24 hours or on high for 12 hours. You can also start on high for 6 hours, then drop to low for 12 to 16 hours.
Using dried raw peanuts? Go with the longer end.
Step 5 | Check Halfway Through
About halfway through, check on them and adjust the jalapeños and salt.
If the liquid has dropped below the peanuts, add enough to cover them again. Take a look from time to time after that. Some batches are thirstier than others.
Step 6 | Taste for Doneness
They’re ready when the shells are semi-soft, and the peanuts inside are extra tender. Crack one open and taste. That’s your cue to check the salt too, since the flavor keeps soaking in the longer they cook.
Step 7 | Keep Warm and Serve
Keep them warm in the crock pot, right in the brine. Scoop them out with a slotted spoon into bowls or cups.
If you prefer, you can drain them.
Cajun Boiled Peanuts and Other Variations
- Cajun boiled peanuts in the crock pot: Skip the jalapeños. Add 1/4 cup Cajun seasoning, 1 tablespoon Old Bay, 2 teaspoons minced garlic, and 2 tablespoons salt. Swapping some of the liquid for a can of beer is optional, but it gives them a slightly different Cajun flair.
- Spicier: Add crushed red pepper, Cajun seasoning, or more jalapeños.
- Classic salted: Leave out the jalapeños and use water and salt only, the traditional way.
- Stovetop boiled peanuts: Add everything to a large pot or Dutch oven and bring it to a boil. Turn it down to medium-high and keep it at a high simmer, checking every hour and adding water as the peanuts soak it up. Green peanuts take 3 to 5 hours, and dried raw peanuts take 6 to 8.
Using Canned Boiled Peanuts in the Crock Pot
Canned or bagged boiled peanuts: Cover them with broth or water, add the jalapeños with carrots and onions, and cook on high for about 1 -2 hours, or about an hour on the stove. Taste before adding salt, since they usually have enough already.
Gluten-Free Crock Pot Boiled Peanuts
The base recipe has no flour and no thickeners, just peanuts, salt, broth, water, and pickled vegetables. The two labels to check are the chicken broth and the canned jalapeños, since some brands add ingredients or process on shared equipment. I use La Costeña brand jalapeños, which, according to the Fig App, are GF.
For the Cajun version, check your seasonings. I’ve used Slap Ya Mama Original Blend and McCormick Old Bay, and both are currently labeled gluten-free in the US (both checked September 2026). Regular beer contains gluten, so leave it out or use a beer labeled gluten-free.
If you or someone you’re serving has celiac disease, check every label carefully before you start, since formulations can change without notice.
Tips for the Best Boiled Peanuts
- How much salt for boiled peanuts? With salted broth, I use about 3 to 4 tablespoons. With water only, start at 1/3 cup kosher salt and go up to 1/2 cup. Start low, taste as they cook, and adjust.
- Judge the salt once they’re soft. A crunchy peanut won’t tell you much. Once they’re tender enough to eat, taste one and decide, and remember the flavor keeps building the longer they cook.
- Plan for thirsty peanuts. The age of the peanuts changes how much liquid they drink and how long they need. Check in and keep them covered.
- Whole jalapeños run milder. Whole jalapeños cook up a little less spicy than sliced ones. Want more heat? Add more later.
- Don’t worry about floating. With the lid on, they cook through fine. If you want them sitting lower in the liquid, set a plate on top.
What to Serve With Southern Boiled Peanuts
Around here, boiled peanuts come out on the game day menu, for a picnic, and all through fall. Pack them for the ballpark or a tailgate, or keep the crock pot on warm while the game’s on at home.
For a full game day spread, set them out with my Crockpot Little Smokies, Mississippi Meatballs in the Crock Pot, or Slow Cooker Buffalo Chicken Dip. Want a new twist on the peanuts themselves? Try my Bloody Mary Boiled Peanuts.
How to Store and Freeze Boiled Peanuts
Make Ahead: These are made to hold in the slow cooker. Make them ahead and keep them on warm in the brine until everyone’s ready.
Storage: Store cooled peanuts in an airtight container in the fridge for 5 – 7 days. Keep them in the brine to hold the flavor. Because they’re so high in moisture, they spoil quickly, so toss them if they turn slimy, smell sour, or show any mold.
Freeze: Freeze cooled peanuts in freezer-safe bags for up to 6 months, with or without the brine. If you freeze them in brine, leave half an inch at the top for expansion.
Reheat: Warm them in their brine in the crock pot, on the stovetop, or in the microwave until they’re hot all the way through. You’re only warming them up.
Frequently Asked Questions
22 to 24 hours on low, or 12 hours on high. Dried raw peanuts need to cook toward the longer end of the cook time.
Crack the soft shell open with your fingers or teeth, sip the salty brine, and eat the peanuts inside.
No. Eat the peanuts inside and toss the shells.
They need more time. Older and dried peanuts take longer, so keep them covered with liquid and keep cooking until they’re tender.
More Appetizer Recipes
- Rotel Dip With Ground Beef: A warm, cheesy dip to set out next to the peanuts on game day.
- Mexican 7 Layer Dip: A cold dip for the same spread, so not everything has to stay warm.
- Slow Cooker Spinach and Artichoke Dip: Another appetizer your slow cooker can handle while you get everything else ready.
- Homemade Pimento Cheese: Another Southern snack that belongs at the same table.
- French Dip Sliders: Something heartier when the crowd needs more than snacks.
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Crock Pot Boiled Peanuts Recipe
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Ingredients
- 2 pounds green raw peanuts
- 7 – 12 ounce can jalapeños with carrots & onions - or to taste – optional
- 2-5 tablespoons kosher salt - or to taste
- 8 cups broth - I use chicken broth, or water (or enough to cover)
- 2 – 4 cups water - plus more as needed as the liquid absorbs into the peanuts
Instructions
- Sort and rinse peanuts well.
- Add the peanuts to the crockpot. Pour in jalapeños (if using) and salt.
- Pour in broth and/or water to cover and stir.
- Place the lid on the slow cooker.
- Cook on low for 22 – 24 hours.On high for 12 hours or on high for 6 hours, then reduce to low for 12 to 16 hours.
- Check about halfway through and adjust jalapeños and salt as needed. If you need to add more liquid, add enough to cover the peanuts. Check from time to time to see if they need more liquid.
- Keep warm in the crockpot in the brine. Remove with a slotted spoon to serve.
Notes
- Green Peanuts (freshly harvested, un-dried): Boil for 3 to 5 hours.
- Raw Peanuts (dried, standard store-bought in-shell): Boil for 6 to 8 hours.
- Salt: I have a wide range of salt because everyone likes salt to taste. I usually do about 3-4 tablespoons with salted broth. If you are using water only or low-sodium broth, you may want to adjust. This will be to preference. Start low, taste as you cook, and adjust.
- The jalapeños are not overly hot, but you can adjust the amount you add to taste and add more later. They add a lot of flavor as they cook.
- Broth is optional but also adds flavor.
- Want them spicy? Add crushed pepper, Cajun seasoning, or more jalapeños for extra heat.
This recipe is naturally gluten-free when you use gluten-free chicken broth and jalapeños. For the Cajun version, use a gluten-free Cajun seasoning and skip the beer or use one labeled gluten-free. Labels change, so always double-check, especially for celiac disease. See my Gluten-Free section for brand recommendations.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Do you eat shell to
Hi Debby. No just crack the shell open and eat the soft inside!