Crockpot Chile Grits (6 servings) 2 cups grits 6 cups water 1 small can (4 or 6 ounces) chopped mild green chiles 1 medium jalapeno - seeded and finely chopped 1 dash cayenne pepper 1 teaspoon salt 1/2 teaspoon paprika (optional) 1/2 teaspoon cumin or chili powder (optional) I'll be honest with you. These slow cooked grits were really great, but they weren't exponentially better than grits you can make in 1/14 the amount of time. The extended cooking time did impart a richer, fuller flavor. However, the best part of grits is when you add a big pat of butter right before you eat them. That's true whether the grits are made in 7 hours in a crockpot or 20 minutes on the stove. If you're serving a group and have very little time in the morning, this recipe could be a good idea. Scoop! Here's breakfast. Personally, I'll probably stick with the tried and true stove top method. However, the bottom line is that I did enjoy these very much, especially after I topped them with shredded cheese and an over-easy egg. (This recipe was submitted in 2006. It was tested and photographed in June 2015.) How To Make Crockpot Chile Grits Spray the inside of your slow cooker with a light coating of cooking spray. Combine all ingredients in the crockpot. Stir to combine. Cook on low for about 8 hours. Give the mixture a stir after the first hour of cooking. Stir well before serving. Serve with a pat of butter and salt and pepper. Or if you're feeling spicy... spinkle warm grits with a Tablespoon or two of shredded cheese and dollop a spoonful of hot salsa right in the middle. You can also cook on high instead for 2 to 3 hours, but the grits end up just a little too thick for my preference. Mr Breakfast would like to thank leprican_katie for this recipe. Recipe number 1897. Submitted 11/18/2006.