1/4 c. unsalted butter, melted
2 (12-oz.) cans cocktail peanuts
1 (1.25-oz.) pkg. chili seasoning
1. Dump peanut on the bottom of a three-quart slow cooker and pour butter over the top.
2. Sprinkle the dry chili seasoning over the top and toss until peanuts are evenly coated.
3. Cover and cook on low for two hours, remove the lid and turn to high for 15 additional minutes.