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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