Stone Ground Grits Crock Pot Recipe: Southern Creaminess With Minimal Effort

There’s something deeply comforting about a bowl of creamy stone ground grits, especially when they practically cook themselves. This crock pot method delivers that classic Southern texture without the constant stirring or watchful eye.

The slow cooker transforms these grits into a rich, velvety dish with minimal effort on your part. Simply combine the ingredients, set the timer, and let the appliance do the work. It’s a hands-off approach that still yields restaurant-quality results.

Whether you prefer them savory with cheese and butter or a simpler version with just a touch of salt, these grits adapt to your taste. The slow cooking process ensures they absorb every bit of flavor, creating a dish that’s hearty and satisfying.

Perfect for breakfast, brunch, or a comforting dinner side. Here’s how to make them effortlessly.

Ingredients for Stone Ground Grits Crock Pot

Pantry staples plus a few fridge favorites for that perfect creamy bowl.

The grits are non-negotiable here—stone ground is the only way to get that Southern texture. Bob’s Red Mill is my go-to brand (available at most Walmart or Kroger locations). Whole milk makes them luxuriously creamy, but 2% works in a pinch. The cheddar should be sharp and freshly grated (pre-shredded has anti-caking agents that make it clump).

No whole milk? Half-and-half plus water gets you close. Want more tang? Swap cheddar for Pepper Jack. Vegetarian? Vegetable broth instead of chicken. The butter can be salted if that’s what you have—just ease up on the added salt. For extra richness, stir in a couple tablespoons of cream cheese at the end (trust me on this).

Leftovers keep 4-5 days in the fridge, but they thicken up a lot—add a splash of milk when reheating. Freezes for 3 months if you want to make a big batch. I like to portion mine into jars for easy grab-and-go breakfasts.

Step-by-Step Instructions for Stone Ground Grits Crock Pot

Here’s how to get creamy, flavorful grits with almost no effort on your part.

Step 1: Combine Liquids and Grits in Crock Pot

Grease the insert of your slow cooker lightly to prevent sticking. Add the 8 cups Water and 2 cups Chicken Broth first, then whisk in the 2 cups Stone Ground Grits until fully combined. This prevents clumping at the bottom.

I’ve found that stone ground grits need more liquid than instant varieties to reach that perfect creamy texture. The broth adds depth of flavor that water alone can’t provide. Make sure to scrape the bottom and sides to incorporate any dry bits.

Step 2: Set and Forget for Hours

Cover and cook on low heat for 6-7 hours. This is where the magic happens—stone ground grits need time to soften and absorb liquid properly. Don’t be tempted to cook on high, as this can make the grits gummy or burn at the edges.

You’ll know they’re ready when the mixture looks thick and creamy, with no visible grits texture when stirred. The grits should have absorbed most of the liquid but still have a porridge-like consistency. Stir once halfway through if possible, but it’s okay if you can’t.

Step 3: Stir in Dairy and Seasonings

Once the grits are fully cooked, stir in the 2 cups Whole Milk, 4 tbsp Unsalted Butter, 1.5 tsp Kosher Salt, 0.5 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. The milk adds creaminess, while the butter enriches the flavor.

The seasonings might seem like a lot, but stone ground grits need bold flavors to shine. Taste and adjust salt if needed—remember that the sharp cheddar will add more saltiness later. The mixture should be smooth and slightly glossy at this point.

Step 4: Add Cheese and Finish

Gradually stir in the 2 cups Sharp Cheddar Cheese until fully melted and combined. I add it in ½ cup increments to prevent clumping. The cheese should create a rich, velvety texture with visible streaks of melted cheddar throughout.

If the grits seem too thick after adding the cheese, stir in a splash of warm water or milk to reach your desired consistency. Let the mixture sit covered for 10 minutes to allow the flavors to meld together. The final product should be thick but still pourable, with a rich, cheesy aroma.

Best Sauces and Condiments for stone ground grits crock pot

Cheesy Upgrades

For extra richness, stir in ¼ cup cream cheese at the end—this adds a silky texture that pairs perfectly with the sharp cheddar. I also love topping my bowl with crumbled feta for a tangy contrast. 🧀

Savory Sauces

Drizzle with hot sauce like Crystal or Tabasco for a spicy kick. A 1 tbsp splash of Worcestershire sauce adds umami depth without overpowering. These work especially well with the cheesy base.

Herb Infusions

Stir in 2 tbsp chopped fresh chives or green onions right before serving for freshness. A sprinkle of smoked paprika adds a subtle smoky note that complements the slow-cooked flavor beautifully.

Meaty Additions

Top with crumbled bacon or shredded rotisserie chicken to turn this into a hearty meal. For a Southern twist, add andouille sausage—just ½ cup adds a world of flavor.

Creamy Extras

Swirl in 2 tbsp sour cream or Greek yogurt for a cooler contrast to the warm grits. A drizzle of brown butter (melt 2 tbsp until nutty) takes the richness to another level. 💛

Fresh Toppings

Brighten each bowl with diced tomatoes or a quick pico de gallo. The acidity cuts through the creaminess perfectly. I always keep a jar of pickled jalapeños on hand for a quick, zesty garnish.

Frequently Asked Questions