There’s something deeply comforting about a bowl of creamy, perfectly cooked Crockpot Grits. This set-it-and-forget-it method delivers dreamy, lump-free grits every time with minimal effort. It’s the ultimate hands-off way to enjoy a Southern classic.
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Why You’ll Love This Crockpot Grits
- Effortless & hands-off: Just combine ingredients and let the slow cooker work.
- Perfect texture: Low, steady heat prevents lumps and scorching.
- Incredibly versatile: A fantastic base for cheese, shrimp, or simple butter.
- Feeds a crowd: Keeps warm and ready for brunch or gatherings.
Ingredients & Tools
- 1 cup stone-ground grits (not instant or quick-cooking)
- 4 cups water
- 2 cups whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese (optional, for serving)
Tools: A 4 to 6-quart slow cooker
Notes: Stone-ground grits are key for flavor and texture. The water and milk combination creates rich but not overly heavy grits.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 9 g |
| Fat: | 14 g |
| Carbs: | 31 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 5 minutes | Cook Time: 6 hours | Total Time: 6 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- What kind of grits should I use? Stone-ground grits are non-negotiable for the best flavor and texture. They take longer to cook, which is perfect for the slow cooker, and they won’t turn into a gummy paste. Avoid instant or quick-cooking varieties—they’ll become mushy.
- Can I use all water or all milk? You can, but I don’t recommend it. All water will make the grits taste a bit bland, while all milk can make them overly rich and prone to scalding. The 2:1 water-to-milk ratio here is the sweet spot for creamy, well-balanced grits.
- Why add the butter now? Adding the butter at the beginning might seem unusual, but it melts into the cooking liquid, coating the grits and helping to prevent them from clumping together. It also infuses the entire dish with a rich, buttery flavor.
- Don’t skip the initial stir. This is the only real “work” you’ll do, but it’s crucial. Whisking the grits into the cold liquid before turning on the heat ensures they don’t clump up immediately, setting you up for smooth success.
How to Make Crockpot Grits
Step 1: Combine your ingredients. Pour the water and whole milk into your slow cooker. Add the stone-ground grits, salt, and pepper. Now, take your whisk and give everything a really good, vigorous stir for about a minute. You want to make sure the grits are fully incorporated and not sitting in a pile at the bottom. This initial whisking is your best defense against lumps later on.
Step 2: Add the fat. Scatter the pieces of cold butter over the top of the grits and liquid mixture. There’s no need to stir it in again just yet—it will melt beautifully as the cooker heats up. At this stage, the mixture will look very thin and separated, which is exactly what you want. It will transform dramatically over the next few hours.
Step 3: Set it and (mostly) forget it. Place the lid securely on your slow cooker and set it to the LOW heat setting. Let the grits cook for 6 hours. I know it’s tempting, but try to resist the urge to lift the lid and stir during the first few hours. Each time you do, you let out a significant amount of heat and steam, which can extend the cooking time.
Step 4: The halfway stir. After about 3 hours of cooking, it’s safe to give the grits one quick stir. You’ll notice the butter has fully melted and the grits are starting to thicken around the edges. This stir helps redistribute everything and prevents a slightly thicker skin from forming on top. Just pop the lid back on quickly afterward.
Step 5: Check for doneness. At the 6-hour mark, your grits should be tender, creamy, and have a lovely, porridge-like consistency. Give them a final stir—they will be thick and luxurious. Taste one to make sure the gritty texture is completely gone. If they need a minute more, just let them go for another 15-30 minutes on LOW.
Step 6: Final touches and serving. Once the grits are perfectly cooked, you can stir in your optional shredded cheddar cheese until it’s melted and gooey. If the grits have thickened more than you’d like, you can stir in a splash of warm milk or water to loosen them up to your preferred consistency. Serve immediately while they’re piping hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Portion and freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat with a splash of milk or water, stirring over low heat until creamy.
Serving Suggestions
Complementary Dishes
- Southern-Style Shrimp and Gravy — The classic pairing. The rich, savory gravy seeps into the creamy grits for a truly iconic bite that’s pure comfort.
- Crispy Bacon or Sausage Patties — That salty, crunchy contrast against the smooth grits is a textural dream come true, especially for a hearty breakfast.
- Sautéed Garlicky Greens — Something like kale or collard greens adds a vibrant, slightly bitter note that cuts through the richness of the grits beautifully.
Drinks
- A Bold Bloody Mary — The spicy, tangy cocktail is a fantastic brunch companion that stands up to the hearty, creamy dish.
- Sweet Iced Tea — A Southern staple for a reason. Its refreshing sweetness is the perfect palate cleanser between rich, savory bites.
- Hot Coffee with Chicory — The deep, slightly bitter notes of chicory coffee complement the corn flavor of the grits in a wonderfully rustic way.
Something Sweet
- Buttermilk Biscuits with Jam — Continue the Southern theme with flaky, warm biscuits and a dollop of sweet strawberry or peach jam on the side.
- Pecan Pie Bars — All the gooey, nutty goodness of pecan pie in a easy-to-eat bar form. They’re the ideal sweet finish.
- Fresh Berry Parfait — For a lighter option, layers of yogurt, honey, and fresh berries provide a cool, bright contrast to your meal.
