Here is a recipe for Slow Cooker Churro Bites (Foil Parcels) .
This method uses foil packets to “bake” the dough in the dry heat of the slow cooker, resulting in soft, pillowy bites of dough that are then tossed in cinnamon sugar. They aren’t the crunchy, deep-fried churros you get at a fair, but rather a delicious, easy, dump-and-go dessert that tastes like a warm cinnamon sugar doughnut hole.
Why This Works
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No Oven Required: Frees up oven space or allows you to cook in places without one (dorms, RVs).
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No Frying: Less mess and less oil.
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Foolproof: The foil packets trap steam and heat, cooking the biscuits perfectly.
Ingredients
For the Churro Bites:
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2 cans (16.3 oz / 460g each) Refrigerated Buttermilk Biscuits (the flaky layer kind work well, but homestyle is fine too)
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1/4 cup (60g) Unsalted Butter, melted
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1 teaspoon Ground Cinnamon (for the dough)
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Non-stick cooking spray
For the Cinnamon Sugar Coating:
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1/2 cup (100g) Granulated Sugar
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1 tablespoon Ground Cinnamon
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Pinch of Salt (optional, but balances the sweetness)
For Serving (Optional):
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Chocolate sauce, dulce de leche, or caramel sauce for dipping
Instructions
1. Prepare the Slow Cooker and Foil:
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Lightly spray the inside of your slow cooker insert with non-stick cooking spray.
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Tear off 4 large sheets of heavy-duty aluminum foil (about 12-14 inches long). If using regular foil, double it up to prevent tearing.
2. Prepare the Dough:
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Open the cans of biscuits and separate each biscuit. Cut each biscuit into quarters (4 pieces).
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In a large bowl, toss the biscuit pieces with 1 teaspoon of cinnamon. This adds a little flavor inside the dough before they cook.
3. Assemble the Foil Parcels:
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Divide the biscuit pieces evenly among the 4 sheets of foil, piling them in the center.
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Drizzle the melted butter evenly over the biscuit pieces in each packet.
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Bring the two long sides of the foil together and fold them down tightly to seal. Then fold up the open ends to create a sealed packet. Make sure to leave a little room inside for the biscuits to expand.
4. Slow Cook:
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Place the foil packets into the slow cooker, stacking them if necessary.
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Cover and cook on HIGH for 1.5 to 2.5 hours. (Cooking time varies wildly between slow cookers). Do not lift the lid for the first 1.5 hours.
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Check for doneness: Carefully open one packet (watch for steam!). The biscuits should be puffed up, cooked through, and no longer doughy in the center.
5. The Cinnamon Sugar Shake:
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In a large bowl (or a paper bag), mix the 1/2 cup sugar, 1 tablespoon cinnamon, and a pinch of salt.
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Working in batches, carefully transfer the hot biscuit pieces from the foil packets into the cinnamon sugar. Discard any remaining butter left in the foil.
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Toss gently until the bites are completely coated.
6. Serve:
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Serve immediately with your favorite dipping sauces. They are best eaten warm!
Tips for Success
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Check Early: All slow cookers run at different temperatures. Start checking at 1.5 hours. If they are still doughy, reseal the packet and cook for another 30 minutes.
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Crispy Edges vs. Soft: These will be very soft. If you want slightly firmer edges, after tossing them in sugar, you can place them on a baking sheet and broil for 1-2 minutes (watch carefully!).
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Make it Fun: Set up a “churro bar” with different dipping sauces like chocolate, strawberry sauce, and whipped cream.