Slow Cooker April Showers Tuna

Slow Cooker April Showers Tuna: This easy slow cooker tuna dish is perfect for busy weeknights when your family needs a warm meal without much work. All you do is drop whole cans of tuna, still in their liquid, into the slow cooker along with three more pantry items. Then you turn it on and let it cook by itself while you finish homework, laundry, or just take a little break.

The tuna stays in big, soft chunks that soak up a creamy, tasty sauce. It has a cozy feeling, kind of like a mix between tuna casserole and a warm tuna melt, but without any hard steps. It’s cheap, easy, and very comforting, the kind of meal that gets everyone asking, “Is dinner ready yet?”

Spoon this soft, saucy tuna over hot buttered egg noodles, rice, or mashed potatoes for a filling dinner. A side of steamed green beans, peas, or a simple tossed salad helps balance out the rich sauce. Warm dinner rolls or toasted bread are great for soaking up any extra sauce left on the plate.

If you’re feeding kids, try spooning it into toasted hamburger buns or over crackers, kind of like a warm, cozy tuna sandwich. A little squeeze of lemon juice and a sprinkle of fresh parsley on top can add a fresh taste if your family enjoys that.

Servings: 4

Ingredients

• 4 cans (5 ounces each) chunk light tuna in water, kept sealed and un-drained until ready to use
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup milk (whatever kind you usually cook with)
• 1 packet (about 1 ounce) dry ranch seasoning mix

Slow Cooker April Showers Tuna: Directions

1. Open the tuna cans. Pop open all four cans of tuna, but don’t pour out the liquid inside. You want each tuna round to stay whole and stay soaked in its own packing liquid until you’re ready to cook.
2. Prep the slow cooker. Give the bottom of your slow cooker a light spray with nonstick cooking spray. This small step makes cleanup much easier once dinner is done.
3. Add the tuna. Carefully slide each whole tuna round straight out of its can and into the bottom of the slow cooker. Try to keep each round in one solid piece as you go. Line them up snugly in a single, even layer so they fit neatly across the bottom of the pot.
4. Mix the sauce. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, milk, and dry ranch seasoning mix. Keep whisking until the mixture turns smooth with no lumps left.
5. Pour the sauce over. Slowly and gently pour the soup mixture over the tuna rounds in the slow cooker. Try not to stir or break the tuna apart as you pour. It’s okay if a little bit of tuna still peeks out from under the sauce.
6. Cook it low and slow. Put the lid on your slow cooker. Cook on LOW for 3 to 4 hours, or on HIGH for 1 and a half to 2 hours. You’ll know it’s ready when the sauce is hot and bubbly and the tuna is heated all the way through and very soft.
7. Lift out the tuna gently. Once it’s done cooking, use a big spoon or spatula to carefully scoop out each tuna round. Try to keep them as whole as possible while lifting them onto plates. Spoon extra creamy sauce over the top of each serving.
8. Taste and season. Give the sauce a quick taste and add a small pinch of salt and pepper if you think it needs it. Serve everything hot, spooned over noodles, rice, or mashed potatoes for the best meal.

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