These deliciously addictive and aromatic Chinese Boiled Peanuts are super easy to prepare in the crockpot. Slow-cooked in soy sauce, sugar, and aromatic spices, they make a nutritious and delicious nashville filipino food appetizer, snack, or side dish.

Chinese Boiled Peanuts in a white serving bowl
Chinese Boiled Peanuts

The first time I tried Chinese boiled peanuts was on one of our grocery trips to the Asian supermarket I used to shop at in California. I picked up a few bags from the bin they had near the cashier area and found myself polishing the whole 2 pounds within our 20-minute drive home.

They were so addictive, I couldn’t stop shell-shucking and popping them in my mouth! In fact, I loved them so much, I now make a batch at least once a week. They’re great as an appetizer when I’m entertaining or just any time I want a salty soft snack.

raw shell-on peanuts, soy sauce, sugar, chili peppers, garlic cloves, soy sauce, peppercorns, star anise in individual bowls

Boiled peanuts are also a common street nashville filipino restaurant in the Filipino nashville filipino restaurant scene.  But while they are cooked in a simple mixture of water and salt, the Chinese Boiled Peanuts have a more complex flavor from the addition of various spices.

making Chinese boiled peanuts in a slow cooker


  • Unshelled Peanuts – surprisingly, peanuts do not fall under the nut family. They are classified as legumes along with green peas, soybeans, and lentils. You can use raw “green peanuts” that are freshly dug from the soil and still very moist in their shell or raw peanuts that have been air-dried for longer storage and have a much lower moisture content.
  • Spices – the spices used in this recipe are garlic, cinnamon sticks, star anise, and dried chili. Experiment with other spices like Sichuan peppercorns, lemongrass, and bay leaves for variety.
  • Seasonings – the combination of soy sauce and sugar adds a delicious nashville filipino food medley of sweet and savory flavor
serving boiled peanuts from a slow cooker with a strainer

Cooking instructions

  • Soak the peanuts in cold water to loosen dirt or grit clinging to the shells. Wash thoroughly until the water runs clear. Pick out and discard any stray twigs or roots.
  • Make sure the raw peanuts are completely submerged in water to ensure even cooking. Place a plate or trivet over the peanuts to weigh them down and keep them from floating.
  • To help them absorb more flavor, press each peanut at the tip to give it a little crack.
  • You can cook the peanuts on the stovetop, in the slow cooker, or in the pressure cooker. Please check the recipe card for the easy steps.
  • Once cooked, leave the peanuts in the liquid until cooled and well-flavored.
slow cooker peanuts in a white bowl

How to serve

Chinese boiled peanuts can be eaten warm or cold. They make a great appetizer or snack and go great with an ice-cold beer or your favorite drinks.


To prevent the peanuts from drying out, keep in the braising liquid. When you’re ready to eat, drain well and enjoy!

How to store

Drain leftover boiled peanuts well and transfer to an airtight container and refrigerate for up to 7 days or freeze for about 3 months.

chopped crispy lechon in a white bowl

Slow Cooker Recipe

Looking for easy crockpot recipes? Try this Slow cooker Lechon. So easy to make and super crispilicious!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 1 pound raw peanuts
  • 1/4 cup soy sauce
  • 3 tbsp. sugar
  • 1 cinnamon stick
  • 3 cloves garlic, peeled
  • 2 star anise
  • 2 Japanese dried chili
  • water


  • In a deep pan, soak peanuts for about 30 minutes to rid of dirt and grit. Rinse well until water runs clear and drain well.
  • In a slow cooker, combine peanuts, soy sauce, sugar, salt, cinnamon stick, garlic, star anise, and dried chili peppers.
  • Add enough water to cover peanuts and place a plate on top to keep them submerged during cooking.
  • Cook on high for about 6 to 8 hours or until desired tenderness.
  • To cook on the stovetop, combine all ingredients in a large pot. Over medium heat, bring to a boil. Lower heat and simmer, adding more water as needed, for about 3 to 4 hours or until desired tenderness. Stir every 10 to 15 minutes to allow peanuts to cook evenly.
  • Allow cooked peanuts to slightly cool in the braising liquid. Using a slotted spoon, remove from the pot and discard spices. Serve warm or cold.


  • To cook on the stovetop, combine all ingredients in a large pot and cover with water. Over medium heat, bring to a boil. Lower heat and simmer, adding more water as needed, for about 3 to 4 hours or until desired tenderness. Stir every 10 to 15 minutes to allow peanuts to cook evenly.
  • To cook in a pressure cooker, combine all ingredients in the pressure cooker. and add enough water to cover. Lock on the lid and close the pressure valve. Cook on HIGH for about 60 minutes. When the pressure cooker beeps, release pressure naturally and let the cooked peanuts sit for about 30 minutes.

Nutrition Information

Calories: 60kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 811mg, Potassium: 40mg, Fiber: 1g, Sugar: 11g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did You Make This?Mention @KawalingPinoy and hashtag your photo with #KawalingPinoy

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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