Slow Cooker Shrimp and Grits – A Classic Southern Comfort Food Made Easy
There’s something about shrimp and grits that just feels right. It’s comforting, familiar, and still manages to feel special every time it hits the table. This slow cooker version is made for real life—busy weeknights, relaxed family dinners, or those evenings when you want to cook something meaningful without spending all night in the kitchen. By letting the slow cooker do the heavy lifting, you get all the cozy Southern comfort you love with hardly any effort. It’s the kind of meal that feels just as perfect for a casual supper as it does for a quiet, romantic dinner at home.
How To Make Slow Cooker Shrimp and Grits
1. Pour chicken broth, salt, and grits into the bottom of your slow cooker. Cook on the low setting for 6 hours.
2. Shortly before your slow cooker is done cooking, chop bell pepper, green onion, and garlic. Cook the pepper, onion, garlic, butter, and shrimp in a sauté pan over medium-high heat until the bell pepper is tender and the shrimp is pink, approximately 5 minutes.
3. Strain any excess liquid from the shrimp and vegetables. Add the shrimp and vegetable mixture, cheese, Rotel, and cayenne to your slow cooker with the grits. Stir well. Cook on high setting for two more hours.
What To Serve With Shrimp And Grits
Serve your slow cooker shrimp and grits with cornbread, beer bread, collard greens, or fried okra.
Little Cooks Corner
Slow cooker recipes are perfect for including your tiny sous chef since they don’t include a hot oven or stovetop. Let your tiny human pour the chicken broth and grits into the slow cooker. They can also practice their fine motor skills by chopping the vegetables with a Montessori knife. Learn more about cooking with toddlers here.
Feedback
Did you try these slow cooker shrimp and grits? What was the occasion? Let me know in the comments below!
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Slow Cooker Shrimp and Grits - A Classic Southern Comfort Food Made Easy
This slow cooker version of shrimp and grits is made for real life—busy weeknights, relaxed family dinners, or those evenings when you want to cook something meaningful without spending all night in the kitchen.
Ingredients
- 6 cups chicken broth
- 3/4 teaspoon salt
- 1 1/2 cup stone ground grits
- 1 bell pepper, chopped
- 6 green onions, chopped
- 3 cloves garlic, chopped
- 2 Tablespoons butter
- 1 1/2 lb peeled and deveined tail off shrimp
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded sharp Cheddar cheese
- 2 (10 oz) cans fire roasted Rotel
- 1/4 teaspoon cayenne
Instructions
1. Pour chicken broth, salt, and grits into the bottom of your slow cooker. Cook on the low setting for 6 hours.
2. Shortly before your slow cooker is done cooking, chop bell pepper, green onion, and garlic. Cook the pepper, onion, garlic, butter, and shrimp in a sauté pan over medium-high heat until the bell pepper is tender and the shrimp is pink, approximately 5 minutes.
3. Strain any excess liquid from the shrimp and vegetables. Add the shrimp and vegetable mixture, cheese, Rotel, and cayenne to your slow cooker with the grits. Stir well. Cook on high setting for two more hours.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 767Total Fat: 50gSaturated Fat: 28gUnsaturated Fat: 21gCholesterol: 388mgSodium: 3104mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 63g
Im going to be honest, i HATE shrimp and grits but i got to taste test this one for the blog and i would eat it every other night. The vegetables made me nervous at first but i scarfed down a bowl and a half in maybe 20 minutes? If i wasn’t full id eat more. Ive never had shrimp and grits this good in my life and will be using this recipe many times over in the future. I think i said “holy sh-t this is amazing” at least 7 times.