3. Cover and cook on low for 2-3 hours, stirring occasionally, until the tapioca pearls are translucent and tender.
4. In a separate bowl, beat the eggs and then temper them by adding a small amount of the hot tapioca mixture, whisking constantly.
5. Slowly add the tempered eggs back into the slow cooker, stirring continuously to prevent curdling.
6. Continue to cook on low for an additional 30 minutes, or until the pudding thickens.
7. Stir in the vanilla extract and let the pudding cool slightly before serving.
