I just made this and it turned out perfect! Nice and creamy. I whisked the eggs well right in the crock of my slow cooker first, then whisked in the rest of the ingredients. Then I used the whisk to stir the pudding often during cooking. I think this helped it cook up smooth -- no curdled or eggy parts. If in doubt on temperature for your slow cooker, choose lower rather than higher. I did add vanilla and about 1/2 tsp salt, and I cut the sugar back to 1/2 cup, which is plenty sweet for my taste. (Other tapioca pudding recipes I looked at called for the same or a little less sugar than the amount of tapioca.) All considered this is a very easy recipe that gives great results!
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I just made this and it turned out perfect! Nice and creamy. I whisked the eggs well right...