Slow Cooker Tuna Chowder 4-Ingredient

Slow Cooker Tuna Chowder 4-Ingredient… Dump canned tuna (with all its juice) in the slow cooker plus 3 more things. Get a yummy soup your family loves and wants seconds of!
This super-simple tuna chowder uses canned tuna with its own juice, frozen potatoes, mushroom soup, and milk. No extra work—just dump in the slow cooker for hours. It turns into creamy, hearty soup like old-time comfort food. Perfect for busy days. Serve hot with bread or crackers for a filling family meal.

This 4-thing slow cooker tuna chowder is my go-to when time runs out but I crave warm, home-made eats. The tuna juice from the can mixes into the soup for extra flavor—no need for broth or hard steps. It’s like a basic Midwest chowder: thick, filling, and made from stuff in your kitchen. Picture tuna casseroles or potato soups, but way easier in the slow cooker. Just add the tuna with juice and three more items, flip it on, and soon you have rich soup that seems fancy.

Serve hot tuna chowder in big bowls with crunchy bread, toast with butter, or oyster crackers. A fresh green salad with zesty dressing cuts the creaminess. Add steamed green beans or peas on the side. For spice, put hot sauce, black pepper, or red flakes on the table. Leftovers heat up great for lunch—they get thicker and taste even better over potatoes or rice.

Slow Cooker Tuna Chowder 4-Ingredient
Servings: 4

Ingredients

• 3 cans of tuna (5 ounces each) in water, do not drain

• 1 bag (20–28 ounces) frozen diced hash brown potatoes with onions and peppers, do not thaw

• 1 can (10.5 ounces) condensed cream of mushroom soup

• 1 1/2 cups whole milk or half-and-half

Slow Cooker Tuna Chowder 4-Ingredient: Directions

1. Spray the inside of a 4- to 6-quart slow cooker with nonstick spray or a little plain oil to stop sticking.

2. Pour undrained canned tuna right into the bottom. Break it up lightly with a spoon so tuna and juice spread even. The juice helps make tasty soup base.

3. Put frozen diced hash brown potatoes with onions and peppers on top of tuna. Spread flat—don’t mix much.

4. In a bowl or big cup, mix condensed cream of mushroom soup and milk (or half-and-half) until smooth and easy to pour. Small lumps are okay; they melt later.

5. Pour soup-milk mix over potatoes and tuna. No extra water—the tuna juice, soup, and milk make the chowder as it warms.

6. Put lid on slow cooker. Cook on LOW 4 to 5 hours, or HIGH 2 to 3 hours. Potatoes soft, mix hot and bubbling at edges.

7. Stir gently from bottom to mix tuna, potatoes, and creamy broth well. Taste—add salt and black pepper if needed (soup and tuna have some salt already).

8. Spoon chowder into warm bowls. Serve right away. For thicker soup, leave uncovered on WARM 10-15 minutes, stirring now and then.