Slow Cooker Salisbury Steak


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Cooking Salisbury steak in the crock pot creates a tender dish that has plenty of onion and mushroom gravy. It goes great with mashed potatoes and is sure to become a family favorite.

We love classic recipes like this one in the slow cooker. We also make slow cooker tater tot casserole and hot roast beef sandwiches often.

Salisbury steak patties in a slow cooker with gravy, onions and mushrooms.
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Why this slow cooker salisbury steak recipe works

When you’re looking to switch things up from the traditional casserole dish, this classic recipe is one to try. It takes the guesswork out of what to put on the dinner table and thanks to the slow cooker, it’s a comfort food that doesn’t take much effort. If you don’t feel like making the hamburger patties, try my slow cooker cube steak recipe which has similar flavors.

Rich gravy is easily created from just a few ingredients while tender beef patties are first browned before being added into the crock pot. I love how this meal turns out and the flavors are delicious every time. The next time you’re looking for a new way to cook beef patties, try this version of crock pot hamburger steaks.

Recipe Ingredients

Ingredients for salsibury steak on a table with text labels.
  • Ground Beef – I suggest using lean ground beef with no more than 7% fat. Although they are precooked a bit, this will still prevent from lots of fat getting into the overall casserole dish.
  • Crackers – Ritz or Saltines are fine to use in this salisbury steak recipe. This is the same crackers I use in my slow cooker meatloaf.
  • Egg – This is used to help bind the beef mixture together.
  • Milk – Just a bit of liquid to help keep the beef patties moist.
  • Seasonings – Salt, pepper, garlic powder, and oregano are the perfect combination of seasonings for the Salisbury steaks.
  • Vegetables – Every delicious recipe for hamburger steak has mushrooms and onions.
  • Gravy – For a thick gravy I use cream of mushroom soup, gravy mix packets, and water (less than what the packages call for). I also add thyme for added flavor. Do not use beef broth for it will make the gravy too salty.

Step-by-Step Directions

Four images showing how to make salisbury steak in a slow cooker.

Step One – In a large bowl add the hamburger patty ingredients, which are ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder, and oregano.

Step Two – Mix together with clean hands and form the meat mixture into 4 patties.

Step Three – In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, cook until golden brown on both sides. No need to let the patties cook through.

Step Four – In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth to make brown gravy. Set aside.

Four more images showing how to finish making salisbury steak in a slow cooker.

Step Five – Add half of the sliced mushrooms and sliced onions to the bottom of the slow cooker. Add the patties on top.

Step Six – Add remaining onions and mushrooms on top of the ground beef patties.

Step Seven – Pour over the brown gravy mix.

Step Eight – Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy!

cooked salisbury steak in a slow cooker with a spoon in it.

What goes well with this Crockpot Salisbury Steak recipe?

  • For a comfort food like this, you can’t go wrong with hearty sides like mashed potatoes, steamed white rice or buttered egg noodles (all these options are great for serving that onion gravy over). Another option is slow cooker macaroni and cheese.
  • For a lighter option, consider steamed broccoli, green beans, sauteed carrots, or a fresh side salad.
  • Buttered dinner rolls, cornbread, or regular sandwich bread make great gravy dippers.
Plate of Salisbury steak over mashed potatoes.

Recipe FAQs

Can I use ground turkey?

Yes! Use ground turkey or ground chicken instead of beef and also change the gravy packets to chicken or turkey.

Is it best to use fresh mushrooms in this recipe?

Yes. I recommend buying them fresh either whole and you slice them or you can purchase fresh mushrooms pre-sliced or use canned mushrooms if that’s what you prefer.

Should I make a cornstarch slurry?

The gravy ingredients will be enough to create a nice and rich gravy. Though, if for some reason your gravy isn’t not thick enough to your liking you can make a cornstarch slurry, add it to the gravy and cook for 20-30 minutes longer.

How do I store leftovers?

Place any remaining Salisbury steak patties, mushrooms and onions in an airtight container and store in the fridge for up to 3 days.

What can I use if I don’t have crackers?

You can use panko breadcrumbs instead or store-bought premade bread crumbs.

salisbury steak on a plate over mashed potatoes.

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salsibury steak patties in a slow cooker with gravy and onions.

