Grab a 6 quart slow cooker and add 2 cups of water into the crock.
Butter a 2.5 quart oven safe bowl and place it inside the crock.
Carefully crack and add 8 eggs to the buttered bowl, keeping yolks from breaking.
Cover and cook on high for 90 minutes to 2 hours- until yolks set and look hard boiled.
Run a rubber spatula around the edge of the eggs to loosen them from the side of the bowl.
Carefully, remove the bowl from the crock and turn it out onto a cutting board. Use oven mitts as the bowl will be hot.
Chop the eggs to desired consistency and use in recipes or top on salads.
Store in a sealed container in the fridge for up to 3 days.