This slow cooker dulce de leche stuffed churro bites recipe is one of those dangerously easy, dump-and-go desserts that feels way fancier than it is. You start with refrigerated biscuit dough, tuck in a little dulce de leche, then pour one simple cinnamon-vanilla custard mixture over the top and let the slow cooker do all the work. The result tastes like churros and bread pudding had a baby, without any deep-frying or standing over the stove—perfect for busy weeknights, game days, or when you just want something warm and sweet bubbling away while you handle the rest of life.
Serve these churro bites warm right out of the slow cooker, spooned into bowls and drizzled with a little extra dulce de leche or caramel sauce. A scoop of vanilla ice cream or a dollop of whipped cream on top makes it feel like a restaurant dessert. I also love setting out small bowls of fresh berries for a little brightness. For drinks, pair with hot coffee, cinnamon-spiced tea, or cold milk—whatever fits your crowd. If you’re entertaining, keep the slow cooker on warm and let everyone scoop their own throughout the evening.
Slow Cooker Dulce de Leche Churro Bites
Servings: 8
Ingredients
2 (16.3 oz) cans refrigerated biscuit dough (8 large biscuits per can)
1 cup canned dulce de leche (plus extra for drizzling, optional)
3 large eggs
1 1/2 cups whole milk (or 2% milk)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted and slightly cooled
Nonstick cooking spray or 1 tablespoon softened butter (for greasing slow cooker)
Optional for serving: extra cinnamon sugar, extra dulce de leche, vanilla ice cream or whipped cream
Directions
Prepare the slow cooker: Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or rub with softened butter to prevent sticking.
Cut the biscuit dough: Separate the refrigerated biscuits and cut each biscuit into 4 even pieces. You’ll end up with bite-size pieces that cook more evenly.
Stuff with dulce de leche: Using a small spoon or your fingers, flatten each biscuit piece slightly, add a small dab of dulce de leche (about 1/2 teaspoon) in the center, then pinch and roll the dough around it to seal. Place the stuffed dough balls directly into the bottom of the greased slow cooker in an even layer. It’s okay if they touch and overlap a bit.
Make the 1 mixture: In a medium mixing bowl, whisk together the eggs, milk, granulated sugar, brown sugar, cinnamon, and vanilla until smooth and well combined. Slowly whisk in the melted, slightly cooled butter until the mixture is fully blended. This is the single custard mixture you’ll pour over the biscuit pieces.
Pour the mixture over the biscuit pieces: Pour the egg-milk-cinnamon mixture evenly over the stuffed biscuit dough pieces in the slow cooker, making sure to coat as much of the dough as possible. Gently jiggle the slow cooker or use a spatula to nudge pieces so the mixture seeps down between them.
Cook: Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the churro bites are puffed, set in the center, and a knife inserted into the middle comes out mostly clean (a little dulce de leche on the knife is fine, but the dough should not be raw). Avoid lifting the lid during the first 2 hours so the mixture sets properly.
Finish and serve: Once cooked, turn the slow cooker to WARM. If you like, sprinkle a little extra cinnamon sugar over the top while it’s still hot and drizzle with additional dulce de leche. Spoon the warm churro bites into bowls and serve with vanilla ice cream or whipped cream, if desired.
Variations & Tips
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