Place these patties in the slow cooker and add 3 other ingredients. You’ll get a meal so delicious your husband will ask for it every week.

This 4-Ingredient Slow Cooker Salisbury Steak is a masterclass in efficiency, delivering a deeply savory, “diner-style” meal with almost zero prep work. By using condensed soup and a gravy packet as the base, you bypass the need for a complex roux or a long list of spices. The slow cooking process allows the beef patties to tenderize while the fat from the meat emulsifies into the mushroom sauce, creating a rich, velvety gravy that tastes like it simmered all day on a stovetop.

Slow Cooker Salisbury Steak Patties

Ingredients:

How To Make Slow Cooker Salisbury Steak Patties:

Step 1: Shape the Patties: Shape the ground beef into 6 oval patties, about 1/2 to 3/4 inch thick. Press them firmly so they don’t disintegrate during the long cook time. While optional, a light sprinkle of salt and pepper helps build the base flavor.

Step 2: Layer the Base: Arrange the raw patties in a single, even layer at the bottom of your slow cooker.

Tip: Try not to stack the patties! Keeping them in a single layer ensures they cook evenly and that every square inch of meat gets “basted” by the gravy.

Step 3: Whisk the Sauce: In a medium bowl, whisk together both cans of cream of mushroom soup, the brown gravy packet, and the 1/2 cup of water. The mixture should be thick and uniform.

Step 4: Pour and Coat: Pour the gravy mixture over the beef, using a spatula to spread it so that every patty is completely submerged. This prevents the edges of the meat from drying out.

Step 5: Slow Cook: Cover and cook on LOW for 5/6 hours or on HIGH for 2 1/2 to 3 hours. You’ll know it’s ready when the meat is tender and the gravy has turned a deep, rich brown.

Step 6: Serve: Carefully lift the patties out with a wide spatula to keep them intact. Stir the gravy one last time to incorporate any juices from the meat, then spoon it generously over the patties.