Crockpot Cheesy Chicken and Grits Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker insert is dry and ready for use. Take your chicken thighs out of the refrigerator about 20 minutes before you start to allow them to lose their initial chill, which promotes more even cooking.

Measure out your dry grits and spices into small bowls so that assembly is quick and efficient. Have your chicken broth and cheeses ready at room temperature to help the creamy mixture come together more easily when whisked in the measuring cup.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the boneless skinless chicken thighs into the bottom of the slow cooker, ensuring they are tiled edge to edge in an even layer to ensure uniform cooking during the long braising process.
   Look for Chicken should be arranged in a single layer.
   Tip Avoid overcrowding the slow cooker by layering the chicken neatly.

At this phase, the chicken thighs should be neatly arranged in the bottom of the slow cooker, creating a solid base. The grits should be scattered evenly over the surface of the chicken, followed by a light dusting of garlic powder and paprika. Ensure that all ingredients are contained within the slow cooker insert and that the workspace is clean before moving on to the final liquid addition.

Adding the cheesy broth

2. 2Season and add grits
   Scatter the dry grits evenly over the chicken thighs. Sprinkle the garlic powder and paprika over the top to distribute the seasoning throughout the dish as it cooks.
   Look for Ensure the grits are distributed evenly.
   Tip Spreading the seasonings helps flavor the entire dish consistently.

During this phase, the whisked mixture of broth, cream cheese, and cheddar is poured over the layered chicken and grits. Ensure that the liquid covers the dry ingredients sufficiently to facilitate even hydration.

The slow cooker should be covered immediately after this step. The smell of the spices should be faintly noticeable, and everything should look well-distributed before the slow cooking process begins.

Slow braising

3. 3Pour and slow cook
   Whisk together the chicken broth, cream cheese, and shredded cheddar cheese in a measuring cup until combined, then pour the mixture over the chicken and grits. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.
   Look for Chicken is tender and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Whisking the cheese and broth thoroughly prevents clumps.

By the end of this phase, the chicken should be fully cooked, tender, and succulent, having reached the required 165°F (74°C) internal temperature. The grits will have absorbed the cheesy broth, resulting in a thick, creamy consistency. Check that the cheese has fully melted into the sauce and that no dry patches remain. The kitchen should smell rich and savory as the final braising stage concludes.

Common mistakes

A common mistake is using instant grits, which can turn mushy or break down too much over the four-hour cooking cycle. Ensure you are using standard dry grits for the best texture.

Another error is failing to whisk the broth and cheese mixture thoroughly before pouring it over the chicken; clumps of cheese can cause uneven texture. Finally, avoid lifting the lid frequently during the cooking process, as this releases essential heat and steam that are required to cook the grits properly.

How to tell it’s done

The dish is fully cooked when the chicken thighs are tender enough to pull apart easily with a fork. To ensure safety, use a meat thermometer to check that the thickest part of the chicken has reached an internal temperature of at least 165°F (74°C).

The grits should be soft, creamy, and fully hydrated, with no hard grains remaining. If the mixture appears too thick, stir in a small amount of warm broth to achieve your preferred consistency.

• Poultry: 165°F (74°C) in the thickest part