Slow Cooker Salisbury Steak

by Sophia

There’s just something magical about coming home to a warm, hearty meal that’s been slowly simmering all day, filling your kitchen with those cozy, savory aromas. That’s exactly what you get with this Slow Cooker Salisbury Steak—a no-fuss dinner that delivers big on comfort and flavor. Tender beef patties, savory mushroom and onion gravy, and a hands-off cook time? Count me in.

This is one of those meals that feels nostalgic, like something Mom or Grandma might’ve made on a chilly weeknight. But the best part is—you don’t need to hover over the stove to make it happen. Just a few minutes of prep in the morning, and by dinnertime, you’ve got a plate full of classic goodness ready to go.

I’ve always loved a good Salisbury steak, especially when it’s drenched in rich gravy and served over buttery mashed potatoes. But doing it the traditional way can mean lots of stovetop juggling and more cleanup than I want on a weekday. That’s why I fell hard for this slow cooker version. It’s just as flavorful, just as comforting—but so much easier.

Let’s dive in and get started!

Ingredients You’ll Need

Here’s what you’ll need to make this Slow Cooker Salisbury Steak:

1 ½ pounds ground beef
1 large egg

½ cup breadcrumbs
½ teaspoon garlic powder
Salt and black pepper to taste

2 tablespoons ketchup (plus a little more for topping, if you like)
1 small onion, thinly sliced
8 ounces mushrooms, sliced

1 can (10.5 ounces) condensed mushroom soup
1 cup beef broth
1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard
2 teaspoons cornstarch mixed with 2 teaspoons water (optional, for thickening)

This recipe makes about 6 to 8 patties, depending on how large you make them, so it’s great for feeding the whole family—or for meal prepping leftovers.

STEP 1: Mix the Beef Mixture

In a large mixing bowl, add your ground beef, egg, breadcrumbs, garlic powder, salt, pepper, and 2 tablespoons of ketchup. You want to mix everything just until it’s combined. Be careful not to overmix—this helps keep the patties nice and tender.

This mixture forms the base of your Salisbury steaks. You can use a fork or your hands (I like using my hands for better control), just make sure everything is evenly incorporated without mashing it into a paste.

STEP 2: Shape and Add to the Slow Cooker

Once your beef mixture is ready, form it into oval-shaped patties—about 6 to 8, depending on the size you prefer. Place the patties directly into your slow cooker in a single layer if possible. It’s okay if they overlap a bit; they’ll still cook through just fine.

If you want to add a little extra flavor, you can brown the patties in a skillet before transferring them to the slow cooker. Totally optional, but it adds a bit of richness and helps them hold together a bit better. If you go this route, don’t forget to deglaze the pan with a splash of the beef broth and pour that liquid gold right into the slow cooker.

STEP 3: Add Onions and Mushrooms

Next, take your sliced onions and mushrooms and scatter them over and around the patties. This is where the magic starts—those veggies cook down and soak up all the beefy goodness, turning into the most delicious gravy companions.

If you’re not a huge mushroom fan, you can leave them out or swap them for extra onions. But if you do love mushrooms like I do, go all in—8 ounces is the sweet spot for a hearty sauce.

STEP 4: Mix and Pour the Gravy

In a separate bowl, whisk together your condensed mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard until it’s smooth and well-blended. This is the base of that rich, savory gravy that’s going to coat every bite.

Pour the gravy mixture evenly over the patties, mushrooms, and onions. Make sure everything gets a good covering, but don’t worry if the patties aren’t fully submerged—the steam and slow cooking will work its magic.

STEP 5: Let It Cook Low and Slow

Once everything’s in the slow cooker and coated with the gravy mixture, cover it up and set your temperature.

Cook on LOW for 6 to 8 hours
Or on HIGH for 3 to 4 hours

Both options work well, so choose what fits your schedule. I usually go with the low setting—it gives the flavors more time to develop, and the patties come out incredibly tender and juicy. But don’t worry if you’re in a bit of a rush; the high setting still delivers great results.

You’ll know it’s ready when the patties are cooked through and the mushrooms and onions are soft and silky. The gravy will also have deepened in flavor from all that slow simmering.

STEP 6: Thicken the Gravy (Optional)

If your gravy is a bit on the thinner side once cooking is done, there’s a quick and easy fix.

Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water to create a slurry. Stir that into the slow cooker and cover it again. Let it cook on HIGH for another 15 to 20 minutes, and the gravy will thicken up nicely.

This step isn’t always necessary—sometimes the gravy thickens on its own as it cools slightly—but if you’re looking for that rich, stick-to-your-mashed-potatoes consistency, this trick does the job.

STEP 7: Serve It Up

When it’s time to serve, you can spoon a little extra ketchup over the patties if that’s your thing—it gives them a nostalgic diner-style finish that some folks love.

My favorite way to serve this Salisbury steak? Over a mountain of creamy mashed potatoes, with plenty of that savory mushroom gravy poured on top. But it’s just as good over buttered egg noodles or steamed white rice. Don’t forget a side of green beans or peas for a simple, well-rounded meal.

Tips & Variations

Want to make this dish your own? Here are a few fun and flexible ideas:

Brown the Patties First: As mentioned in Part 1, searing the patties adds a delicious crust and deeper flavor. It’s an extra step, but totally worth it if you have time.
Use Crushed Crackers Instead of Breadcrumbs: Saltines or buttery round crackers work great in place of breadcrumbs for a slightly different texture.
Make It Gluten-Free: Just use gluten-free breadcrumbs and double-check your condensed soup and broth labels to be sure they’re gluten-free.

Add a Splash of Red Wine: Stir a tablespoon or two of dry red wine into the gravy mixture before pouring it over the patties for a deeper, richer flavor.
Try Ground Turkey or Chicken: For a lighter version, you can swap the ground beef with ground turkey or chicken—just keep an eye on the cooking time since leaner meats can dry out more quickly.

Now that you’ve got all the steps down and your Salisbury steak is slow cooking its way to tender, savory goodness, let’s dive into some of the most common questions readers ask about this recipe. Whether you’re new to slow cooking or just want to troubleshoot a few things, this FAQ section has you covered.

FAQ: Slow Cooker Salisbury Steak

1. Can I freeze the leftovers?
Absolutely. Salisbury steak freezes well. Just let everything cool completely, then transfer the patties and gravy into an airtight container or freezer bag. It’ll keep in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave until warmed through.

2. Can I use fresh mushrooms instead of canned?
Yes—this recipe actually uses fresh mushrooms (8 ounces sliced), which gives the gravy a much better texture and flavor than canned. But if you only have canned on hand, you can substitute them in a pinch—just drain them well first.

3. What kind of ground beef works best?
I recommend using 80/20 ground beef for this recipe. It has the right balance of fat to keep the patties moist without being greasy. Leaner beef will work but may turn out a little drier.

4. Can I prep this the night before?
Definitely. You can mix and shape the patties, slice the mushrooms and onions, and even whisk together the gravy mixture the night before. Store everything separately in the fridge, then assemble it in the slow cooker in the morning.

5. How do I keep the patties from falling apart?
Be gentle when mixing your beef mixture—don’t overwork it. Using an egg and breadcrumbs as binders helps hold everything together. Browning the patties before slow cooking can also help them stay intact, especially if you’re planning to cook on high.

6. Is it possible to make this recipe without condensed soup?
Yes! If you’d rather skip the canned soup, you can make a quick homemade version with butter, flour, beef broth, and milk or cream. Just cook until thickened and use it in place of the condensed soup. The flavor will be slightly different but still delicious.

7. What side dishes pair well with Salisbury steak?
Mashed potatoes are the classic choice, but egg noodles, rice, or even creamy polenta all work beautifully. Add a green veggie like steamed broccoli, roasted carrots, or green beans for a full, comforting meal.

Final Thoughts: Classic Flavor, Made the Easy Way

If you’ve never tried making Salisbury steak in the slow cooker before, this is the perfect place to start. It takes all the flavors of a nostalgic comfort food and turns it into something effortless—just mix, layer, and let it cook. You don’t need any fancy ingredients or a ton of time in the kitchen to serve up something that tastes like a Sunday supper.

What I love most about this recipe is its flexibility. Whether you want to tweak the flavors, lighten it up, or go full-on hearty, it adapts to what your family loves. It also reheats wonderfully, making it a great option for leftovers during the week.

So go ahead—give this Slow Cooker Salisbury Steak a try, and let your slow cooker do the heavy lifting. When dinner’s this easy and this satisfying, it’s bound to become a repeat favorite.