Easy Cheesy Slow Cooker Grits
This recipe for Easy Cheesy Slow Cooker Grits is a gamechanger, they’re so incredibly simple to make. Seasoned to perfection these slow cooker grits are filled with plenty of sharp cheddar cheese to complete this easy and flavorful side dish.
Easy Cheesy Slow Cooker Grits Recipe
What are grits made of? If you’ve never had Southern grits, they have a noticeably finer texture than polenta. Grits are made from corn that have had the outer hull removed and polenta is ground from whole kernel corn hence the difference in texture. They’re scrumptious served for breakfast or as a side dish at any meal of the day. This recipe for grits, uses yellow stone ground grits are mixed with chicken broth and cream then cooked with softened chive and onion cream cheese to give them a smooth and velvety texture. A generous amount of cheddar cheese is the final step to make them.
How to Make the Best Easy Cheesy Slow Cooker Grits Recipe
Grits are to a Southerner what polenta is to an Italian and can be used in a variety of ways. They’re a Southern staple and always will be.
- Ingredients you’ll need to make homemade Easy Cheesy Slow Cooker Grits: Yellow stone ground grits, chicken stock, light whipping cream, chive and onion cream cheese, salt, black pepper, shredded cheddar cheese and butter.
- You can use any shape or similar size crockpot or slow cooker to make this grits recipe.
- This recipe uses stone ground grits not instant or quick cooking grits. It’s important to use stone ground grits to hold up to the slow cooking process.
- You can make these grits one day up to one day in advance and chill them in the refrigerator to reheat later. When doing so, you will need to reheat them on the stovetop in a heavy bottomed saucepan over medium heat. You’ll need additional chicken stock, cream or milk to thin the grits as they naturally solidify when chilled. Stir them constantly to prevent them from sticking to the bottom of the saucepan. If time allows, you can reheat them on high in the slow cooker, but this will take more time. Likewise, they will need additional liquid to thin chilled grits.
- Cooked grits will last in the refrigerator for up to 5 days.
- How do you serve grits? Serve these cheese grits topped with collard greens, make your own shrimp and grits, beef stew, smoked sausages your favorite skillet brunch dishes or simply smothered with eggs for a delicious start to your day.
- Grits can also be made into a casserole. See how in my recipe that combines two downhome favorites Southern Grits and Greens Casserole.
What are Stone Ground Grits?
Stone ground grits are just as the name suggests, coarsely ground corn that’s turned into corn meal using a stone milling process. The texture is more coarse than quick cooking or instant grits. Stone ground grits take a bit of time and attention when made on the stovetop. While I do believe they’re well worth the effort, it’s nice to have them simmering in the slow cooker on busy days. One of my favorite ways to serve these cheese grits is topped with my succulent slow cooker braised beef ribs. Both the cheese grits and the tender ribs can be made in a slow cooker, it doesn’t get any better or simpler than that. Read more about the many faces of grits here on Southern Living.
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Easy Cheesy Slow Cooker Grits
Ingredients
- 2 cups yellow stone ground grits
- 1 32 oz container low sodium chicken broth
- 2 cups light whipping cream
- 1 8 oz container chive and onion cream cheese, softened
- 2 tsp garlic salt
- 1/2 tsp black pepper or to taste
- 2 1/2 cups shredded sharp cheddar cheese divided
- 2 Tbsp butter
Instructions
- Spray the bottom and sides of a 6-quart oval slow cooking lightly with cooking spray.
- Whisk together the chicken broth, whipping cream, cream cheese, garlic salt and pepper. Add the grits and 2 cups shredded cheese. Mix well.
- Pour into the slow cooker, stir to evenly distribute the grits.
- Cover and cook on low for 4-6 hours, stopping to stir periodically (Once after cooking for 2 hours then every hour or so thereafter, if possible) Cook until the grits are tender.
- Uncover and stir-in butter. Mix until melted. Sprinkle the remaining cheese on top.
- Let stand uncovered for 10 minutes prior to serving. Grits will thicken further as they cool.
Nutrition
These grits look amazing!! I would like to cut the recipe in half; how would you suggest I adjust the time?
I make this recipe just as is. That said, you may check a smaller batch halfway through the recommended cooking time and adjust from there. If you make a whole batch, freeze half for another meal. Thaw in the refrigerator then reheat over medium heat, adding a small amount of chicken stock, milk or cream to thin.
