There’s something deeply comforting about a warm bowl of Slow Cooker Cream of Wheat in the morning. This effortless method lets you combine ingredients before bed and wake up to a perfectly creamy, ready-to-eat breakfast. It’s a game-changer for busy mornings and endlessly customizable with your favorite toppings.
If you're looking for the perfect Slow Cooker Cream of Wheat, you're in the right place. Whether you love Crockpot Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Slow Cooker Cream of Wheat
- Hands-off breakfast: The slow cooker does all the work while you sleep.
- Impossibly creamy texture: Slow cooking creates a silkier porridge than the stovetop.
- Warm, inviting aroma: Your home will smell like cinnamon and comfort all morning.
- Fantastic make-ahead: Makes a big batch that reheats beautifully all week.
Ingredients & Tools
- 1 cup cream of wheat (farina)
- 4 cups whole milk
- 2 cups water
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter
Tools: A 4 to 6-quart slow cooker
Notes: The quality of your milk really makes a difference here—using a good whole milk will give you the richest, creamiest result. And don’t skip the salt! It might seem counterintuitive, but that little bit of salt is the secret weapon that makes all the sweet, warm flavors pop.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 9 g |
| Fat: | 8 g |
| Carbs: | 43 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 5 minutes | Cook Time: 7 hours | Total Time: 7 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- What kind of cream of wheat should I use? Look for the classic farina cereal in a box, often labeled as “Cream of Wheat.” It’s a wheat-based porridge, not to be confused with grits (which are corn) or oatmeal. The regular or quick-cooking variety both work perfectly here.
- Can I use a different type of milk? Absolutely. Whole milk gives the creamiest result, but 2%, skim, or even a rich, unsweetened plant-based milk like oat or almond will work. Just be aware that the final texture and richness will vary slightly.
- Why the long cook time on low? This isn’t a recipe to rush. The long, low-and-slow heat is what coaxes the grains into that dreamy, smooth texture without any risk of scorching. It’s designed to be an overnight recipe for maximum convenience.
- Don’t forget the butter. Stirring in the butter at the end might seem like a small step, but it adds a lovely richness and a beautiful glossy sheen to the finished porridge. It’s the final touch that elevates it from simple to sublime.
How to Make Slow Cooker Cream of Wheat
Step 1: First, you’ll want to grease your slow cooker insert. A quick spray of cooking oil or a light smear of butter will do the trick. This is your insurance policy against any stubborn sticking, especially around the edges. It makes cleanup an absolute breeze later on.
Step 2: Now, add the dry cream of wheat directly into the slow cooker. You’ll notice it’s a fine, pale powder. To this, add the brown sugar, cinnamon, and salt. Use a whisk to combine these dry ingredients right in the crock. This ensures the spices and sugar are evenly distributed, so you don’t get a clump of cinnamon in one bite and none in the next.
Step 3: Slowly pour in the milk and water. I like to do this in a steady stream while whisking continuously. The trick is to whisk as you pour to prevent the dry farina from clumping up the moment it hits the liquid. You should end up with a thin, smooth liquid with no dry spots at the bottom.
Step 4: Stir in the vanilla extract. It will bloom and release its beautiful aroma as it heats. Give everything one final, thorough stir, making sure to scrape the sides down. Now, place the lid on securely. Set your slow cooker to LOW. The cooking time is 7 hours. Honestly, this is the perfect overnight recipe—just set it and go to sleep.
Step 5: When the time is up, carefully remove the lid. You’ll be greeted by a wonderfully creamy and thick porridge. It will have a slightly darker, tan color from the cinnamon and brown sugar. A skin might have formed on top—that’s totally normal and just means it cooked perfectly.
Step 6: Add the two tablespoons of butter and stir vigorously until it’s fully melted and incorporated. This is where the magic happens—the butter adds a final layer of richness and gives the porridge a gorgeous, glossy finish. Taste it and see what you think. You can always add a pinch more sugar or cinnamon if you like.
Step 7: Serve it immediately while it’s piping hot. The porridge will continue to thicken as it sits, so if it gets too thick for your liking upon standing, just stir in a splash of warm milk or water to loosen it back up to your preferred consistency.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze portions for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat with a splash of milk or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- Crispy bacon or sausage links — The salty, savory crunch is a perfect textural and flavor contrast to the smooth, sweet porridge.
