Spray custard cups with non-stick cooking spray. Break one egg into each cup.
Place the eggs in their custard cups into the crock pot in a single layer and cook on high for 12 minutes. Test your eggs for doneness. If the white is solid, but the yolk soft, the egg is done. If the egg white is still runny, cover the crock pot and cook a few minutes longer.
Remove and serve.
I’ve never had nor made poached eggs before trying them in the slow cooker. They tasted great, and it was easy as can be. I didn’t need as much water as the recipe called for. I probably used about 3 cups. 3 stars.