Slow Cooker Southern-Style Shrimp and Grits

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender shrimp simmered in a savory tomato and bacon broth served over creamy stone-ground grits for comforting Southern flavors. This southern-inspired slow cooker ready in about 230 minutes pairs Gulf shrimp, peeled and deveined, bacon, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Ingredients

• 1 lb Gulf shrimp, peeled and deveined
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 2 cups chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 cup stone-ground grits
• 4 cups water
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced

Instructions

1. Step 1: In a large skillet over medium heat, cook 6 chopped bacon slices until crispy, about 6-8 minutes. Remove bacon with slotted spoon and drain on paper towels, reserving 2 tbsp bacon fat.
2. Step 2: Add 1 diced yellow onion to the skillet with reserved bacon fat and sauté for 4-5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Transfer onion and garlic mixture to a slow cooker. Add 1 can (14.5 oz) diced tomatoes with juice, 2 cups chicken broth, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Cover and cook on low for 3 hours.
6. Step 6: Thirty minutes before serving, stir in 1 lb peeled Gulf shrimp and cooked bacon pieces. Cover and cook until shrimp are pink and firm, about 25-30 minutes.
7. Step 7: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thickened.
8. Step 8: Remove grits from heat and stir in 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until creamy.
9. Step 9: Serve shrimp and tomato broth mixture over warm cheesy grits and garnish with 1/4 cup sliced green onions.