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Crockpot Grits

These Crockpot Grits are some of the creamiest grits you’ll ever taste without even adding cream or milk. Just grits, water, and salt plus your crockpot is all you need. I added in a little butter and cheese at the end, but they really don’t need it.

Bowl full of crockpot grits.

This recipe only works with stone ground grits, which if you were to cook on the stove would take at least 45 minutes to cook, during which you would have to stir frequently. This crockpot recipe completely simplifies the process. Just put them in the crockpot with water and salt and they cook while you sleep. Wake up to the creamiest grits ever.


These grits develop such a creamy texture, there’s really no need to add cream or even butter. Serve with some eggs, toast, and sausage for a delicious, hot southern breakfast.

Bowl full of grits with bacon and eggs in background.


Don’t forget to add the salt to the crockpot. Salting grits at the end of cooking just doesn’t have the same effect as salting them at the beginning. And be sure to spray your crockpot with cooking spray for easier cleanup. If you’re unsure where to get stone ground grits, you can order Palmetto Farms White Stone Ground Grits from Amazon or you can order Anson Mills grits from their website. You’ll want some more grits recipes to use up your bag so be sure to try Shrimp and Grits and Cheese Grits with Corn and Vidalia Onion.

Spoonful of Crockpot Grits .

Try These Other Amazing Grits Recipes:

Bowl full of crockpot grits.

Crockpot Grits

Use your slow cooker to make super easy and creamy grits. They cook while you sleep and are ready to be put on the breakfast table when you wake up.
PREP: 5 minutes
COOK: 7 hours
TOTAL: 7 hours 5 minutes


  • 1 1/2 cups stone ground grits
  • 6 cups water
  • 2 teaspoons salt
  • 4-6 tablespoons butter, cut into 1 tablespoon-sized pieces
  • 1/2 cup shredded sharp Cheddar cheese
  • freshly ground black pepper to taste


  • Lightly spray inside of a 6-quart crockpot with cooking spray.
  • Stir together grits, salt and water in the crockpot. Cover and cook on LOW for 7-8 hours.
  • Remove lid. Scatter butter on top. Use a whisk to stir the grits until they are an even consistency and the butter has melted.
  • Sprinkle cheese on top and add pepper to taste.


Calories: 173kcal
Author: Christin Mahrlig
Course: Breakfast, Side Dish
Cuisine: Southern
Keyword: crock pot, slow cooker, stone ground grits

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Originally published May 28, 2014.


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48 thoughts on “Crockpot Grits”

  1. This is a great recipe. I made shrimp & grits and wanted the grits to be a rich base for the shrimp. I modified the recipe. I used vegetable broth instead of water. I salted it very well, and added pepper and butter before turning the crockpot on. I stirred it a few times before I went to bed. When I woke up it was nice and thick. I added 1 c heavy cream, 1 c Parmesan cheese, and 1 c cheddar cheese. These grits were exceptional and so very easy. The ratios in the original recipe were spot on. Thank you!

  2. I love this recipe. Have made them a number of times with complete success. I use a whisk in the morning to make the texture even throughout. The leftovers are great sliced and browned in some butter. I have to make a plug for Palmetto Farms Stone Ground Grits from South Carolina!

  3. Connie Trowbridge

    I tried this and LOVED it! I used stone ground grits from The Old Mill in Pigeon Forge, Tennessee. If you’re ever in the area, it is well worth the trip to stop by there. They have lots of stone ground products and a fantastic restaurant overlooking the Little Pigeon River, which is the power source for their mill! This recipe is great for breakfast, but also works well with shrimp and grits, another of my family’s favorites!

    1. Christin
      Christin Mahrlig

      So happy you enjoyed the grits Connie. I have never been to Pigeon Forge but would love to visit some day. Will defintely love to stop by The Old Mill. It sounds fabulous!

  4. Angel Thomason

    You must try the grits at Bud &Alley’s in Seaside. I thought they were even better than the Perfect Pig’s–if that’s possible!!! The waiter said they had cream cheese and fresh Parmesan. They were HEAVENLY!!!! Would love if you could replicate that recipe. I also heard the grits are really good at The Southern Cafe in Seaside.

  5. Rebecca Lindhurst

    Made these for a brunch this weekend and they were a hit! I doubled the recipe and did 1/2 cheddar and 1/2 parmesan cheese. Even my friends who grew up in the south commented on how great they were.

  6. This is a wonderful idea. I’m trying to work on our food budget. Our problem is that we should be an empty-nesters and we were, but only for only a few months. My son moved back home and then my daughter left her husband (while I was unhappy that she had to move back in, I was ecstatic about the divorce; I never did like that guy). They work weird hours and some days go into work at different times, plus I have a husband who leaves at about 5:30 in the morning! He had to take a 40% pay cut (thanks Obama) and it’s been a rough battle trying to feed us all. Add to that an injury I have and now I can’t work. Our adult children can barely make the payments on their car and car insurance so there is just ZERO dollars left. I didn’t mean to turn it into a sob story but I’m just trying to illustrate how badly I need a food budget. My adult kids eat us out of house and home.

    The one thing that we all agree on is that grits and eggs go together like milk and cookies. We’re 100% southern through and through! No milk or cream for us. Just salt, pepper, eggs and if we’re feeling a little wild, cheese. Since everyone leaves at different times of the day, this is a perfect solution for us. Especially since we poach our eggs in water in the microwave. We use a coffee mug and fill it about half-way with water, crack an egg in there and make sure it’s submerged, put a saucer on the top and cook about a minute on high. We have a larger microwave so I don’t know how long in a smaller one. This will solve the grits problem! No more having to get the grits ready now. Just spend a minute on an egg and it’s the best breakfast!

  7. Elizabeth Griffin

    I want to make these grits to take to work and share with my coworkers. Could I bump up the amount to 8 cups water to 2 cups grits? Wasn’t sure if it would still cook in the same time, 7.5-8 hrs.
    Also, my dad taught me to add a small amount of baking soda to make the grits creamy instead of adding cream or milk. So yummy!!

    1. Christin
      Christin Mahrlig

      That is a great tip! Yes, I think you can double it and keep the time the same. Let us know if it works!

  8. Can you use this recipe for a single serving? I’m trying to incorporate this into my daily diet and I don’t know how cooked grits hold up in the refrigerator and reheating process if I should just make one batch a week. Thank you.

    1. Christin
      Christin Mahrlig

      You can definitely cut the recipe in half and use a 4-quart or smaller crock pot. Grits heat up pretty well. They get really thick and kind of solid after being in the refrigerator so you need to add some milk or water to them and then you can just reheat them in the microwave.

    2. For single serving, using a thermos is a good option. I boil the water and get it really, really hot, put all of the ingredients in the thermos; set the thermos on the counter before I go to bed and the grits or oatmeal will be ready in the morning.

  9. Louise Spondee

    Way too runny, and my Crock Pot cooks true to time on other slow-cooker recipes. How disappointing!

    1. Mine was the same. They definitely didn’t have the texture of the picture. I used Trader Joe’s stone ground grits. Maybe if I had stirred them throughout the night, it would have worked out better. I will try that next time and cut back on the water a bit.

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