Slow Cooker Salisbury Steak

4.61 from 23 votes
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 4
Tender homemade beef patties in an onion gravy. Great with mashed potatoes.

Ingredients 
 

For the patties

  • 1 lb. ground beef, 7% fat
  • ½ cup crushed crackers, I use Ritz, but saltines work great too
  • 1 egg
  • 2 Tbsp. milk
  • tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • ½ tsp. dried oregano
  • 2 Tbsp. cooking oil, (for browning the patties)

For the gravy mixture

  • 10.5 oz. can cream of mushroom soup, I use roasted garlic variety
  • 1.74 oz. brown gravy mix, (two .87-oz. packets)
  • cup water
  • ½ tsp. dried thyme

Veggies:

  • 2 cups sliced mushrooms
  • 1 white onion, sliced

Instructions 

  • In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don’t over mix. Form the meat into 4 patties. Set aside.
  • In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside.
  • In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through.
  • Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture.
  • Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time.
  • Serve and enjoy!

How to Video

Sarah’s Notes

  • You can use ground chicken or ground turkey. If you choose to change the meat, change the gravy packet flavor as well
  • If you do not have Ritz crackers you can use crushed saltines, panko bread crumbs or classic dry bread crumbs.
  • My favorite sides for Salisbury steak are mashed potatoes, steamed rice or buttered egg noodles. Other sides in addition that great great are green salad and cornbread

Nutrition

Calories: 393kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 837mg | Potassium: 685mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




134 Comments

  1. Tay says:

    Can you use some round steak pieces and not brown them ?? And cook it longer ??

    1. Sarah Olson says:

      Yes, that should work great.

  2. Carol says:

    Hi
    How many ritz crackers should I use?? Do I smash them up??

    1. Sarah Olson says:

      Yes, smash them up and measure a 1/2 cup.

  3. Teena B says:

    My husband and I thought the ground beef patties turned out pretty tasteless and the gravy didn’t save it. I won’t be making it again. I was really surprised there was no worcestershire sauce in the recipe, that might have saved it and half the amount of mushrooms would have been enough

  4. holly says:

    5 stars
    This was the best Salisbury Steak I ever made! I did leave out the Tyne

  5. Lisa says:

    3 stars
    Skip the thyme! It completely overpowered the recipe. Everything was great except for that. Maybe put in 1/8th of a teaspoon but not 1/2 tsp. It was all that we could taste and almost had to throw it away! We ended up adding more gravy, water and another can of cream of mushroom soup and then topped with black pepper. Groceries are too expensive to throw away, so we made a way to figure it out. Otherwise it was a great recipe….thyme belongs on prime rib as a rub but definitely not in Salisbury steak!

    1. Terri says:

      I totally agree. I don’t care for the thyme or oregano in it.

  6. Gabby says:

    Would like to make this for dinner tonight but I only have 1 brown gravy packet

    1. Sarah Olson says:

      I would cut the water back to 3/4 cup then.

  7. Josh says:

    My girlfriend is allergic to mushrooms. What would be some good substitutes for the cream of mushroom soup?

    1. Sarah Olson says:

      I recommend cream of celery! Doesn’t have a distinct taste.

    2. Leah says:

      Cream of celery. I am making it tomorrow morning and that is what I’m using.

  8. JoAnn Callanan says:

    What can I use in place of gravy packets. I am allergic to MSG which is prevalent in prepackaged gravy mixes as well as bullion cubes.
    B/C of this I avoid these things due to adverse reactions.

    Thank you.

    1. Sarah Olson says:

      I would do beef broth instead of water and make a slurry out of cornstarch. My guess is about 3 Tbsp and 3 Tbsp of cold water.

  9. Joan says:

    Not adding the milk would that make a difference to the overall outcome of this particular dish?

    1. Sarah Olson says:

      It’s the liquid so the patties aren’t too dry to hold together. Add some water if you need to.

  10. Wendy says:

    5 stars
    Hi Sarah; I have tried to make these Russian steaks (Spanish name) American 2 times and I did not like it, but I will give them another opportunity with your recipe. Everyone says they are delicius, I am very angry that I do not like them, but as my teacher said, there is no dish that you cannot like, there are only dishes that are bad cooked. What a great truth. Greetings from Guadalajara Spain