Crockpot Cheesy Chicken and Grits Tips, FAQ & printable recipe

Tips for success

If you prefer a more intense cheesy flavor, you can stir in an extra handful of shredded cheddar just before serving. The residual heat from the slow cooker will be enough to melt the additional cheese into the grits without overcooking the chicken.

This simple addition provides an extra layer of richness that complements the savory notes of the paprika and garlic powder perfectly, making the dish feel even more indulgent for a cozy dinner.

When serving, consider the texture of the grits. If the dish has sat for a few minutes and the grits have thickened too much, a small splash of warm milk or broth can help restore the desired creamy consistency.

Stir gently to incorporate the liquid without breaking apart the tender chicken pieces. This adjustment ensures that every serving is as smooth and satisfying as the first, maintaining the quality of the dish even if it is not served immediately.

Variations

• Spicy Cheesy Grits: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the cheesy broth mixture for a spicy kick that pairs well with the savory chicken.
• Herb-Infused Chicken: Toss in a few sprigs of fresh thyme or rosemary when adding the chicken to the slow cooker to infuse the dish with aromatic, earthy notes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the grits and the cheese sauce may degrade upon thawing.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of chicken broth to restore the creamy consistency, until heated through to 165°F (74°C).

Cool leftovers for no more than two hours at room temperature, then transfer them to an airtight container and refrigerate promptly. Proper storage helps maintain the texture and flavor of the grits, preventing them from drying out or absorbing unwanted odors from other items in the refrigerator for up to three days.

While this dish is best served fresh, you can prepare the cheese and broth mixture in advance and keep it refrigerated until you are ready to assemble the slow cooker. The chicken can also be trimmed and prepared beforehand.

However, it is recommended to add the dry grits and assemble the final layers just before you are ready to start the slow cooker, as the grits may begin to absorb moisture if left in contact with the liquids for too long.

Serving ideas

Serve this dish in deep, warmed bowls to help maintain the temperature of the creamy grits. Using a wide spoon allows you to easily scoop a portion of the tender chicken along with a generous amount of the cheesy grits from the bottom of the cooker. The combination of textures is best enjoyed while the dish is hot and the cheese is still perfectly melted and velvety. It is a complete meal that requires only a simple green salad on the side.

Garnish each bowl with a light sprinkle of fresh herbs if desired, although the dish is flavorful enough to stand on its own. The contrast between the tender, slow-braised chicken and the thick, savory grits makes for a satisfying presentation.

Encourage everyone to enjoy the dish immediately to experience the best consistency. The simplicity of the presentation highlights the quality of the ingredients, making it an excellent choice for a comforting, hassle-free family dinner.

Frequently asked questions

Recipe card

Crockpot Cheesy Chicken and Grits

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 lbs boneless skinless chicken thighs
• 1 cup dry grits
• 1 tsp garlic powder
• 1 tsp paprika
• 2 cups chicken broth
• 4 oz cream cheese
• 1 cup shredded cheddar cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38.5 g

Carbohydrates

32 g

Fat

26.5 g

Fiber

1.5 g

Sugar

1 g

Sodium

850 mg

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