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Slow Cooker Grits

savory grits

Okay, okay I am a chef known for fancy food and international ingredients. But, I love plenty of good old American foods as well. Grits are great!

They have a wonderful texture and what goes better with "gravy" than grits? Grits are the perfect soaker-upper for sauces and gravies.

Grits-- a true Southern American comfort food. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 8 cups chicken stock or water
  • 2 cups grits
  • 1/2 cup chopped parsley
  • 1/2 cup chopped scallions
  • Extra virgin olive oil
  • Kosher salt and pepper to taste


  1. Place the chicken stock in a large pot and bring to a boil. Add the grits and salt and pepper to taste.
  2. Lightly coat the slow cooker insert with olive oil (this helps keep the grits from sticking). Turn the slow cooker to high.
  3. Add the grits and stock to the insert and cook on high for 6 hours until thick and tender (texture should be sort of soft, but not too gritty).
  4. Turn machine to warm, stir in parsley and scallions and serve when ready. Adjust salt and pepper as needed.


Do not use quick cooking or instant grits.

Contributed by: Jewish Slow Cooker Recipes by LAURA FRANKEL