These Crock Pot Grits are my secret to getting rich, creamy, buttery Southern-style grits on the table without hovering over the stove! With just a quick stir and a handful of ingredients, the slow cooker takes it from there. Whether I serve them with eggs and gravy for breakfast or as a side dish, it’s the recipe I rely on when I want to serve something that feels special, without the extra work.
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As a Southerner, grits are near and dear to my heart, and I take making and serving them as serious business. They’ve been a part of my life for as long as I can remember—served up at family breakfasts, tucked next to fried eggs, or stirred slow and rich on the stove for Sunday suppers. Thick, creamy, and loaded with butter and salt, they taste like home. That’s why I love making them in the Crock Pot. It’s hands-off, easy, and still delivers that same cozy feeling I’ve always known.
What Kind Of Grits Should I Use?
Most people want to know if they can substitute quick or instant grits for stone-ground or old-fashioned ones to save time. The answer: it’s best to stick with stone-ground or old-fashioned grits for Crock Pot cooking. Quick or instant grits can get mushy or overcooked since they’re designed for much shorter cook times.
Can I Make Slow Cooker Grits Ahead Of Time?
These grits are perfect for making ahead, especially when I’m hosting brunch or need something warm and filling for a busy morning. Once they’re done, you can keep them warm right in the Crock Pot on the “warm” setting for a couple of hours. Just stir them occasionally and, if they start to thicken too much, add a splash of milk.
Crock Pot Southern Grits Ingredients
- Water or broth – I typically use chicken broth for added flavor, but plain water works just fine. Vegetable or bone broth are great options too—use what you’ve got.
- Half and half + butter – Some folks keep it simple with just cream or butter, but I go all in. I like a little of both!
- Stone ground grits – White or yellow, both work. Just make sure they’re the kind that take a while to cook—not instant or quick.
- Kosher salt – Grits soak up flavor, so don’t be shy with the salt. It’s what brings everything to life. I always taste as I go and adjust if needed.
Recipe Variations
- Spicy Kick: Stir in a few dashes of hot sauce or a sprinkle of cayenne while cooking.
- Garlic Herb: Add minced garlic and a handful of fresh chopped herbs like chives or parsley right before serving.
- Sweet Grits: People often add salt or sugar to grits, and while I like salt, feel free to swap it with sugar.
- Cheese Grits: Stir in shredded sharp cheddar, Colby Jack, or a sprinkle of Parmesan at the end. It melts right in and adds that extra layer of richness.
How To Cook Grits In A Crock Pot
- Start with the liquids: Add the water (or broth), half-and-half, and salt to the crockpot.
- Add the grits: Stir in the stone-ground grits, then top with the sliced butter.
- Set it and forget it: Cover and cook on LOW for 7 hours or HIGH for 3–4 hours. If possible, stir them every once in a while to prevent clumping.
- Final touches: About 30 minutes before serving, stir in the remaining 1 cup of half-and-half. Taste and adjust salt as needed.
Frequently Asked Questions
Grits are a classic Southern dish made from ground corn—usually white or yellow. They’re similar in texture to polenta but have a flavor and feel all their own. When cooked low and slow, grits turn into a creamy, comforting bowl of goodness.
Not recommended. For the best creamy texture, stick with stone-ground or long-cooking grits. Quick grits can get mushy and overcooked in the slow cooker.
Stirring every so often during the cooking process is helpful. If you’re unable to stir frequently, whisk them well before serving to smooth out the mixture.
These grits will keep in an airtight container in the fridge for up to 4–5 days.
How To Store And Reheat Creamy Grits
Leftover grits can be stored in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, warm them on the stovetop or in the microwave with a splash of milk, water, or broth. Give them a good stir to bring back that creamy texture.
What To Serve With Grits Made in the Slow Cooker
These grits are the perfect base for Air Fryer Salmon and Cajun Garlic Shrimp. They are a classic for any Southern breakfast served with a fried egg, crispy Air Fryer Bacon, or Sausage Gravy. Cooking grits in the crockpot makes the perfect side dish for Oven Fried Chicken or Crock Pot Beef Roast.
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Ingredients
- 5 cups water or low sodium chicken broth
- 2 cups half and half plus more if needed
- ½ cup butter sliced
- 1 tablespoon kosher salt
- 2 cups stone ground grits yellow or white or other long cooking grits uncooked
Instructions
- Add the water, 1 cup of half and half, and salt to the crock pot.
- Add the grits and stir. Place the butter on top of grits.
- Place the lid on and cook on low for 7 hours or high for 3-4 hours. Stir every 30 minutes to an hour, if possible.
- Before the end of cooking time, stir in the additional 1 cup of half and half. Taste and add more salt if needed.
Notes
- Spicy: Add a dash of hot sauce or pinch of cayenne while cooking.
- Garlic Herb: Stir in minced garlic and fresh herbs before serving.
- Sweet: Swap salt for sugar if you prefer sweet grits.
- Cheesy: Mix in shredded cheddar, Colby Jack, or Parmesan at the end for extra richness.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk, water, or broth and stir until creamy.
Nutrition
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