Thoroughly wash peanuts, pick out any leaves or stems, drain, and add peanuts to a large stockpot.
Fill the pot with enough water to cover the peanuts, and bring to a boil. Stir in salt to dissolve, lower the heat to a simmer/slight boil, and cook for 2 hours. After 2 hours, remove a peanut and give it a taste test. Add more salt, in 1/4 cup increments if desired, and continue to cook for another hour or two or until desired tenderness is reached.
Allow peanuts to soak in the brine for another 30 minutes to 1 hour then drain and serve.
Thoroughly wash peanuts, pick out any leaves or stems, drain, and add peanuts to the slow cooker.
Fill the pot with enough water to cover the peanuts, stir in salt, cover with the lid, and cook on HIGH for 5-7 hours or until desired tenderness is reached. Drain and serve.
Note: Some people store their peanuts in the brine, but I find this makes them soggy and gross. To store, seal in a covered container and zip top bag and refrigerate up to 5 days (although they won't last that long).To Freeze: Add boiled peanuts to a colander and shake off as much excess water as possible. Pack into sealed, airtight, freezer safe containers and freeze. When ready to eat, just thaw them in the fridge!