Top Mistakes to Avoid
- Using instant or quick grits. They are processed to cook quickly and will completely break down and become a gluey, unappealing mess in the slow cooker. The long, gentle cooking time requires the sturdy structure of stone-ground grits.
- Stirring too often. I’ve messed this up before too, constantly checking on them. Every time you lift the lid, you release heat and steam, which can drop the temperature and significantly increase your cooking time. Trust the process after that initial stir.
- Cooking on HIGH heat. It might be tempting to speed things up, but high heat will likely cause the milk to scald and the grits to cook unevenly, leading to a burnt bottom and undercooked top. Low and slow is the only way to go for creamy perfection.
- Forgetting the initial whisk. If you just dump the grits in and don’t whisk them into the liquid, they will instantly form stubborn clumps that are nearly impossible to get rid of later. A little effort at the start saves you a lot of frustration.
Expert Tips
- Tip: For an extra layer of flavor, toast your dry grits in a skillet over medium heat for 3-4 minutes before adding them to the slow cooker. You’ll notice a beautiful, nutty aroma—this deepens the corn flavor incredibly.
- Tip: If you need to keep the grits warm for an extended period after cooking, switch your slow cooker to the “WARM” setting. They can happily sit for another hour or two without drying out or burning.
- Tip: For the ultimate creamy texture, stir in a quarter-cup of heavy cream or a few more tablespoons of butter right at the end of cooking. This enriches them beautifully and gives them a gorgeous, glossy sheen.
- Tip: Leftover grits will solidify in the fridge. Don’t toss them! You can slice the cold grits and pan-fry them in a little butter for a fantastic breakfast cake with a crispy exterior and soft, warm center.
FAQs
Can I make these grits overnight?
Absolutely! This is one of my favorite tricks. Combine everything in the slow cooker before bed, set it to LOW, and let it cook for 7-8 hours overnight. You’ll wake up to a warm, ready-to-eat breakfast. The texture might be a touch thicker, but a quick stir with a splash of warm milk will fix that right up.
My grits are too thin. What can I do?
No worries, this is an easy fix. Simply leave the lid off the slow cooker and let them continue to cook on HIGH for another 20-30 minutes. The extra steam will evaporate, thickening the grits right up. You can also stir in a tablespoon of instant grits or cornmeal as a quick thickener.
Can I use chicken broth instead of water?
You sure can, and it’s a delicious savory variation. Using a low-sodium chicken broth in place of the water will give your grits a deeply savory, almost risotto-like quality. Just be mindful of the salt—you may want to reduce the added salt since the broth already contains some.
How should I store and reheat leftovers?
Let the grits cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, add them to a saucepan with a splash of milk or water and warm over low heat, stirring frequently until creamy again. The microwave also works—just heat in short bursts, stirring between each.
Are these grits gluten-free?
Yes! Plain grits, which are made from corn, are naturally gluten-free. However, you should always double-check the packaging of your specific brand to ensure they are processed in a facility that doesn’t also handle wheat, if cross-contamination is a concern for you.
Crockpot Grits
Make perfect, creamy Crockpot Grits with this easy set-and-forget recipe. Get lump-free, Southern-style grits every time. Try this effortless recipe today!
Ingredients
For the Ingredients & Tools
-
1 cup stone-ground grits (not instant or quick-cooking)
-
4 cups water
-
2 cups whole milk
-
4 tablespoons unsalted butter (cut into pieces)
-
1 teaspoon fine sea salt
-
1/2 teaspoon freshly ground black pepper
-
1 cup shredded sharp cheddar cheese (optional, for serving)
Instructions
-
Combine your ingredients. Pour the water and whole milk into your slow cooker. Add the stone-ground grits, salt, and pepper. Now, take your whisk and give everything a really good, vigorous stir for about a minute. You want to make sure the grits are fully incorporated and not sitting in a pile at the bottom. This initial whisking is your best defense against lumps later on.01
-
Add the fat. Scatter the pieces of cold butter over the top of the grits and liquid mixture. There’s no need to stir it in again just yet—it will melt beautifully as the cooker heats up. At this stage, the mixture will look very thin and separated, which is exactly what you want. It will transform dramatically over the next few hours.02
-
Set it and (mostly) forget it. Place the lid securely on your slow cooker and set it to the LOW heat setting. Let the grits cook for 6 hours. I know it’s tempting, but try to resist the urge to lift the lid and stir during the first few hours. Each time you do, you let out a significant amount of heat and steam, which can extend the cooking time.03
-
The halfway stir. After about 3 hours of cooking, it’s safe to give the grits one quick stir. You’ll notice the butter has fully melted and the grits are starting to thicken around the edges. This stir helps redistribute everything and prevents a slightly thicker skin from forming on top. Just pop the lid back on quickly afterward.04
-
Check for doneness. At the 6-hour mark, your grits should be tender, creamy, and have a lovely, porridge-like consistency. Give them a final stir—they will be thick and luxurious. Taste one to make sure the gritty texture is completely gone. If they need a minute more, just let them go for another 15-30 minutes on LOW.05
-
Final touches and serving. Once the grits are perfectly cooked, you can stir in your optional shredded cheddar cheese until it’s melted and gooey. If the grits have thickened more than you’d like, you can stir in a splash of warm milk or water to loosen them up to your preferred consistency. Serve immediately while they’re piping hot and wonderfully creamy.06
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