Lightly grease the inside of a slow cooker with a small amount of butter or non-stick spray to prevent the eggs from sticking.

Crack 12 large eggs into a mixing bowl. Add 1/2 cup of whole milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of melted unsalted butter. Whisk the mixture vigorously until the eggs, milk, and seasonings are thoroughly combined, and the texture is smooth.

Pour the egg mixture into the greased slow cooker and place the lid securely on top.

Set the slow cooker to its low heat setting. Allow the eggs to cook for 2-3 hours. Stir the eggs with a spatula or wooden spoon every 30 minutes. This prevents sticking, helps distribute the heat evenly, and ensures the eggs achieve a soft, scrambled consistency.

Check the eggs for doneness around the 2-hour mark. They should be set with a creamy texture but not dry. If they need more time, continue cooking, but check frequently to avoid overcooking.

Once the eggs are cooked to your liking, remove the slow cooker insert, or turn off the slow cooker to stop the cooking process.

Transfer the eggs to a serving dish or serve directly from the slow cooker. Garnish with chopped fresh chives. Serve warm and enjoy!