Grease the inside of a 4–6 qt slow cooker with butter or non-stick spray.

Pour the spiced apple cider into the slow cooker and stir in the brown sugar until mostly dissolved.

Heat on HIGH for 15–20 minutes until hot and steaming.

In a bowl, mix dry baking mix with ½ to ¾ cup of hot cider to form a thick, slightly sticky dough.

Drop spoonfuls of dough into the hot syrup, leaving space between each dumpling.

Cover and cook on HIGH for 1½–2 hours until dumplings are puffed and set through.

Turn to WARM and let rest 5–10 minutes before serving.

Serve in bowls, optionally topped with vanilla ice cream, whipped cream, or a sprinkle of cinnamon.