Try this slow cooker grits recipe for a creamy warm meal that your family and friends will love! It’s a great one to serve for brunch or breakfast when you’re feeding a crowd.
Living my whole life in South Carolina, I’ve eaten plenty of bowls of cheese grits. And I can tell there’s a big difference in instant, quick, stone ground, and all the other ways I’ve witnessed people from my town try to serve them, too.
We take our grits serious in South Carolina and you won’t find a cafe or breakfast place that doesn’t serve its own special version of what a nice hot bowl of South Carolina grits should be.
For me, though, I love them slow cooked. That way, they cook all night in broth, butter and cream cheese to be served the next morning as one hearty breakfast of the creamiest, cheesiest bowl of grits you’ll ever taste.
It’s definitely a comfort food for those of us in the South. And it’s a great choice for breakfast because it sticks to your ribs longer than those sugar-filled cereals and pastries, to keep you satisfied all the way to lunch.
My aunt started me on the slow cooker version with cream cheese years ago. Later, I added the chicken broth and I think it adds a wonderful flavor that seasons through the entire pot perfectly, too. Here’s how my family likes them.
Slower Cooker Grits
6 cups of whipping cream
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
2 cups uncooked grits
1 (4oz.) package cream cheese
1 (8oz. package grated sharp cheddar cheese
4 Tablespoons butter
1. Slowly bring whipping cream, broth, salt, and pepper to a boil.
2. Stir in the grits.
3. Pour the mixture into a slow cooker.
4. Add the remaining ingredients.
5. Cook on low for 6-8 hours.
6. Check and stir occasionally.
7. Add more water if grits become too thick.
I always keep quick grits on hand, so that’s what I used for this recipe. But regular stone ground grits will work just as well, so use whatever you have in your own pantry. Since it slow cooks all night, it doesn’t matter much.
Just, whatever you do, NEVER serve your family those instant packets. I don’t know what that is exactly, but that sandy mixture should probably be banned. yuck.
Here’s a Note:
This recipe makes a big pot of grits, so plan on cutting back on the recipe if you’re not feeding a crowd. I sometimes make this without the shredded cheddar, just in case a guest doesn’t want so much cheese. I then just offer the cheese as a topping when it’s served.
Oh, and try it topped with crumbled up bacon. It’s delicious that way, too.
Other Recipes You May Enjoy
- 6 cups of whipping cream
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups uncooked grits
- 1 (4oz.) package cream cheese
- 1 (8oz. package grated sharp cheddar cheese
- 4 Tablespoons butter
- Slowly bring whipping cream, broth, salt, and pepper to a boil.
- Stir in the grits.
- Pour the mixture into a slow cooker.
- Add the remaining ingredients.
- Cook on low for 6-8 hours.
- Check and stir occasionally.
- Add more broth or water if grits become too thick.