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Slow Cooker Creamy Cheddar Cheese Grits
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- #79180
These rich and cheesy grits are made extra creamy by being slowly simmered in half and half with cream cheese stirred in.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
8 reviews
2 comments
ingredients
6 cups half-n-half or whipping cream
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups uncooked grits
1 package (8 ounce size) cream cheese, cut in bits
3 cups grated sharp cheddar cheese
4 tablespoons butter, cut in bits
directions
Combine the half and half, broth, salt, pepper, and garlic powder in a large saucepan over medium heat. Bring to a boil.
Stir the grits into the boiling liquid slowly while stirring. Mix well to combine.
Pour the mixture into the crock pot.
Add the cream cheese, cheddar cheese, and butter to the crock pot. Stir gently.
Cover the crock pot and cook on low heat for 6-8 hours or on high for 4 hours. Actual cooking time will depend on your crock pot model.
Stir the grits occasionally, adding more broth if the gets become too dry. Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Stir the grits occasionally to make sure they cook evenly.
For a spicier version, add a pinch of cayenne pepper or hot sauce to the grits.
Top the grits with crispy bacon or pancetta (if you want to be fancy).
To make the grits extra indulgent, drizzle with a bit of truffle oil before serving.
common recipe questions
Can I use milk instead of half-and-half in this recipe?
You can use milk as a substitute for half-and-half, but the grits may not be as rich and creamy.
How do I know when the grits are done cooking?
The grits are done when they are tender and have absorbed all the liquid.
Can I add other cheeses to the grits?
You can add different types of cheeses such as mozzarella, gouda, or pepper jack.
How can I reheat leftover grits?
Reheat leftover grits in a saucepan on the stove over low heat, adding a splash of milk or broth. You can also reheat them in the microwave.
Is it possible to freeze grits?
While you can freeze leftover grits, the texture may change slightly upon reheating. You will probably need a bit of extra liquid when reheating to restore the creaminess.
nutrition data
950 calories, 69 grams fat, 54 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
How long do you boil the grits on the stove?
You are only adding the grits to the boiling liquid and then mixing well until they are combined. You aren't letting them boil any longer than it takes to mix.
June 15, 2020
Our family really enjoyed this grits recipe- we did make one change to it that gave it a kick! After stiring in the butter, grated cheese and cream cheese, I took half of the grits out and put it in another smaller crock pot. Then I added a can of original Rotel tomatoes. I drained it first- My husband called them angry grits as it had a little kick. When served, guests could try one or both types. They were both delicious- Thanks for the recipe
November 10, 2016
Use FRESHLY grated cheddar not the pre-shredded stuff. Big difference. Grits aren't bad. Not quite as good as real since they aren't being stirred the whole time but delicious still. I do high heat for 3 hours and they are done right.
September 20, 2014
AMAZINGLY CREAMY AND TASTY. WILL MAKE AGAIN.
January 12, 2014
Great recipe. I only used half the cheddar, and it was fabulous. Only thing is, 4hrs on HIGH will burn. I did two hours on LOW and it was perfect.
December 19, 2013
This was so easy and a big hot at the office breakfast potluck. Everyone wanted to recipe.
November 16, 2013
I grew up in the south where we know how to cook grits. My SIL (a Yankee) made this and I mocked her because this is NOT how you cook grits. Well, I know I'll probably lose my Southern membership for saying this, but it was really good! I don't know how it gets so creamy because the secret to grits is in the stirring and you barely stir this. Since my SIL bet me that I would like this I agreed to write the review from a true Southerner's perspective.
December 3, 2010
These are the best grits ever! They have become my regular side dish to provide at functions. They do cook faster than stated,so low for 2 hours is great, if you need to leave them on longer, you will have to add more broth or 1/2 and 1/2....but oh so worth it. I use mostly the fat free 1/2 and 1/2 and it' still awesome!
January 27, 2010
I only used 2/3 of the cheddar cheese and only had to cook in the crockpot for about 2 hours on low. The high setting was too high. I had to add quite a bit of water to keep it from getting too thick. They were delicious and a big hit at the office potluck. I got way more than 6 servings. There's no way one person could eat 1/6 of the amount made since this is so rich. I would say the serving size for 6 is enough for at least 10-12.
These grits are fantastic! I don't even like grits but these are so creamy and smooth, they're almost like mashed potatoes. You must try them!