Photo of Southern Slow Cooker Chicken and Grits by WW

Southern Slow Cooker Chicken and Grits

PersonalPoints™ per serving
Total Time
6 hr 30 min
25 min
6 hr 5 min
Like cooking short-cuts? Cut back on prep time and add spicy, smoked flavor by subbing drained, diced, roasted tomatoes with chiles for the fresh tomatoes.


Fat free chicken broth

1¾ cup(s)

Uncooked white corn grits

6 tbsp(s)

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 small, diced

Garlic clove(s)

1 clove(s), large, minced

Fresh mushroom(s)

1 cup(s), sliced

Jalapeño pepper(s)

1 small, seeded and minced (do not touch seeds with bare hands)

Sweet red pepper(s)

1 medium, or yellow pepper, chopped

Fresh tomato(es)

2 medium, cored and chopped

Cumin seeds

¼ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Uncooked boneless skinless chicken thigh(s)

1 pound(s), boneless, cut into 1-inch chunks


  1. Place broth in a 3- to 5-quart slow cooker. Slowly add grits, stirring constantly, to avoid lumps; set slow cooker aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; sauté, stirring frequently, about 5 minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and pepper in slow cooker; stir to mix. Add chicken thighs; cover and cook at medium setting for 5 to 6 hours. Yields about 1 1/2 cups per serving. (Note: This dish will be soupy so serve in bowls.)