Crockpot Chile Grits

Crockpot Chile Grits

(6 servings)    Printable Version
  • 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.)

Crockpot Chile Grits

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.

Crockpot Chile Grits

Crockpot Chile Grits

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.

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