Dump undrained canned tuna in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker tuna chowder is the kind of throw-together meal I lean on when the day gets away from me but I still want something comforting and homemade. It uses undrained canned tuna, which means the flavorful packing liquid becomes part of the broth, adding depth without extra stock or fuss. Think of it as a very pared-down, Midwestern-style chowder: creamy, hearty, and pantry-friendly, inspired by classic tuna casseroles and potato chowders but streamlined for the slow cooker. You literally dump in the tuna with its liquid and three other ingredients, turn on the heat, and a few hours later you have a rich, spoonable meal that tastes like you worked much harder than you did.

Serve this tuna chowder hot in deep bowls with plenty of crusty bread, buttered toast, or oyster crackers for texture. A simple green salad with a bright vinaigrette helps cut through the richness, and a side of steamed green beans or peas keeps the meal balanced. If you like a little heat, set out hot sauce, freshly ground black pepper, or red pepper flakes at the table. Leftovers reheat well for lunch the next day, and the chowder thickens slightly as it sits, making it especially good ladled over baked potatoes or rice.

Servings: 4

3 cans (5 ounces each) tuna packed in water, undrained

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.

Dump the undrained canned tuna directly into the bottom of the slow cooker, breaking it up gently with a spoon so the tuna and its liquid form an even layer. This liquid will help flavor and loosen the chowder base.

Add the frozen diced hash brown potatoes with onions and peppers on top of the tuna, spreading them into an even layer without stirring too much.

In a mixing bowl or large measuring cup, whisk together the condensed cream of mushroom soup and the milk or half-and-half until fairly smooth and pourable. It’s fine if a few small lumps remain; they will dissolve as the chowder cooks.

Pour the soup and milk mixture evenly over the potatoes and tuna in the slow cooker. Do not add extra water; the tuna liquid, soup, and milk will create the chowder base as they heat.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender and the mixture is hot and gently bubbling around the edges.

Once cooked, gently stir the chowder from the bottom up to fully combine the tuna, potatoes, and creamy broth. Taste and adjust seasoning with salt and freshly ground black pepper if desired, keeping in mind that the soup and tuna already contain some salt.

Ladle the tuna chowder into warm bowls and serve immediately. If you like a thicker chowder, let it stand uncovered in the slow cooker on WARM for 10 to 15 minutes, stirring occasionally, until it reaches your preferred consistency.

For a richer chowder, use half-and-half instead of milk, or stir in 1/2 cup shredded sharp cheddar cheese during the last 10 minutes of cooking until melted and smooth. If you prefer more vegetables, choose a hash brown mix with extra peppers and onions, or stir in 1 to 2 cups of frozen mixed vegetables during the last 30 minutes of cooking so they stay bright and not overcooked. You can swap the cream of mushroom soup for cream of celery or cream of potato for a slightly different flavor profile, all of which keep the chowder squarely in that cozy Midwestern comfort zone. For a smokier note, add a pinch of smoked paprika or a few dashes of hot sauce at the table. If sodium is a concern, look for low-sodium condensed soup and tuna packed in water with reduced salt, then season to taste at the end rather than up front. Food safety tips: Always keep canned tuna at room temperature only until you’re ready to use it, then refrigerate any unused portion promptly in a covered container. Once the chowder is cooked, do not leave it at room temperature for more than 2 hours; cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to a simmering temperature (165°F / 74°C) before serving, and avoid reheating more than once for best quality and safety. If using a larger or smaller slow cooker, watch the cooking time the first time you make this recipe, as thinner layers may cook faster and thicker layers a bit slower.