Slow Cooker Salisbury Steaks with Mushroom Gravy

These crockpot Salisbury steaks are made with a simple seasoned beef patty mixture, browned in a skillet for extra flavor, then slow cooked in a thick mushroom gravy made from beef broth, cream of mushroom soup, and beefy onion soup mix. The result is tender, melt-in-your-mouth beef patties with a sauce so good you’ll want to drizzle it over everything on your plate.

Looking for more slow cooker beef dinners? My Crockpot Pot Roast and Slow Cooker Beef with Broccoli are two more reader favorites worth bookmarking.

Reasons You’ll Love This Recipe

• Hands-off cooking: Once you’ve browned the patties and layered everything in the slow cooker, the hard work is done. The crockpot does all the heavy lifting while you get on with your day.
• Incredible gravy: The combination of beef broth, cream of mushroom soup, and beefy onion soup mix creates a deeply savory gravy that clings to every bite. You’ll want to spoon it over everything on your plate.
• Family-friendly and crowd-pleasing: Whether you’re feeding a hungry household on a weeknight or bringing a dish to share, these Salisbury steaks satisfy every time. It’s a meal that even the pickiest eaters tend to love.
• Easy to customize: Swap the soup, change the soup mix, add extra vegetables. This recipe is super flexible and works with what you have on hand.

Slow Cooker Salisbury Steaks Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Lean ground beef – The base of the beef patties. An 85/15 lean-to-fat ratio is ideal here; it gives you juicy, flavorful patties without being greasy. Go leaner and the patties can turn out a bit dry.
• Italian style bread crumbs – These act as a binder and add a little seasoning to the patties, helping them hold their shape during browning and slow cooking.
• Milk – A small amount of milk keeps the mixture moist and helps the bread crumbs do their job.
• Egg – Another binder that holds the patties together and keeps them from falling apart in the slow cooker.
• Worcestershire sauce – Just one tablespoon makes a big difference, adding a deep, savory, umami kick to the meat.
• Salt and black pepper – Simple seasoning that brings out the flavor of the beef.
• Olive oil – Used for browning the patties before they go into the slow cooker.
• Sliced mushrooms – Earthy and meaty, mushrooms cook down beautifully and add great flavor and texture to the gravy.
• Onion – Sliced thin and layered into the slow cooker, the onion sweetens as it cooks and adds body to the sauce.
• Garlic – A couple of cloves of minced garlic deepen the overall flavor of the gravy.
• Beef broth – The liquid base of the gravy. It keeps the patties moist and adds richness throughout the cooking process.
• Cream of mushroom soup – This is what makes the gravy thick, creamy, and comforting. Cream of chicken works as a substitute if needed.
• Beefy onion soup mix – A flavor-packed shortcut that seasons the whole dish. You can swap in au jus mix, brown gravy mix, or regular onion soup mix.

Substitutions and Additions

• Ground beef swap: Use 93/7 lean ground beef if you prefer, but be aware the patties may turn out a little drier. 80/20 will give you richer, juicier patties.
• Cream of mushroom soup substitute: Cream of chicken soup works just as well if you’re not a mushroom fan or don’t have it on hand.
• Soup mix alternatives: If you can’t find beefy onion soup mix, au jus mix, brown gravy mix, or regular onion soup mix are all solid swaps.
• Extra vegetables: Add sliced bell peppers, diced celery, or baby carrots into the slow cooker along with the onions and mushrooms for extra color and nutrition.
• Gluten-free option: Use gluten-free bread crumbs and confirm that your soup mix and cream of mushroom soup are certified gluten-free.

How to Make Slow Cooker Salisbury Steaks (step-by-step directions)

STEP 1. Place the sliced onions, mushrooms, and minced garlic into the bottom of the slow cooker. (Photo 1)

STEP 2. In a large bowl, combine the ground beef, bread crumbs, milk, egg, Worcestershire sauce, salt, and pepper. Mix until just combined, then form the mixture into 8 equal-sized oval patties. (Photos 2, 3 & 4)

STEP 3. Heat a large skillet over medium-high heat and add the olive oil. Brown the patties on both sides, about 3 to 4 minutes per side. You’re not cooking them through at this stage; you’re just building a flavorful crust. Transfer the browned patties to the slow cooker, layering them on top of the onions and mushrooms. (Photos 5 & 6)

STEP 4. In a separate bowl, whisk together the beef broth, cream of mushroom soup, and beefy onion soup mix until smooth and well combined. Pour this mixture evenly over the beef patties. Place the lid on the slow cooker and cook on the low setting for 4 to 5 hours, until the beef is cooked through and the gravy has thickened slightly. (Photos 7, 8, 9 & 10)

STEP 5. Spoon the gravy generously over the patties before serving.

Recipe Tips

• Don’t skip the browning step. Taking a few minutes to sear the patties in a hot skillet before they go in the slow cooker adds a layer of flavor you won’t get otherwise. The crust helps keep the patties intact too.
• Don’t overcrowd the skillet. Brown the patties in batches if needed so they sear rather than steam.
• Use low and slow. Cooking on low for 4 to 5 hours keeps the patties juicy and tender. Cooking on high can work in a pinch but risks drying out the meat.
• Whisk the gravy well before pouring. You want a smooth, lump-free sauce that distributes evenly over all the patties.
• Taste and adjust at the end. Once everything is done, give the gravy a taste before serving. A splash of Worcestershire or a pinch of black pepper can go a long way if you want a little more depth.

Storing Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The gravy keeps the patties moist so leftovers reheat really well.
• Freezer: These freeze well for up to 3 months. Store the patties and gravy together in a freezer-safe container.
• Reheating: Warm leftovers in a covered skillet over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. You can also reheat in the microwave in 90-second intervals until warmed through.

Serving Suggestions

Salisbury steaks were practically made to be served over mashed potatoes, and my Creamy Mashed Sweet Potatoes are a wonderful twist on the classic. For a heartier spread, add a side of Crockpot Spanish Rice or pair it with a fresh salad using ideas from my Meal Prep Salad Ideas post.

And if you love cooking big batches for a crowd, this recipe fits right in with my favorite Crockpot Recipes for a Potluck.

Easy Slow Cooker Salisbury Steak FAQs