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.
