How To Make Grits in the Slow Cooker

There’s something undeniably comforting about a bowl of warm, buttery grits. The creamy texture, the subtle corn flavor, the way it wraps you up from the inside out—it’s pure Southern magic. And when you let them simmer low and slow in a slow cooker, they become even more luxurious, without needing constant babysitting. Trust me, once you try slow cooker grits, there’s no going back.

Behind the Recipe

Grits have always had a seat at my family’s breakfast table. I remember the bubbling pots on weekend mornings, the scent of warm cornmeal filling the kitchen, and my grandma’s rule—never rush grits. That’s where the slow cooker comes in. It brings out that same nostalgic flavor and texture, but with way less effort. Whether it’s for a lazy Sunday brunch or a big holiday spread, these grits come out just right, every single time.

Recipe Origin or Trivia

Grits originated from Native American communities who ground dried corn into a coarse meal and cooked it into a porridge. Over time, this humble dish became a Southern staple, especially in places like Georgia and South Carolina. They’re often served with butter, cheese, or shrimp, and are celebrated across the South for their versatility and heartiness. What’s lovely is that grits tell a story of tradition, adaptation, and comfort all in one.

Why You’ll Love How To Make Grits in the Slow Cooker

Making grits in the slow cooker isn’t just easy, it’s life-changing. Here’s why:

Versatile: Perfect as a breakfast side, a creamy base for shrimp, or a cozy dinner bowl with toppings.

Budget-Friendly: Made from simple pantry staples, it’s one of the most economical dishes around.

Quick and Easy: Just mix, set, and forget. Let your slow cooker do the work while you go about your day.

Customizable: Add cheese, garlic, jalapeños, or herbs. It’s your grits, your way.

Crowd-Pleasing: Creamy, buttery, and deeply satisfying—this dish never fails to impress a crowd.

Make-Ahead Friendly: You can prep it the night before and wake up to ready-to-serve grits.

Great for Leftovers: Reheat with a splash of milk or broth, and they’re just as good the next day.

Chef’s Pro Tips for Perfect Results

Here are a few little secrets to take your grits from good to unforgettable:

• Use stone-ground grits for the best texture and flavor. Instant won’t hold up the same way.
• Stir occasionally if you’re around to prevent sticking along the edges.
• Add cheese or butter only after the grits are fully cooked for a rich finish.
• Keep an eye on the liquid. If your slow cooker runs hot, you might need a splash more water or milk.
• Let them sit for 5 to 10 minutes after cooking so they can thicken up to the perfect consistency.

Kitchen Tools You’ll Need

To keep things simple and smooth, here’s what you’ll want to have ready:

Slow Cooker: The star of the show, perfect for low and slow cooking.

Measuring Cups: For precise grits-to-liquid ratios.

Whisk or Spoon: To stir everything together at the start.

Ladle or Serving Spoon: For scooping out perfect portions when ready.

Ingredients in How To Make Grits in the Slow Cooker

The magic of this recipe lies in its simplicity. Here’s what you’ll need:

1. Stone-Ground Grits: 1 cup. These are less processed and give that perfect creamy texture.
2. Water: 4 cups. Forms the base liquid that slowly absorbs into the grits.
3. Whole Milk: 1 cup. Adds creaminess and richness.
4. Butter: 3 tablespoons. Stirred in at the end for flavor and silkiness.
5. Salt: 1 teaspoon. Brings out the natural corn flavor.
6. Black Pepper: 1/2 teaspoon. Adds a mild, cozy warmth.

Ingredient Substitutions

Sometimes you need to work with what you’ve got. Here’s how to make it work:

Stone-Ground Grits: Quick grits (reduce cook time and liquid).

Whole Milk: Half-and-half or cream for extra richness, or all water for dairy-free.

Butter: Margarine or dairy-free butter if needed.

Black Pepper: Crushed red pepper flakes for a kick.

Ingredient Spotlight

Stone-Ground Grits: Unlike instant or quick grits, these are coarsely ground and retain more flavor and texture. They take longer to cook, but the results are so worth it.

Whole Milk: Adds a richness that balances the earthy corn notes and gives grits their luscious, spoon-coating consistency.

Instructions for Making How To Make Grits in the Slow Cooker

This process is truly hands-off and rewarding. Here are the steps you’ll follow:

1. Preheat Your Equipment:
There’s no need to preheat the slow cooker, but lightly grease the insert with butter or cooking spray to prevent sticking.

2. Combine Ingredients:
In the slow cooker, whisk together the grits, water, milk, salt, and pepper until well mixed.

3. Prepare Your Cooking Vessel:
Secure the lid on your slow cooker. Set it to low heat.

4. Assemble the Dish:
Let the mixture settle evenly in the pot. No need to stir frequently unless you’re nearby.

5. Cook to Perfection:
Let the grits cook on low for 6 to 8 hours, or until thick and creamy. Stir once or twice if you’re around, especially toward the end.

