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Wake up to the Smells of Breakfast in the slow cooker? Who knew?!?! We loved the idea and just had to try out one of the recipes posted on our Facebook page!...

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Prep Time 10 mins
Cook Time 2 hrs
Temp High

Tapioca – homemade tapioca in the slow cooker


  • 2 Quarts Milk
  • 1.5 Cups White Sugar
  • 1 Cup Small Pearl Tapioca
  • 4 Eggs
  • 1 Teaspoon Vanilla


  1. Step One

    In a four quart or larger size slow cooker, combine the milk, sugar, and tapioca pearls. Stir well to mix.

  2. Step Two

    Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.

  3. Step Three

    In a separate bowl, mix the eggs with the vanilla.

  4. Step Four

    Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!).

  5. Step Five

    Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another.

  6. Step Six

    Now you'll have a bowl of yellowy tapioca gooeyness. Pour the contents of the egg-bowl into the slow cooker, and whisk until it is all thoroughly combined.

  7. Step Seven

    Cover your slow cooker and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency.

  8. Step Eight

    Unplug and let it sit for about an hour to cool.

Crockin' Reviews Add Review
  1. Michelle

    Awesome, just like when I was a kid. It appears to not matter what milk you use, I used skim and it turned out great, thick and not soupy. The thing I like best, the milk not having a burnt taste when you make it on the stovetop. I set the timer at 2 hours and it was not done, so I set it for another hour to check on it.

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