Name: Slow Cooker Salisbury Steaks Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 packet onion soup mix (1 ounce); 1 Tablespoon Worcestershire sauce; 1 teaspoon Montreal steak seasoning; 1 large egg; ½ cup bread crumbs; 1 can cream of mushroom soup (10.5 ounces); 1 cup water; 1 packet brown gravy mix (0.87 ounces); parsley for garnish (optional)

Jump to Recipe·5.2 from 29 reviews

Let me introduce you to Slow Cooker Salisbury Steaks, the kind of comfort food that brings everyone running to the table. Imagine tender, juicy beef patties simmered slowly in a rich mushroom and brown gravy, infused with savory onion soup and just the right touch of seasoning. This meal is hearty, kid-friendly, and outrageously easy, making it a go-to for busy weeknights or cozy Sunday suppers alike. Whether you’re pouring that irresistible gravy over a heap of fluffy mashed potatoes or twirling it into buttery egg noodles, this dish promises nourishing nostalgia in every bite.

Slow Cooker Salisbury Steaks Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of straightforward ingredients, Slow Cooker Salisbury Steaks come together without fuss. Each component plays an important role—adding flavor, moisture, or just that perfect texture which makes this classic so crave-worthy. Here’s what you’ll need, and how each ingredient shines in the final dish:

Lean ground beef: The main star, offering heartiness and a meaty foundation for those savory patties.
Onion soup mix: This packs a punch of instant onion flavor, melding right into the beef and gravy.
Worcestershire sauce: Adds depth, a touch of tang, and that unmistakable rich “umami” background note.
Montreal steak seasoning: Brings a bold, peppery kick with garlic and spices for a well-seasoned bite.
Large egg: Helps bind everything together, ensuring your patties are tender but don’t fall apart.
Bread crumbs: Soaks up juices and guarantees each patty stays moist, not dry or crumbly.
Cream of mushroom soup: Lends a creamy texture and earthy mushroom flavor to the luscious gravy.
Water: Thins out the gravy to the ideal consistency and helps everything meld during the slow cook.
Brown gravy mix: For that deep, savory beef gravy flavor without requiring a day’s worth of simmering.
Parsley, for garnish (optional): Brings a fresh, herbal pop of color to the finished plate.

How to Make Slow Cooker Salisbury Steaks

Step 1: Mix and Shape the Patties

In a large bowl, combine the ground beef, onion soup mix, Worcestershire sauce, Montreal steak seasoning, egg, and bread crumbs. Get in there with your hands (or a spoon if you insist) and gently mix until everything is just combined—careful not to overwork the meat so the patties stay tender. Divide the mixture evenly and shape into four thick, oval patties. At this stage, you’ll start smelling those mouthwatering, classic meatloaf aromas—such a promising start!

Step 2: Brown the Patties

Set a skillet over medium-high heat and add a bit of oil if you like. Sear the patties for two to three minutes per side, until they develop a rich, golden-brown crust. This step adds tons of flavor and helps the patties hold their shape in the slow cooker. Don’t worry about cooking them through—they’ll finish cooking in the gravy bath.

Step 3: Layer in the Slow Cooker

Arrange your browned patties in the bottom of the slow cooker. You can nestle them close together or gently overlap if needed. They’ll release even more flavor into the sauce as they slow-cook, making the whole dish more delicious.

Step 4: Make the Gravy

In a mixing bowl, whisk together the cream of mushroom soup, water, and brown gravy mix until smooth. This becomes your savory, creamy sauce that makes Slow Cooker Salisbury Steaks so drool-worthy. Pour it all over the patties, ensuring they’re well coated and ready for hours of gentle, flavor-building simmering.

Step 5: Slow Cook to Perfection

Cover your slow cooker and set it to high for 3 to 4 hours or low for 5 to 6 hours. When it’s done, the patties will be perfectly cooked and bathed in glossy, mushroom-rich gravy. The aroma is enough to gather the whole family before you’ve even called them to dinner!

Step 6: Serve and Garnish

When you’re ready to serve, sprinkle freshly chopped parsley over the top for a burst of color and a touch of herbaceous flavor, if you like. Spoon the patties and plenty of gravy over your choice of starch—this dish begs for something to soak up all that saucy goodness.

How to Serve Slow Cooker Salisbury Steaks

Garnishes

A sprinkle of freshly chopped parsley does wonders for visual appeal and a light grassy finish. If you’re feeling fancy, try a flurry of thinly sliced green onions, a light dusting of cracked black pepper, or even a pinch of smoked paprika for an extra pop of flavor and color.

Side Dishes

The classic pairing is dreamy mashed potatoes, but Slow Cooker Salisbury Steaks are also wonderful over fluffy white rice, buttery egg noodles, or even creamy polenta. For veggies, toss together some steamed green beans, glazed carrots, or a crisp green salad to round out the plate and add balance to the meal.

Creative Ways to Present

Try making open-faced Salisbury steak sandwiches by piling the patties and gravy onto thick slices of toasted sourdough or garlic bread. Or serve individual patties in mini cast iron skillets for a rustic, restaurant-like touch right at home. If you want to impress little ones, cut the patties into bite-sized pieces and serve them in a “gravy boat” of mashed potatoes—they’ll love it!

Make Ahead and Storage

Storing Leftovers

Got extra? Lucky you! Store any leftover Slow Cooker Salisbury Steaks in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next-day lunch or dinner arguably even better.

Freezing

For longer storage, let everything cool, then wrap patties individually and place them (with a generous ladle of gravy!) into freezer-safe containers or zip-top bags. They freeze beautifully for up to 2 months, making them perfect for batch-cooking and future busy nights.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the gravy if needed. Heat until everything is piping hot and stir the sauce well to reincorporate any creaminess.

FAQs

Can I use ground turkey instead of beef for Slow Cooker Salisbury Steaks?

Absolutely! Ground turkey works wonderfully if you’re looking for a lighter option. Just keep in mind that turkey is a bit leaner, so be gentle when mixing and forming the patties to keep them tender.

Do I have to brown the patties before slow cooking?

While technically optional, browning the patties before placing them in the slow cooker adds rich flavor and keeps their texture satisfying. If you’re short on time, you can skip this step, but that golden crust really is worth it!

Can I make Slow Cooker Salisbury Steaks ahead of time?

Yes! You can shape the patties and even mix up the gravy a day ahead. Store them separately in the fridge, then assemble everything in the slow cooker when you’re ready to cook. This is a big time-saver for busy mornings.

What’s the best substitute for cream of mushroom soup?

If you don’t have cream of mushroom on hand, cream of chicken or cream of onion soup will also work. You’ll still get a super creamy, flavorful gravy that ties the whole dish together.

How can I reduce the saltiness of Slow Cooker Salisbury Steaks?

For a lower sodium version, use a reduced-salt onion soup and gravy mix where possible. You can also make your own gravy from scratch for full control over the salt content.

Final Thoughts

Few things beat the nostalgia and sheer deliciousness of Slow Cooker Salisbury Steaks simmering away while you go about your day. It’s truly a family favorite that brings smiles all around the table—and best of all, it’s simple enough to earn a spot in your regular dinner rotation. Give it a try and don’t be surprised if it becomes a new comfort classic in your own home!