6. Finishing Touches:
Once cooked, stir in the butter until fully melted and smooth. Taste and adjust seasoning if needed.

7. Serve and Enjoy:
Spoon into bowls while hot, top with extra butter, cheese, or your favorite add-ins. Get cozy and dig in!

Texture & Flavor Secrets

What makes these grits special is their ultra-creamy texture and warm, buttery flavor. Slow cooking lets the starches break down slowly, giving them that smooth, almost pudding-like consistency. Combined with milk and butter, they turn into a rich, comforting bowl that feels like a warm hug.

Cooking Tips & Tricks

These little pointers go a long way:

• Use stone-ground for better texture and flavor.
• If grits look too thick, stir in a splash of warm milk or water before serving.
• Add cheese like cheddar, gouda, or even cream cheese after cooking for extra indulgence.
• A bit of garlic powder or chives can lift the flavor.

What to Avoid

Even simple recipes have their pitfalls. Watch out for:

• Overcooking on high heat, which can make grits gritty or gluey.
• Using water only, which can make them bland unless you heavily season.
• Forgetting to stir if your slow cooker runs hot—edges can crust.

Nutrition Facts

Servings: 4
Calories per serving: 240

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 6–8 hours
Total Time: 6 hours 5 minutes

Make-Ahead and Storage Tips

Grits are super friendly to prepping ahead. You can prepare them the night before and set your slow cooker to run while you sleep. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, just add a splash of milk and warm gently over low heat or in the microwave. You can also freeze in portions and thaw overnight.

How to Serve How To Make Grits in the Slow Cooker

Grits are incredibly versatile when it comes to serving:

• Serve with a pat of butter and cracked pepper for breakfast.
• Top with cheese and scallions for a savory twist.
• Use as a bed for shrimp, sausage, or braised veggies for a full meal.
• Stir in roasted garlic or hot sauce for an extra punch.

Creative Leftover Transformations

Turn yesterday’s grits into something new:

• Grit Cakes: Chill, slice, and pan-fry until golden.
• Cheesy Grit Bake: Mix in cheese and eggs, then bake into a casserole.
• Savory Breakfast Bowl: Add a poached egg and sautéed spinach for a morning boost.

Additional Tips

Want even more flavor? Try these:

• Cook the grits with vegetable or chicken broth instead of water.
• Finish with a swirl of cream cheese or mascarpone for tangy richness.
• Add a handful of sharp cheddar for next-level comfort.

Make It a Showstopper

Presentation matters. Serve your grits in rustic ceramic bowls, with a pat of butter melting on top and a sprinkle of fresh herbs. A side of toasted cornbread and a drizzle of hot sauce takes things over the top.

Variations to Try

Explore new ways to enjoy slow cooker grits:

• Cheddar and Jalapeño Grits: Add shredded sharp cheddar and chopped fresh jalapeños.
• Creamy Garlic Grits: Stir in roasted garlic puree.
• Herb Grits: Add chopped chives, parsley, or thyme before serving.
• Shrimp and Grits: Serve with sautéed shrimp and a touch of Cajun seasoning.
• Sweet Grits: Swap salt for a bit of sugar and top with fruit and cream.

FAQ’s

Q1: Can I make these grits overnight?

Yes, just set your slow cooker before bed on low and wake up to creamy grits.

Q2: Can I double the recipe?

Absolutely. Just keep the liquid-to-grits ratio the same and adjust the slow cooker size.

Q3: How do I prevent the grits from sticking?

Grease the slow cooker and stir once or twice during cooking if possible.

Q4: Can I use almond milk or oat milk?

Yes, but choose unsweetened varieties to avoid flavor changes.

Q5: Do I need to soak the grits?

No soaking needed for slow cooker grits.

Q6: How long do leftovers last?

They’ll keep in the fridge for up to 4 days or freeze for 1 month.

Q7: Can I make these grits without milk?

Yes, use all water or broth for a dairy-free version.

Q8: What toppings go best?

Butter, cheese, scallions, shrimp, hot sauce, or even sautéed mushrooms.

Q9: Can I cook them on high?

Low is best. High may overcook them and affect texture.

Q10: Can I reheat them in the microwave?

Yes, with a splash of milk stirred in.

Conclusion

Whether you’re a lifelong grits lover or trying them for the first time, this slow cooker method is a total game-changer. It’s the kind of dish that brings warmth to your morning and comfort to your table. Let me tell you, it’s worth every bite. Now go grab that spoon and get cozy.

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