Toss whole rounds of un-drained canned tuna in the slow cooker and 3 other ingredients to get a meal

Open the cans of tuna, but do not drain them. You want the tuna to stay in whole, intact rounds with the packing liquid still in the can.

Lightly spray the bottom of your slow cooker with nonstick cooking spray to help with cleanup.

Carefully slide each whole round of un-drained canned tuna straight from the can into the bottom of the slow cooker, keeping the rounds as intact as possible. Arrange them in a single, snug layer. The scene should look like whole tuna rounds sitting neatly across the bottom of the slow cooker.

In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and dry ranch seasoning mix until smooth and well combined.

Gently pour the soup mixture evenly over the tuna rounds in the slow cooker, trying not to break them up. It’s fine if a little tuna peeks through the sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the sauce is hot and bubbly and the tuna rounds are heated through and very tender.

Once done, use a large spoon or spatula to carefully lift out the tuna rounds, keeping them as whole as you can. Spoon some of the creamy sauce over the top of each portion.

Taste the sauce and add a pinch of salt and pepper if needed before serving. Serve the tuna and sauce over noodles, rice, or potatoes while hot.

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