This slow cooker 5-ingredient creamy tapioca pudding is pure nostalgia in a bowl—my grandmother swears it tastes just like the cozy desserts she made in the 1960s. It’s the kind of simple, old-fashioned recipe that uses real ingredients you probably already have on hand: milk, sugar, eggs, tapioca, and vanilla. The slow cooker does all the work, turning humble pantry staples into a glossy, spoonable, off-white pudding with tender translucent pearls and flecks of vanilla. It’s the perfect warm-you-up dessert for chilly evenings, Sunday dinners, or anytime you want that old-time, comforting taste without fussing over the stove.
Serve this creamy tapioca pudding warm in small white bowls, with an extra splash of cold cream or milk over the top if you like it extra rich. A sprinkle of ground cinnamon or nutmeg adds a cozy touch, especially in the colder months. It pairs nicely with fresh berries, sliced bananas, or a simple butter cookie on the side. For a more old-fashioned feel, serve it after a classic meat-and-potatoes dinner, or set out a big bowl in the center of the table and let everyone ladle out their own portion for a simple, family-style dessert.
Slow Cooker Creamy Tapioca Pudding
Servings: 6

Ingredients
1/2 cup small pearl tapioca (not instant or quick-cooking)
4 cups whole milk
2/3 cup granulated sugar
2 large eggs, beaten
1 tablespoon pure vanilla extract (or 1 vanilla bean, seeds scraped)
Directions
Add the small pearl tapioca, whole milk, and granulated sugar to a 3- to 4-quart slow cooker. Stir well so the tapioca is evenly distributed and not clumped together.
Cover and cook on LOW for 2 1/2 to 3 hours, stirring every 30 to 45 minutes if you can. The mixture will look very thin at first, then gradually thicken as the tapioca pearls turn glossy and translucent.
When the tapioca pearls are mostly translucent and the mixture has thickened but is still pourable, whisk the beaten eggs in a separate bowl. Slowly ladle in about 1 cup of the hot tapioca mixture, whisking constantly, to gently warm (temper) the eggs so they don’t scramble.
Pour the warmed egg mixture back into the slow cooker while stirring. Cover and cook on LOW for another 20 to 30 minutes, stirring once or twice, until the pudding is thick, creamy, and the pearls are fully translucent and tender. It should be lush and spoonable, not runny.
Turn off the slow cooker. Stir in the vanilla extract (or the scraped vanilla bean seeds, plus the pod if using; remove pod before serving). The pudding will thicken a bit more as it cools.
Let the pudding sit in the slow cooker, uncovered, for about 15 to 20 minutes to cool slightly and set to that classic, creamy 1960s-style texture. Spoon into bowls while still warm for the coziest experience, or transfer to a container, press plastic wrap directly on the surface, and chill if you prefer it cold.
Before serving, give the pudding a good stir. If it has thickened too much, you can loosen it with a splash of milk until it’s perfectly creamy and spoonable.

Variations & Tips
For a richer, almost custard-like pudding, replace 1 cup of the whole milk with heavy cream or half-and-half; this keeps the ingredient list true to its old-fashioned roots while making the texture extra lush. If you have picky eaters who don’t love visible vanilla flecks, stick with vanilla extract instead of a vanilla bean so the pudding looks smoother. For kids who like things sweeter, you can sprinkle a little extra sugar on top of each warm bowl instead of adding more to the pot—this keeps the main batch from getting too sweet for everyone else. To give it a gentle flavor twist that still feels very 1960s, stir in a pinch of ground nutmeg or cinnamon at the end, or top each serving with a light dusting of spice. If you need to make it ahead, cook as directed, chill in the fridge, and rewarm gently on the stove or in the microwave with a splash of milk, stirring until silky again. For a firmer texture that holds its shape more on the spoon, cook on the longer end of the time range and chill completely before serving. And if someone in your house prefers a smoother pudding, you can briefly whisk or stir more vigorously right at the end to break up the pearls just a bit while still keeping that classic tapioca look.