Want to know the secret to the creamiest, dreamiest grits you’ve ever had, with absolutely NO stirring? Your slow cooker! That’s right—you can finally make restaurant-quality Crockpot Cheesy Grits and Shrimp without standing over the stove, arm aching from constant whisking.
This Crockpot Cheesy Grits and Shrimp recipe features slow-simmered, foolproof grits topped with savory, garlicky shrimp that are bursting with flavor. The grits cook low and slow until they’re silky smooth and ridiculously creamy, while you go about your day. Then, just before serving, you’ll whip up a quick pan of perfectly seasoned shrimp that takes the whole dish over the top.
This is the ultimate Southern comfort food, made incredibly easy. It’s perfect for a lazy weekend brunch when you want to impress guests without the stress, or a satisfying weeknight dinner that feels indulgent but requires minimal effort. Whether you’re feeding a crowd or treating yourself to something special, this recipe is about to become your new favorite way to enjoy this classic dish.
Why the Crockpot is the BEST Way to Make Cheesy Grits
Let me tell you why making Crockpot Cheesy Grits and Shrimp in your slow cooker will change your life! First and foremost, it’s completely foolproof. No worrying about clumps forming or the bottom scorching like you would on the stovetop. The gentle, even heat of the crockpot ensures perfect results every single time.
But here’s the real game-changer: NO STIRRING! Seriously, you read that right. Traditional grits require you to stand at the stove, whisking constantly to prevent sticking and clumping. With the slow cooker method, you literally just whisk everything together at the beginning, put the lid on, and walk away. Your arm will thank you!
The grits get incredibly creamy as they cook low and slow, absorbing all that delicious liquid and developing a luxurious, velvety texture that’s hard to achieve any other way. The extended cooking time allows the grains to fully hydrate and become tender without any of the graininess you sometimes get with rushed stovetop grits.
It’s truly “set it and forget it” for the longest part of the recipe. You can prep them in the morning and have them ready for brunch, or start them before work and come home to dinner that’s practically done. The slow cooker does all the heavy lifting while you live your life!
The Secret to Creamy Grits (Hint: It’s Not Just Cheese!)
While cheese definitely plays a starring role in making these grits irresistible, there are a few other secrets to achieving that signature creaminess that will have everyone asking for your recipe.
The Grits: This is where it all starts! You absolutely must use stone-ground or old-fashioned grits—not instant or quick-cook varieties. Stone-ground grits have a coarser texture and take longer to cook, but that’s exactly what makes them perfect for the slow cooker. They absorb liquid beautifully and develop that authentic, hearty texture that instant grits just can’t replicate. Trust me, this one ingredient choice makes all the difference!
The Liquid: Here’s where the magic really happens. Instead of using just water (which would give you bland, one-dimensional grits), use a combination of chicken broth and milk or cream. The chicken broth adds savory depth and complexity, while the milk brings richness and helps create that silky consistency. Some people like to go all-in with heavy cream for extra decadence—and honestly, I won’t judge you one bit if you do!
The Cheese: At the end of cooking, you’ll stir in sharp cheddar cheese and/or gouda until it melts into the grits. Sharp cheddar brings that classic, tangy flavor everyone loves, while gouda adds a subtle smokiness and incredible meltability. I like using a combination of both, but you can absolutely use whatever melting cheese you prefer. Just make sure it’s freshly grated—pre-shredded cheese has anti-caking agents that can make your grits grainy instead of smooth.
How to Make Crockpot Cheesy Grits (The “No-Stir” Method)
Making Crockpot Cheesy Grits and Shrimp is genuinely one of the easiest things you’ll ever do in your kitchen. The slow cooker method takes all the fuss out of this classic dish, and you’ll end up with grits that taste like you spent hours perfecting them.
Step 1: Start by whisking together your grits, chicken broth, and milk directly in your slow cooker insert. Make sure to whisk thoroughly so there are no dry pockets of grits hiding at the bottom—this initial whisking is your insurance against lumps. Add a generous pinch of salt, and you’re done with the hard part!
Step 2: Cover your slow cooker and cook on low for 3-4 hours, until the grits are thick, tender, and have absorbed most of the liquid. The exact time can vary depending on your slow cooker and the grind of your grits, so start checking around the 3-hour mark. You’re looking for grits that are creamy but hold their shape when you stir them—not soupy, but not stiff either.
Step 3: Just before you’re ready to serve, whisk in the butter, shredded cheese, and any final seasonings (I love adding a bit of garlic powder and a pinch of cayenne for warmth). Stir until everything melts together into one smooth, creamy, absolutely gorgeous pot of grits. Taste and adjust the salt and pepper as needed. This is also when you can add a splash more milk if your grits seem too thick.
The Perfect 10-Minute Shrimp Topping
While your Crockpot Cheesy Grits and Shrimp are finishing up in the slow cooker, it’s time to make the quick shrimp topping that transforms this from a simple side dish into a complete, impressive meal.
I cook the shrimp on the stovetop rather than in the crockpot because it gives you so much more control over the texture—nobody wants rubbery, overcooked shrimp! Plus, sautéing them in a hot skillet creates beautiful caramelization and layers of flavor that you simply can’t achieve in a slow cooker.
Start by heating a bit of butter or olive oil in a large skillet over medium-high heat. Add minced garlic and let it get fragrant for about 30 seconds—just until you can smell it throughout your kitchen. Then add your shrimp (I use large or jumbo, peeled and deveined), a generous pinch of smoked paprika for that subtle smokiness, salt, and pepper.
