I’m not sure how old I was when I first tasted grits, most likely my Mother or Grandmother started me eating them as one of my first foods when I was a toddler. They both always made the best grits – creamy, buttery, and cooked to perfection.

I remember spending the night with Grandmother and waking up to the intoxicating, heady aroma of bacon crackling in her cast iron skillet. I’d quickly wipe my eyes and head down the long hallway of her house toward her kitchen where she was humming her favorite hymnals as she prepared our breakfast. I always wanted to be the first one into the kitchen with her when she was cooking to watch her perform her magic and to hopefully be able to taste test any number of dishes she was preparing.

Even as a young girl, I remember being mesmerized watching her in the kitchen. For breakfast she’d have a pitcher of orange juice, a pot of coffee, her bacon nearly done in the cast iron skillet that was slick and shiny from years of use. Her biscuits were neatly placed in one of her biscuit pans and rising in the oven while the eggs sat in a bowl on the counter waiting to be scrambled in a bit of the bacon drippings once the bacon had been cooked. But on the back eye of her stove stood a pot with grits thick from being cooked since very early in the morning with cream and butter just waiting on cheese to top it off.

Pure and total comfort.

Now I can easily buy grits in any number of varieties at just about any grocery store I step into below the Mason Dixon line and have even been shocked to find some when visiting other parts of the country. But old fashioned, stone ground grits are the preferred grit around my house. Luckily for me, you can cook them without having to get up before the rooster crows like my Grandmother did by using the slow cooker.

Here’s how I make them.

 

Spray the crock of your slow cooker with non-stick cooking spray. Then add in your grits.

 

 

Pour in your water..

 

 

and add your salt.

Now turn on low and cook overnight for about 7 hours.

When you wake up, add in your cream…

 

 

butter…

 

 

and grated cheese.

 

 

Stir, cover, and cook until all of your cheese has melted.

 

 

Serve it with another little bit of cheese and butter and enjoy.

Oh, and maybe scramble a few eggs and bacon to go with it. Grits are always better with a few of her friends.

 

Slow Cooker Grits | ©addapinch.com

Slow Cooker Grits Recipe

Slow Cooker Grits make any morning easier. Get this recipe for stone ground grits cooked in the slow cooker.
5 from 5 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Servings: 12
Course Breakfast, Main Course
Calories: 357kcal
Serving Size 1cup
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 1/2 cups stone ground grits
  • 6 cups water
  • 2 teaspoons salt
  • 2 cups cream
  • 4 tablespoons butter + more
  • 12 ounces grated cheddar cheese + more

Instructions

  • Spray crock of slow cooker with non-stick cooking spray.
  • Add grits, water and salt. Cook on low setting for 7 hours or overnight.
  • Before ready to serve, remove lid and add cream, butter, and grated cheese.
  • Serve with additional butter and grated cheese.

Nutrition Information

Serving: 1cup | Calories: 357kcal | Carbohydrates: 17g | Protein: 10g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 618mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 0.2mg | Calcium: 235mg | Iron: 0.4mg
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What’s your favorite thing to eat alongside grits?

 

Enjoy!
Robyn

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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51 Comments Leave a comment or review

  1. Every year since I was a young child we would have Christmas Morning, all the fun that Santa brought us, open presents and then quickly had to pick up because my Aunt, Uncle and cousins would come over for brunch. Mom would make grits, her sausage casserole and biscuits. Now that everyone is older we still have the same tradition. But with age, we have discovered it takes us a lot longer now. So we have decided to do everything the night before. So at the last minute I Googled Crock Pot Grits and your recipe was the first to pop up. We doubled the recipe but now looking back we did it all wrong. Guess that’s what we get for doing it all at 2 AM.

    We did not have the stone ground grits, we had the old fashion white grits which worked great. But put everything in the crock pot. Grits, Water, Salt, Cream and Butter turned it on, and went to bed. The next morning I opened the lid and was not too sure. but once I finally got it all mixed together, it was good. We added the cheese as we fixed our plates. They needed more seasoning but overall it was very good.

    We doubled the recipe because we were going to have 10 people, but…looking back we should have kept the recipe the same because we had a lot left over.

    I love Grits!! As a Child I would not eat anything other than Grits. My dad used to call me Grits-Blitz.

  2. Every January 1st. My family & I had a New Year brunch! To bring in the New Year together. I made the grits this year it was such a hit! They love them. They were perfect!

  3. Robyn,
    First had grits in the Coast Guard on the outer Banks of NC. This recipe is delicious and used stoned ground organic yellow grits from Bob Mills.
    I actually have to add a hot diced tomatoes with either Jalapeño or habanero peppers.

    1. Hi Rod,
      People who have never had grits in the South just don’t know what they are missing, do they? I’m so happy you enjoy this recipe. Thanks!

  4. Hello! I need to make a mass quantity of grits for a football breakfast. How filled up does the crockpot get when done cooking? If you doubled the recipe (or more) would it still fit in a 6 qt crock?

    1. You could double the recipe in the slow cooker, Heather. I fed 16 with the one recipe if that helps to determine how much you need to make. Thanks!

  5. I came across this site when I began searching for crock pot grits as an alternative to baked grits, which are absolutely delicious!
    I loved all the comments about grits! I had forgotten about eating grits with sugar, we did that when I was a child but we added milk and it was similar to cream of wheat.
    runny grits? I use instant mashed potatoes to thicken them. It makes them extra creamy and you have to add a little more salt. I don’t have any increments to go by—I add, stir really well give it a few minutes, if not thick enough, add more instant potatoes, repeat. Too thick? add more, water or milk or cream. Crock pot liners are awesome! I enjoyed my visit today. Thank you

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