Slow Cooker Vanilla Tapioca Pudding

Slow Cooker Vanilla Tapioca Pudding

Ellen Janet Nestler 0

"Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge."
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6 h 5 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
  2. Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hour...

So easy and so delicious. I use large tapioca pearls.

So easy and so delicious! I subbed Vanilla Soy Milk and did not add any additional vanilla. It was extra delicious with some cinnamon or pumpkin pie spice sprinkled on top.