• 1 - 2 T. butter or margarine, to butter sides and bottom of cup/bowl
  • 1 c. grits, stone-ground (not quick cooking)
  • 2 c. water
  • 1 1/2 c, milk
  • 1/2 c, heavy cream
  • 1 tsp. kosher salt

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    If you like something warm for breakfast and a true comfort food, you will love Slow Cooker Southern Creamy Grits!

  1. In a glass measuring cup/bowl, (4 cup size), butter sides and bottom of cup/bowl and combine grits, water, milk, cream, and salt.
  2. Place the measuring cup/bowl (with the grits mixture in it) in a slow cooker, and add enough cold water to the crock to come about half-way up the outside of the glass measuring cup/bowl which holds the grits mixture.
  3. Cover. Cook on Low for 7 – 8 hours or overnight.
  4. Remove slow cooker lid and stir grits well to break up any lumps that formed during the crocking.

NOTE: I like to add cheese to my HOT Grits, and let it melt, for CHEESY GRITS! YUM!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Southern Creamy Grits - Nutrition

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