Creamy No-Stir Crockpot Cheddar Grits Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider incorporating a small amount of smoked paprika or a pinch of cayenne pepper into the base mixture before cooking. These spices can enhance the savory profile of the cheddar and provide a subtle warmth that contrasts beautifully with the richness of the heavy cream.

If a lighter texture is preferred, a portion of the heavy cream can be replaced with whole milk, though this will result in a slightly less luxurious mouthfeel than the traditional recipe.

The freshness of the chives is paramount when it comes to the final presentation and flavor. Chop the chives just before serving to ensure they retain their vibrant green color and sharp, onion-like bite, which cuts through the richness of the cheesy grits. If fresh chives are unavailable, thinly sliced green onions can serve as a suitable alternative, providing a similar visual appeal and aromatic quality that complements the bacon and the creamy base of the grits perfectly.

Variations

• Spicy Jalapeno Grits: Incorporate two finely diced fresh jalapeños into the mixture before cooking to add a vibrant kick that balances the richness of the sharp cheddar cheese perfectly.
• Garlic Herb Grits: Stir in two teaspoons of minced garlic and a tablespoon of fresh chopped parsley or thyme at the beginning of the cooking process to infuse the grits with aromatic herb flavors.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the dairy and starch structure can separate upon thawing, resulting in a grainy texture.

Reheat

Reheat over low heat on the stovetop, adding a splash of chicken broth or milk to restore the creamy consistency.

Store any leftovers in an airtight container to prevent the grits from drying out or absorbing other odors from the refrigerator. Because the grits contain dairy, they should be cooled quickly to room temperature for no more than two hours before being placed in the refrigerator.

When properly stored, the grits can maintain their quality for up to three days, though the texture may firm up significantly as they cool, requiring a bit of liquid to restore their original creamy consistency when reheating.

This recipe is excellent for making ahead of time as the flavors tend to deepen after resting. Simply prepare the grits as directed, allow them to cool slightly, and store them in the refrigerator.

When ready to serve, reheat the grits on the stovetop over low heat, adding a splash of chicken broth or milk to reach the desired consistency. This makes them a convenient option for busy mornings or brunch preparations where having a dish ready in advance is highly beneficial for the cook.

Serving ideas

Serve the grits immediately after ladling them into bowls to ensure they remain at the optimal temperature and texture. The addition of the crispy bacon and fresh chives provides a necessary textural contrast to the smooth, creamy base, making each bite more interesting and satisfying.

Offering a variety of additional garnishes on the side, such as extra shredded cheese or a dash of hot sauce, allows guests to customize their bowls to their personal preferences, enhancing the overall dining experience.

Consider pairing these grits with other breakfast classics such as poached eggs, sautéed spinach, or a side of fresh fruit to create a balanced and hearty meal. The versatility of the cheddar grits makes them a perfect base for a wide range of proteins and vegetables, allowing them to adapt to any menu. Whether serving as a standalone dish or as part of a larger breakfast spread, these grits are sure to be a highlight, offering comfort and warmth in every serving.

Frequently asked questions

Recipe card

Creamy No-Stir Crockpot Cheddar Grits

Prep 5 minCook 3 h 30 minRest 5 minTotal 3 h 40 minServes 6

Ingredients

• 1 cup stone-ground white grits
• 4 cups chicken broth
• 1 cup heavy cream
• 1 stick unsalted butter
• 2 cups sharp cheddar cheese, shredded
• 6 tsp butter, for serving
• 6 slices cooked bacon, crumbled
• 2 tbsp fresh chives, chopped

Instructions

1. Add the stone-ground white grits, chicken broth, heavy cream, stick of butter, and shredded sharp cheddar cheese into the ceramic slow cooker insert. Use a whisk to combine all components thoroughly until the mixture is uniform.
2. Cover the slow cooker with its lid. Set the appliance to the low heat setting and allow the grits to cook undisturbed for three and a half hours. The grits will gradually absorb the liquid and swell to create a thick, velvety porridge texture.
3. Ladle the hot, creamy cheddar grits into individual serving bowls. Top each portion with an additional pat of butter, crumbled crispy bacon, and fresh chopped chives. Serve immediately while hot to maintain the ideal creamy texture.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

14.5 g

Carbohydrates

32 g

Fat

34 g

Fiber

2 g

Sugar

2.5 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.