8 cups milk (you can use low-fat, goal do not use fat-free)
1 1/2 cups granulated sugar
1 cup small pearl tapioca (not minute tapioca)
1 tsp. vanilla
In a 4 qt. or larger slow cooker, add milk, sugar, and tapioca. Stir everything together so it is thoroughly mixed. Cover and cook on high for 2-3 hours, or Until the tapioca turns just soft (but before it turns mushy), taking care not to overcook (begin checking tapioca at 2 hours).
In a separate bowl, whisk together eggs and vanilla. Add 1/2 cup of the hot tapioca mix and whisk. Add another 1/2 cup of the hot mix and whisk. Add one more 1/2 cup of the mix and whisk. Then for the egg and tapioca mixture back into the slow cooker and whisk all ingredients together.
Cover and cook for pudding Reviews another 30-45 minutes, or Until the tapioca thickens into a pudding-like consistency. Allow to cool the tapioca in the slow cooker for an hour.