Slow Cooker Grits

From Carrie Morey's hot little suppers cookbook

"This serves as a one-pot meal we can eat at our leisure without requiring any to-do."
Slow Cooker Grits


  • • 4 tablespoons (1/2 stick) butter
  • • 2 cups coarse-grind grits (not instant or quick-cooking!)
  • • 10 cups water or stock
  • • Kosher salt and freshly ground black pepper
  • • Optional: 1 cup milk, warmed

This is a Christmas tradition for our family, but it’s so delicious, you aren’t going to want to limit yourself to one night a year. We put grits in the slow cooker on Christmas Eve right before setting out cookies for Santa. When we wake up, the grits are done! I serve them with chopped bacon, chopped green onions, and grated cheese. Since we have guests coming and going all day, this serves as a one-pot meal we can eat at our leisure without requiring any to-do.

Shop our grits online or at an eatery near you!


  1. Use 2 tablespoons of the butter to coat the inside of the slow cooker, coming halfway up the sides.
  2. Add the grits, the remaining butter, and the water or stock, and give it a good stir. Cover. Set on low for 8 to 10 hours.
  3. When the grits are cooked, stir in salt and pepper to taste. Loosen with the milk if too thick.
  4. If you wish, serve with one or more of the toppings.

Carrie's Favorite Toppings

  • Chopped cooked bacon
  • Chopped green onions
  • Shredded sharp cheddar cheese
  • Fiery Pimento Cheese
  • Smoked Sausage
  • Shrimp

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Carolina Grits 

Hot Little Tip

It’s best to accept that when cooking grits, they will stick to the bottom of the pot. Try and leave the “stuck-on” layer alone until after the pot has been emptied. At which point you may need to let that baby soak before you can peel the layer away! Also, be sure to add liquid as needed so the grits don’t dry out as they cook. Don’t be stingy with the butter and salt either!