- Soft-scrambled eggs with chives — A classic breakfast pairing that adds a boost of protein and a lovely, delicate herbal note.
- Sautéed apples or pears — Cooking fruit with a little butter and brown sugar creates a warm, syrupy topping that sinks beautifully into the cream of wheat.
Drinks
- Strong black coffee — The bitterness of the coffee cuts through the richness of the porridge and wakes up your palate beautifully.
- Earl Grey tea with a splash of milk — The bergamot in the tea provides a fragrant, citrusy lift that complements the warm spices in the bowl.
- Cold, fresh orange juice — The bright, acidic sweetness is a refreshing counterpoint to the warm, creamy grains.
Something Sweet
- A warm blueberry muffin — Breaking a piece of muffin over the top adds a delightful cakey texture and bursts of juicy berry flavor.
- Cinnamon sugar toast soldiers — For a bit of whimsical, crunchy dippability that echoes the cinnamon in the porridge itself.
- A drizzle of maple syrup and toasted pecans — This transforms your bowl into a decadent, dessert-like treat that feels incredibly special.
Top Mistakes to Avoid
- Mistake: Cooking on HIGH heat. The high setting will cook the porridge too quickly, leading to a grainy texture and a high risk of burning around the edges. The low-and-slow method is non-negotiable for creaminess.
- Mistake: Not whisking while adding the liquid. If you just dump the liquid in, the farina will instantly form stubborn lumps that are nearly impossible to get rid of later. A steady pour with constant whisking is your best friend here.
- Mistake: Peeking too often. I know it’s tempting to lift the lid and check on progress, but every time you do, you let out a significant amount of heat and steam, which can increase the cooking time
Slow Cooker Cream Of Wheat
Wake up to perfect Slow Cooker Cream of Wheat! This easy overnight recipe delivers a creamy, dreamy breakfast with no morning effort. Get the recipe and start your day right!
Ingredients
For the Ingredients
-
1 cup cream of wheat (farina)
-
4 cups whole milk
-
2 cups water
-
1/4 cup light brown sugar
-
1 teaspoon vanilla extract
-
1 teaspoon ground cinnamon
-
1/4 teaspoon fine sea salt
-
2 tablespoons unsalted butter
Instructions
-
First, you’ll want to grease your slow cooker insert. A quick spray of cooking oil or a light smear of butter will do the trick. This is your insurance policy against any stubborn sticking, especially around the edges. It makes cleanup an absolute breeze later on.01
-
Now, add the dry cream of wheat directly into the slow cooker. You’ll notice it’s a fine, pale powder. To this, add the brown sugar, cinnamon, and salt. Use a whisk to combine these dry ingredients right in the crock. This ensures the spices and sugar are evenly distributed, so you don’t get a clump of cinnamon in one bite and none in the next.02
-
Slowly pour in the milk and water. I like to do this in a steady stream while whisking continuously. The trick is to whisk as you pour to prevent the dry farina from clumping up the moment it hits the liquid. You should end up with a thin, smooth liquid with no dry spots at the bottom.03
-
Stir in the vanilla extract. It will bloom and release its beautiful aroma as it heats. Give everything one final, thorough stir, making sure to scrape the sides down. Now, place the lid on securely. Set your slow cooker to LOW. The cooking time is 7 hours. Honestly, this is the perfect overnight recipe—just set it and go to sleep.04
-
When the time is up, carefully remove the lid. You’ll be greeted by a wonderfully creamy and thick porridge. It will have a slightly darker, tan color from the cinnamon and brown sugar. A skin might have formed on top—that’s totally normal and just means it cooked perfectly.05
-
Add the two tablespoons of butter and stir vigorously until it’s fully melted and incorporated. This is where the magic happens—the butter adds a final layer of richness and gives the porridge a gorgeous, glossy finish. Taste it and see what you think. You can always add a pinch more sugar or cinnamon if you like.06
-
Serve it immediately while it’s piping hot. The porridge will continue to thicken as it sits, so if it gets too thick for your liking upon standing, just stir in a splash of warm milk or water to loosen it back up to your preferred consistency.07
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