This slow cooker grits recipe yields exceptionally creamy, buttery grits with just four simple ingredients. It’s an easy, hands-off dish that even kids can help prepare.
Making grits in a slow cooker transforms them. The low, steady heat gently breaks down stone-ground grits, producing a smooth, rich texture without constant stirring. This method is ideal for breakfast bowls or as a comforting side for dishes like shrimp and grits. The crockpot keeps the grits warm and velvety, so they’re ready whenever you are.
If you enjoy Southern sides, these grits pair well with classic favorites like mac and cheese or fried apples. They’re also an excellent accompaniment to a crockpot seafood boil or a plate of eggs and bacon.
Key Ingredients for Southern Style Grits
You only need four ingredients to make these grits. See the recipe card below for exact measurements.
- Stoneground grits: These retain more of the whole kernel and benefit from the slow, extended cooking time.
- Water: The base for cooking the grits smooth and tender.
- Butter: Adds richness, flavor, and a silky mouthfeel.
- Salt: Season early so the grits develop flavor as they cook.
How to make Grits in the Crockpot
Step One – Place the grits in a large bowl and cover with water. Let them soak about 10 minutes. During this time, lightweight chaff will float to the surface; skim it off.
Step Two – Rinse the grits and drain them in a mesh strainer, then transfer them to the slow cooker.
Step Three – Add the water, butter, and salt. Cook on LOW for about 6 hours, stirring occasionally.
Step Four – When the grits are done, they should be soft but still have a little texture. Stir, then adjust seasoning with additional salt and pepper to taste.
What goes well with this grits recipe?
- Toppings: Customize bowls with grated sharp cheddar, chopped green onions, bacon bits, caramelized onions, or dried herbs. Cheese grits are a classic favorite.
- Eggs: Grits are a natural side for scrambled, fried, over-easy, or sunny-side-up eggs.
- Meat: Serve with bacon, sausage, or shrimp for a hearty meal—shrimp and grits is a beloved pairing.
- Simple bowl: Grits are delicious on their own straight from the slow cooker—add extra butter and shredded cheese for rich, cheesy grits.
Slow Cooker Grits Recipe
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Equipment
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Slow cooker, 6 quart or larger
Ingredients
- 2 Cups stoneground grits
- 8 Cups water
- 3 Tbsp. butter, plus more for serving
- 1.5 tsp. salt
- salt and pepper to taste, (after cooking)
Instructions
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Add grits to a large bowl and cover with water. Let sit 10 minutes, then skim off any floating chaff.
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Rinse and drain the grits in a mesh strainer, then transfer to the slow cooker.
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Pour in 8 cups water, add the butter and about 1–1.5 teaspoons salt.
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Cook on Low for 6 hours, stirring occasionally. Grits are done when soft but still slightly textured.
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Stir and season with additional salt and pepper to taste.
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Serve with grated cheese, green onions, eggs, or your preferred toppings.
Sarah’s Notes
Stone-ground grits are made from the whole corn kernel and retain more nutrients and flavor. They require longer cooking—typically 45–60 minutes on the stove—making them well suited for slow cooker methods.
Why rinse grits?
Rinsing removes loose chaff left from grinding. Skimming the chaff improves texture and prevents a gritty mouthfeel.
Can I freeze?
Grits don’t freeze particularly well. For best texture, prepare them as needed and serve fresh.
How to make sweet grits
Stir in brown sugar, honey, or molasses—start with a tablespoon or two and adjust to taste.
What pairs well with grits?
- Toppings: Cheddar, green onions, bacon bits, caramelized onions, or herbs.
- Eggs: Scrambled, fried, or poached eggs are classic companions.
- Meat: Bacon, sausage, or shrimp make hearty complements.
Nutrition
Nutrition info is an estimate. If you follow a specific diet, please calculate using your own tools.
More Slow Cooker Breakfast Ideas
- Slow Cooker Breakfast Burritos
- Slow Cooker Farmers Breakfast Casserole
- Slow Cooker Sausage and Green Chile Breakfast Casserole
- Cracker Barrel Fried Apples Recipe