These Easy Cheesy Slow Cooker Grits are incredibly simple to make using your slow cooker. 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. Seasoned to perfection these slow cooker grits are then filled with plenty of sharp cheddar cheese to complete this simple but, flavorful dish.
Easy Cheesy Slow Cooker Grits
Grits are to a Southerner what polenta is to an Italian. They’re a staple and always will be. 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. Serve these cheese grits topped with collard greens, seafood, beef stew, smoked sausages your favorite skillet brunch dishes or simply smothered with eggs for a delicious start to your day.
Stone Ground 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 You may also like to try this recipe for New Orleans BBQ Shrimp and Grits from Grandbaby Cakes for your next Mardi Gras Celebration.
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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 Onion & Chive 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.
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Tricia @ Saving Room for Dessert says
I miss cheesy grits and haven’t made them in years! Thanks for the delicious reminder 🙂 Your recipe sounds great!
Melissa says
Thanks Tricia, they’re so delicious in so many ways.
kelly smith says
wow, it looks different but I never heard the name of the dish but it looks good. I hope it is tasty.
Debi says
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?
Melissa says
This is a stovetop version from the recipe index.
Kari says
You could combine the ingredients late the night before, and turn
it on 4 hours before Christmas morning breakfast.
Caz McLaughlin says
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
Melissa says
It’s my pleasure, and you’re right grits are absolutely nothing like oatmeal. Thanks so much for visiting!
Laura Smith says
What could you substitute for the chicken broth for someone who wants no meat or poultry products. Would vegetable broth work?
Melissa says
Oh sure, that would work just the same.
Cate says
In Australia I haven’t seen grits available to purchase. Could I use polenta or extra fine semolina? Love your recipes. Thanks for sharing.
Melissa says
You could use polenta, sure.
Nichole says
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!! 🙂
Melissa says
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.
Larry Bond says
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.
Alleyne says
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
Melissa says
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.
Alleyne says
Thank you!!!
Edie Busch says
Might I use water in place of broth? Thanks.
Edie Busch says
Can water be used in place of broth? If so, should salt be increased?
Also, can recipe be adjusted for 4-hour setting?
Thanks.
Melissa says
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.
Jean says
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!
Melissa says
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!
Robyn says
Mine are clumping at 3 hours…
Melissa says
It sounds as if your slow cooker runs hot, add more broth and whisk, that should thin them.