Crock Pot Tapioca Pudding

I puffy heart tapioca pudding. My grandmother used to make this for me when I was little. Every time I have tried to make it, I could never get that home cooked yummy taste she could get. This is just like I remember...if you grated a little fresh nutmeg over this I believe it would be exactly what I imagine heaven would be like...absolutely delicious

Ingredients: ( I halved the recipe, but this is the whole one)
2 quarts 1 % milk (half gallon)
1 1/2 cups sugar
1 cup small pearl tapioca (not instant)
3 large eggs
1 tsp vanilla extract

The directions:
Use a 4 quart slow cooker. Combine the milk, sugar, and tapioca pearls in the stoneware. Stir well to mix. Cover and cook on high for 2 to 5 hours ( I only cooked my half portion for 2 hours). You want the tapioca to be soft and somewhat slimy, but it won't get thick.
In a mixing bowl, whist the eggs with the vanilla. Measure out 1/2 cup of the hot milk and tapioca mixture and whisk it into the eggs. Add another 1/2 cup of the hot milk and tapiova, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellow tapioca gooeyness. Pour the contents of the bowl into the stoneware, and whisk until it is all thoroughly combined. Cover and cook on high for 30 to 45 minutes, or until the tapioca is pudding like in consistency. Un plug the cooker and let the pudding sit for about 1 hour to cool. Ladle into service size bowls and chill in the refrigerator. Or eat it with a serving spoon, hot, right out of the crock! Your choice.

I got this recipe from "Make it fast, Cook it slow" page 426

Orange Chicken... in the CROCK POT!!!

Ingredients:
1 1/2 pound boneless chicken, cut into 2 inch chunks
1/2 cup flour (or use gluten-free baking mix)
olive oil, for browning the chicken
1 tbsp kosher salt
6 ounces (1/2 can) frozen lemonade or orange juice concentrate, thawed
*****I used the orange, but you could use either one***
3 tbsp brown sugar
1 tsp balsamic vinegar
3 tbsp ketchup

Directions:
Use a 4-quart slow cooker. Dredge the chicken in flour then brown in pan with olive oil. It does not need to be totally cooked, just until there is a bit of crust on the outside of the chicken. Place the chicken into the crock pot. Add the other ingredients, and toss gently to coat with sauce. Cover and cook on low for 6 hours, or on high for 3 to 4 hours. Serve over white rice.

I got this recipe from "Make it fast, Cook it slow" on page 367

Everyone really liked this recipe. I think next time I will half the salt. It was a little too salty for my taste.