Thank you for the suggestions! I think I will make a whole batch and freeze what we don’t eat!
Have you made these overnight before? I’ve read several recipes for overnight grits that have similar ratios of grits to liquid that allow for an 8h cook. Curious if you’ve tried and what the outcome is?
I cook these grits just as described in the recipe. If you try it, let us know how it goes.
So if you woke up late are on a time crunch for an event could you speed cooking by turning on high for the first 2 hours and then back down to low??
I haven’t tested your exact scenario, but you likely could. Just keep an eye on them.
These are the best grits I’ve ever had! I made them at work today to take to a fish fry as soon as I get off this afternoon and everyone that has walked into my office has had to try them and then demanded the recipe! They’re super easy to make and absolutely delicious!
Thank you!
I can’t find yellow stone ground grits…should I use yellow polenta grits or white corn grits instead?
You can use white corn grits (not quick cooking or instant) but it will change things. Each variation whether it’s grits or polenta, will cook slightly differently. I think if you use a comparable product the cook time will be close to the same but as always, keep an eye on it since stone ground grits take longer to cook and suit the slow cooking process the best.
Mine are clumping at 3 hours…
It sounds as if your slow cooker runs hot, add more broth and whisk, that should thin them.
First of all, I made these as a “test” because my plan is to have this as part of my daughter’s grad party menu and they were delicious and decadent. They passed the test!
For the party I plan to make a triple batch. My friend loaned me a slow cooker that I believe is 8 quart size so I know it will all fit. Do you think the cook time will be the same? I plan to assemble and make these they morning of the party so I’ll leave some extra time either way.
Let’s see … I’m making at least 4 different items from your site for her party:) There is some serious excitement going on around here about this menu (and some serious stress on my end as I prepare to make it all!)
Thanks!
How exciting send my best wishes to her! As far as cooking time, tripling ingredients along with a different slow cooker just might call for an adjustment.I would recommend that you keep an eye on them checking at 4 hours, then increasing from there, if needed. A larger batch may need extra time so use your best judgement and you’ll do fine. Have fun!
Can water be used in place of broth? If so, should salt be increased?
Also, can recipe be adjusted for 4-hour setting?
Thanks.
You can use water instead of broth and yes, you may need to adjust the salt to your taste. Your slow cooker may finish in 4 hours, taste and adjust time from there.
Might I use water in place of broth? Thanks.
Hey! Can these be made a day ahead in the crock pot? Would I be able to reheat in the crockpot the next morning? Thank you! Alleyne
Yes, you can. Have chicken broth or cream handy as you may need to add some to reheat them as you know grits become solid when chilled.
Thank you!!!
I watched an early show this morning where you cooked slow cooker grits and greens casserole with shrimp. Could you please send me that recipe? Being a southerner myself, I love your show when I’m able to find it.
If I were to double this recipe…
A.) Would I need a bigger crock or do you think it would all fit in one?
B.) How much extra time if any do you think it would need? (double the time?)
I am making this in the morning so an asap answer would be awesome!! 🙂
It likely would still fit in a 6 quart slow cooker. Do not cook double the time but, they may need to cook longer. Check at 4 hours and adjust from there.
In Australia I haven’t seen grits available to purchase. Could I use polenta or extra fine semolina? Love your recipes. Thanks for sharing.
You could use polenta, sure.
What could you substitute for the chicken broth for someone who wants no meat or poultry products. Would vegetable broth work?
Oh sure, that would work just the same.
Nothing loke good ‘ol cheesy grits. There is a local restaurant that serves Blue Cheese grits.
GAME changer!..
I love bleu cheese so I bet those are amazing!
Melissa, Thank you so much for clarifying a point I have tried to tell Australians for years……… Grits are NOT oatmeal! Some people just have to learn the hard way. Great post. Thanks for the clear and concise information you provided. 🙂 Caz
It’s my pleasure, and you’re right grits are absolutely nothing like oatmeal. Thanks so much for visiting!
How could I cook these without using crock pot. I want to make them Christmas morning and do not have that 4 hour cooking time?
This is a stovetop version from the recipe index.
You could combine the ingredients late the night before, and turn
it on 4 hours before Christmas morning breakfast.
wow, it looks different but I never heard the name of the dish but it looks good. I hope it is tasty.
I miss cheesy grits and haven’t made them in years! Thanks for the delicious reminder 🙂 Your recipe sounds great!
Thanks Tricia, they’re so delicious in so many ways.