Slow Cooker Grits: A Holiday Tradition

Posted by Callies Biscuits on

Slow cooker grits are a Christmas tradition for our family. We put them on Christmas Eve right before setting out cookies for Santa. When we wake up, the grits are perfectly done. I serve them with chopped bacon, chopped green onions, grated cheese, and, of course, butter. Since we have guests coming and going all day, this serves as a one-pot meal we can eat at our leisure from morning to lunch without requiring any to-do.

Carrie's 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!


    - 4 Tablespoons butter (1/2 stick) - 2 cups Callie's Carolina coarse-ground grits, grab a bag here - 10 cups water or stock (I like to use stock for added flavor) - Kosher salt and freshly ground black pepper - Optional cup of warm milk


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

      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!