This 5-ingredient slow cooker tuna rice is my kind of weeknight magic: you literally dump undrained canned tuna into the slow cooker with a few pantry staples, flip it on, and walk away. The tuna liquid helps flavor and hydrate the rice, so you don’t even need extra broth. It’s budget-friendly, kid-approved, and perfect for those nights when you’re juggling work, homework, and everything else but still want a cozy, home-cooked meal waiting for you.
Serve this tuna rice hot, fluffed right out of the slow cooker, with a squeeze of fresh lemon or a drizzle of soy sauce on top. A simple green salad, steamed broccoli, or frozen mixed veggies warmed on the side round it out into a full meal without much extra effort. Leftovers make an easy lunch—just reheat with a splash of water and top with a fried egg or a handful of shredded cheese if you want to dress it up a bit.
5-Ingredient Slow Cooker Tuna RiceServings: 4
Ingredients
2 (5-ounce) cans tuna in water, undrained
1 1/2 cups long-grain white rice, uncooked
2 1/4 cups water
1 cup frozen peas and carrots (no need to thaw)
1 teaspoon garlic salt (or to taste)
Directions
Spray the inside of a small slow cooker (about 3 to 4 quarts) with nonstick cooking spray to help prevent the rice from sticking.
Pour the undrained canned tuna directly into the bottom of the slow cooker. Use a fork to break it up slightly, but leave some chunks for texture.
Add the uncooked long-grain white rice right next to and over the tuna, spreading it into an even layer so it cooks evenly.
Pour the water over the rice and tuna, making sure all of the rice is submerged. Gently press down any dry grains with the back of a spoon if needed.
Sprinkle the frozen peas and carrots on top, then add the garlic salt evenly over everything. Do not stir; leaving layers helps the rice cook more evenly and keeps it from getting mushy.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during the first 2 hours so the steam stays trapped.
Once the rice is cooked, use a fork to gently fluff the mixture, folding the tuna and veggies evenly through the rice. Taste and adjust seasoning with a little more garlic salt or regular salt if needed.
Serve warm straight from the slow cooker. Switch the slow cooker to WARM if you’re not serving right away, and add a splash of water and re-fluff if it sits for a while and seems dry.
Variations & Tips
For extra flavor, swap part or all of the water for low-sodium chicken or vegetable broth, but keep at least some of the tuna liquid since it seasons the rice. You can change up the veggies: frozen corn, peas, or a mixed medley all work well, just keep the total to about 1 cup so the rice-to-liquid ratio stays close. If you like a creamier, casserole-style texture, stir in 1/2 cup shredded cheddar or mozzarella at the end until melted. For a brighter, more Mediterranean spin, add 1 teaspoon dried Italian seasoning and a squeeze of lemon over each bowl. To stretch the meal for more people, serve the tuna rice wrapped in tortillas, stuffed into bell peppers (baked until tender), or topped with a fried egg. Food safety tips: Use canned tuna that is within its expiration date and has been stored properly. Do not leave the cooked tuna rice sitting at room temperature for more than 2 hours; cool leftovers quickly and refrigerate in a shallow container. Reheat leftovers to steaming hot (165°F/74°C) before eating, adding a splash of water if needed to keep the rice from drying out. Avoid using brown rice in the slow cooker with this exact liquid ratio and timing, as it needs more water and a longer cook time and may turn out undercooked if swapped directly.
