Slow cooker cheesy grits are one of the easiest ways to make a rich, comforting breakfast without standing over the stove.

This version is creamy, hands-off, and designed for real life—just add everything to the slow cooker and let it do the work.

I kept this recipe simple and chose ingredients that are easy to find, so you don’t have to overthink it.

Whether you’re making brunch for a group or prepping breakfast for the week, this recipe gives you consistent, flavorful grits every time.

Why Make Cheesy Grits In The Slow Cooker

There’s a reason this method is worth it.

Traditional grits require constant stirring and attention. If you walk away too long, they can stick, clump, or cook unevenly. That’s not realistic on a busy morning.

The slow cooker fixes all of that.

You get:

A hands-off cooking process
Consistent, creamy texture
No babysitting or constant stirring
A recipe that fits into your actual routine

It’s the difference between making grits occasionally and making them whenever you want.

Ingredients For Slow Cooker Cheesy Grits

1 ½ cups stone-ground grits (not instant)
4 cups chicken broth (or vegetable broth)
2 cups milk or half-and-half
2 tablespoons finely diced onion (or ½ teaspoon onion powder)
1 teaspoon minced garlic (or ½ teaspoon garlic powder)
½ teaspoon salt (adjust to taste)
2 cups shredded sharp cheddar cheese
2 tablespoons butter
Black pepper, to taste

Optional toppings:

Cooked bacon
Sliced green onions
Diced tomatoes
Fried or poached eggs

Sharp cheddar gives these grits the best balance of flavor and melt. It’s easy to find, affordable, and strong enough to carry the dish without needing anything extra.

If you want to use what you already have or change the flavor:

Smoked Gouda → adds a subtle smoky flavor (closer to restaurant-style)
Monterey Jack → milder and extra creamy
Cheddar + Gouda blend → a good balance of flavor and richness

How To Make Slow Cooker Cheesy Grits

Prep the slow cooker. Lightly grease the insert with butter or cooking spray.

Sauté aromatics (optional). In a small skillet, cook the onion and garlic in a little butter for 2–3 minutes until fragrant.

Add everything to the slow cooker. Stir in the grits, broth, milk, onion, garlic, and salt.

Cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–3½ hours. Stir once or twice if you’re nearby, but it’s not required.

Finish. Stir in the shredded cheese and butter just before serving. Mix until smooth and creamy.

Serve. Ladle into bowls and add toppings if you want.

Tips For Creamy Grits Every Time

Grits are simple, but a few small details make a big difference.

Use stone-ground grits. Instant grits cook differently and won’t give you the same texture.

Expect it to look thin at first. Grits absorb liquid slowly, so the mixture will start out soupy and thicken over time.

Adjust at the end. If the grits are too thin, remove the lid and let them cook uncovered for 20–30 minutes. If they’re too thick, stir in a splash of milk or broth.

Stir before serving. Even if you didn’t stir during cooking, a final mix brings everything together.

Slow Cooker Cheesy Grits Variations & Add-Ins

Once you have the base, you can change this recipe depending on what you have or what you’re craving.

Cheese swaps: This recipe is built around sharp cheddar for the best balance of flavor and melt. If you want to switch it up, smoked Gouda adds a subtle smoky flavor, while Monterey Jack makes the texture extra creamy.

Add protein: Top with bacon, sausage, or a fried egg.
Add vegetables: Stir in spinach, mushrooms, or zucchini at the end.
Make it lighter: Use milk instead of half-and-half and reduce the cheese slightly.
Make it vegetarian: Use vegetable broth and skip the meat toppings.

If You’re Looking For A Specific Restaurant-Style Flavor

This version is built for flexibility. It’s the one you make on a weekday, for meal prep, or when you just want a solid, creamy bowl of cheesy grits without overthinking it.

If you’re trying to recreate a more specific restaurant-style flavor—like the creamy, smoky profile of Another Broken Egg Café City Grits—you can find that version here:

Another Broken Egg City Grits Recipe (Easy Slow Cooker Version) →

That version focuses on the exact flavor profile that makes the original so good.

Storage And Reheating

These grits store really well, which makes them great for meal prep.

Fridge: Store in an airtight container for up to 4 days.

Reheat: Grits thicken as they sit. Add a splash of milk, broth, or water and warm on the stovetop or in the microwave until creamy again.

Freezer: Portion into containers, freeze, thaw overnight in the fridge, and reheat with extra liquid.

Recipe FAQs

Can You Cook Grits In A Slow Cooker?

Yes. Slow cookers are one of the easiest ways to make grits because they cook gently and evenly without constant stirring.

Can I Use Instant Grits?

You can, but the texture won’t be the same. Stone-ground grits are the best choice for a creamy, rich result.

How Long Do Grits Take In The Slow Cooker?

On LOW, about 6–7 hours. On HIGH, about 3–3½ hours.

Why Are My Grits Too Thin?

They may need more time to absorb liquid. Let them cook uncovered for 20–30 minutes, or continue cooking a bit longer.

Why Are My Grits Too Thick?

Just add a splash of milk or broth and stir until they loosen up.

Slow Cooker Cheesy Grits (Easy No-Stir Recipe)

Slow cooker cheesy grits in a bowl topped with shredded cheese and green onions

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Slow cooker cheesy grits that are rich, creamy, and completely hands-off. This easy no-stir recipe is perfect for breakfast, brunch, or meal prep.

Author: Stephanie
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6-7 hours
Yield: 6 servings (about 1 cup cooked grits each)

Ingredients

1 ½ cups stone-ground grits (not instant)
4 cups chicken broth (or vegetable broth)
2 cups milk or half-and-half
2 tablespoons finely diced onion (or ½ teaspoon onion powder)
1 teaspoon minced garlic (or ½ teaspoon garlic powder)
½ teaspoon salt
2 cups shredded sharp cheddar cheese
2 tablespoons butter
Black pepper, to taste

Instructions

Lightly grease the slow cooker
Sauté onion and garlic for 2–3 minutes (optional)
Add all ingredients except cheese and butter to the slow cooker
Cook on LOW for 6–7 hours or HIGH for 3–3½ hours
Stir in cheese and butter before serving
Season with black pepper and serve

Notes

Grits will thicken as they cool—add liquid when reheating.
Use stone-ground grits for best texture.
Customize with toppings or mix-ins depending on preference.