Alabama-Style Slow Cooker Chicken and Grits

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Comforting slow-cooked chicken thighs simmered with smoky spices served over creamy Southern-style grits. This Southern-inspired chicken recipe, ready in about 435 minutes, pairs bone-in chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Southern cuisine 480 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in chicken thighs
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 cups chicken broth
2 tbsp butter
1 cup instant grits
4 cups water
1/2 cup shredded sharp cheddar cheese

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Rub this spice mix evenly over 6 bone-in chicken thighs.
Step 2: Place the seasoned chicken thighs into a slow cooker and pour 2 cups chicken broth over them. Cover and cook on low for 6-7 hours until the chicken is tender and cooked through.
Step 3: About 20 minutes before serving, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup instant grits, reduce heat to low, and cook, stirring frequently, for 5-7 minutes until thickened.
Step 4: Remove the grits from heat and stir in 2 tbsp butter and 1/2 cup shredded sharp cheddar cheese until melted and creamy.
Step 5: Serve the pulled chicken thighs over a bed of creamy grits, spooning some cooking juices on top for extra flavor.