Cook the shrimp for just 2-3 minutes per side until they’re pink and opaque. Finish with a good splash of fresh lemon juice, which brightens everything up and cuts through the richness of the cheesy grits perfectly. The whole process takes about 10 minutes from start to finish, and you’ll have beautifully cooked, flavorful shrimp that make your dish look restaurant-worthy.
Storing & Reheating Your Grits (They Get Thick!)
Here’s something important to know about your leftover Crockpot Cheesy Grits and Shrimp: grits will set up very firm in the refrigerator—almost solid! This is completely normal and nothing to worry about. The starches in the grits continue to absorb moisture as they cool, which means that creamy texture you loved at dinner will look very different when you pull them out of the fridge the next day.
The best way to reheat leftover grits is on the stovetop with an extra splash of milk, broth, or even water. Place your cold grits in a saucepan and add liquid a little at a time, whisking constantly over medium-low heat. As the grits warm up, they’ll start to loosen and become creamy again. Keep whisking and adding small amounts of liquid until you’ve restored that smooth, flowing consistency. This usually takes just 5-10 minutes.
You can also reheat them in the microwave in short bursts, stirring and adding liquid between each interval, though I find the stovetop method gives you better control over the texture. Store your grits and shrimp separately if possible—the shrimp are best eaten within 2-3 days, while the grits will keep well for up to 5 days in an airtight container in the refrigerator.
Frequently Asked Questions
Can I use quick-grits in the slow cooker?
Unfortunately, no—and I really don’t recommend it! Quick-grits and instant grits are pre-cooked and then dried, which means they’re designed to hydrate in just a few minutes. If you put them in the slow cooker for 3-4 hours, they’ll turn into a gummy, mushy mess instead of the creamy, slightly textured grits you’re looking for. The long cooking time that makes stone-ground grits so perfect will absolutely ruin instant varieties. Stick with stone-ground or old-fashioned grits for this recipe—they’re available at most grocery stores, and the texture difference is absolutely worth it!
My grits are lumpy, what did I do wrong?
Lumpy grits usually come from one of two issues: either the grits weren’t whisked thoroughly into the liquid at the beginning, or they were added to liquid that was already hot. Always start with room temperature or cool liquid in your slow cooker, then whisk in the grits completely before turning it on. Make sure there are no dry pockets hiding at the bottom. If you do end up with lumps, try whisking vigorously or using an immersion blender to smooth them out—catching it early makes it easier to fix!
What’s the difference between grits and polenta?
Great question! Grits and polenta are both made from ground corn, but they come from different types of corn and have different textures. Grits are made from white or yellow dent corn (usually treated with lye in a process called nixtamalization), which gives them a slightly softer, creamier texture. They’re a staple of Southern U.S. cuisine. Polenta is made from yellow flint corn that’s more common in Italian cooking, and it tends to have a slightly coarser, firmer texture. While you could technically substitute one for the other in a pinch, they do have distinct flavors and textures, so I’d stick with grits for this authentically Southern recipe!
Conclusion
This Crockpot Cheesy Grits and Shrimp recipe is a true game-changer for Southern food lovers and busy home cooks alike. You get all the comfort, all the rich, creamy, cheesy goodness that makes this dish so beloved—with none of the stirring, none of the stress, and none of the time standing over a hot stove. The slow cooker transforms simple ingredients into something truly special, while the quick-sautéed shrimp add that perfect touch of elegance that makes this feel like a restaurant-quality meal.
Whether you’re making Crockpot Cheesy Grits and Shrimp for a special weekend brunch with friends, a cozy weeknight dinner with the family, or meal prepping for the week ahead, this recipe delivers every single time. The creamy texture, the sharp cheese, the garlicky shrimp with that hint of lemon—it all comes together in the most satisfying way possible.
Let your slow cooker do the stirring for you! Once you try this no-fuss method, you’ll never go back to making grits the traditional way. I can’t wait for you to experience just how easy and delicious this dish is. Don’t forget to save this easy recipe to your “Southern Food” or “Crockpot” board on Pinterest, and leave me a comment below to let me know how yours turned out! Happy cooking!
Crockpot Cheesy Grits and Shrimp
Equipment
- crockpot
- mixing bowl
- measuring cups
- measuring spoons
- spoon or spatula
Ingredients
- 5 1/3 cups chicken broth
- 1 1/3 cups quick cooking grits
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon salt
- 1.5 cups sharp cheddar cheese, shredded
- 4 oz cream cheese, cut into tabs
- 1/2 cup grated parmesan
- 1 teaspoon hot sauce (Franks preferred)
- 1/2 cup half and half (fat free optional)
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons butter, melted
- 2 cloves minced garlic
- 1/2 teaspoon hot sauce (optional)
- salt and pepper to taste
- parmesan cheese and diced chives (toppings)
Instructions
- Place chicken broth and grits into your crockpot.
- Add garlic powder, onion powder, cheddar, cream cheese, parmesan, and hot sauce. Mix until combined. Cover and cook on LOW for 3 hours.
- After cooking, stir in 1/2 cup of half and half. Add more broth if needed to adjust consistency.
- In a bowl, toss shrimp with melted butter, garlic, optional hot sauce, salt, and pepper.
- Add shrimp to the top of the grits. Cover and cook an additional 30–45 minutes until shrimp are cooked through.
- Serve the cheesy grits topped with cooked shrimp and garnish with diced chives.