Dump that whole can of tuna right in the slow cooker with 3 other things and your husband will think you slaved away all day

This little slow cooker supper is the sort of thing I wish I’d had in my back pocket when my kids were small and the days ran long. You take that whole can of albacore tuna—liquid and all—dump it straight into the slow cooker with just three other pantry friends, flip the switch, and let it putter away while you do something else. By the time your husband wanders into the kitchen and catches that cozy, savory smell, he’ll be sure you’ve been fussing over a pot all afternoon. It’s a very Midwestern kind of comfort: simple, thrifty, and surprisingly hearty for how little work it takes.

Spoon this tender, savory tuna over hot buttered egg noodles or mashed potatoes for a stick-to-your-ribs plate that feels like Sunday supper. It’s also lovely mounded on toast or split biscuits with a side of canned green beans or a simple lettuce salad. If you like, pass a little extra black pepper, hot sauce, or shredded cheese at the table so everyone can dress theirs up just the way they like.

Servings: 4

2 (5–7 ounce) cans solid white albacore tuna, undrained

Set out a small slow cooker (2–4 quart size works best). Do not preheat.

Open the cans of albacore tuna and, without draining, dump the tuna and all its liquid straight into the bottom of the slow cooker. Use a fork to gently break up the big pieces just a bit, but don’t worry about making it smooth.

Spoon the condensed cream of mushroom soup on top of the tuna. Do not add water or milk; you want it straight from the can.

Sprinkle the chopped onion evenly over the soup, then add the dried parsley flakes on top. Do not stir; leaving it layered helps keep the tuna moist while it warms.

Cover the slow cooker with the lid. Cook on LOW for 3–4 hours, or on HIGH for 1.5–2 hours, until the mixture is hot and bubbling gently around the edges.

Once hot, give everything a good stir, breaking up any remaining large chunks of tuna so it’s evenly combined and creamy.

Taste and add a pinch of salt and black pepper if needed. (The soup and tuna are already salty, so go slowly.)

Serve the hot tuna mixture right away over noodles, rice, toast, or potatoes, or keep it on WARM for up to 1 hour, stirring occasionally so it doesn’t stick around the edges.

You can dress this simple base up in lots of homey ways. Stir in 1/2–1 cup of frozen peas, mixed vegetables, or sliced mushrooms during the last 30 minutes of cooking for a more complete one-pot meal. If you like a cheesier, casserole-style flavor, sprinkle 1/2–1 cup shredded cheddar or Colby Jack over the top during the last 10–15 minutes, cover, and let it melt before serving. For a little extra richness, add 1–2 tablespoons of butter when you first add the soup. To lean it slightly lighter, use a reduced-sodium or “healthy” condensed soup and skip any added salt. You can also swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you have in the pantry. Food safety tips: Always use canned tuna that is within its expiration date and with cans that are not bulging, rusted, or badly dented. Keep the tuna mixture refrigerated if you prepare it ahead; do not leave it at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). When using a slow cooker, cook on LOW or HIGH as directed and avoid leaving it on WARM for more than about 2 hours total, as WARM is for holding hot food, not for bringing cold food up to a safe temperature. Leftovers should be cooled promptly, stored in a covered container in the refrigerator, and eaten within 3 days. Reheat leftovers until they are steaming hot all the way through before serving.