Add these patties to the slow cooker with just three more ingredients, and you’ll have a dish so tasty your family will request it again and again.

This easy 4-Ingredient Slow Cooker Salisbury Steak delivers classic comfort food flavor with almost no effort. Using condensed soup and a gravy mix keeps things simple—no need to make a roux or measure multiple spices. As the patties cook low and slow, they become incredibly tender, and their juices blend into the mushroom gravy, creating a rich, savory sauce that tastes like it’s been simmering all day.

Slow Cooker Salisbury Steak Patties

Ingredients

• 1 1/2 pounds ground beef (80–90% lean)
• 2 (10 1/2 oz) cans condensed cream of mushroom soup
• 1 (1 oz) packet brown gravy mix
• 1/2 cup water

Instructions

Step 1: Shape the Patties
Divide the ground beef into 6 oval-shaped patties, about 1/2 to 3/4 inch thick. Press them firmly so they stay together while cooking. Lightly season with salt and pepper if you like.

Step 2: Place in Slow Cooker
Arrange the raw patties in a single layer at the bottom of the slow cooker. Do not stack them, as this helps ensure even cooking and proper coverage with the sauce.

Step 3: Prepare the Gravy Mixture
In a bowl, whisk together the cream of mushroom soup, brown gravy mix, and water until the mixture is smooth and fully blended.

Step 4: Add the Sauce
Pour the prepared sauce evenly over the patties, making sure each one is completely covered to keep them moist during cooking.

Step 5: Slow Cook
Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours. The patties should be tender, and the gravy should be thick and flavorful.

Step 6: Serve and Enjoy
Gently lift the patties out with a wide spatula to prevent breaking. Stir the gravy to incorporate the flavorful juices, then spoon it generously over the patties before serving.