Rinse the tapioca pearls in cold water and drain.
In the slow cooker, combine the tapioca pearls, milk, granulated sugar, and salt.
Cover and cook on low for about 4 hours, stirring every hour so the tapioca doesn’t clump together.
In a small bowl, beat the eggs lightly.
Temper the eggs by adding about a cup of the hot milk mixture into the eggs, whisking constantly.
Pour the egg mixture back into the slow cooker, stirring well to combine.
Cover and cook on low for another 30 minutes, stirring occasionally, until the pudding is thickened and the tapioca pearls are translucent.
Stir in the vanilla extract.
Ladle into serving bowls and let cool slightly before serving warm. Alternatively, refrigerate for a chilled version.

Variations & Tips
For a dairy-free version, you can substitute the whole milk with coconut milk or almond milk. If you prefer a different flavor, try adding a teaspoon of almond extract instead of vanilla, or grate in some fresh nutmeg for extra warmth. Additionally, fold in some shredded coconut or raisins towards the end of cooking for added texture and nostalgia.