Tender beef patties simmered in savory mushroom gravy make this slow cooker Salisbury steak the ultimate comfort dinner. With just 15 minutes of prep, your Crockpot does the rest of the work while you go about your day. The result is a family-friendly meal that comes together with almost no effort.
If you love this, try my classic homemade Salisbury steak for a stovetop option, or try my hamburger steak for a simpler take. Browse my full collection of beef recipes for even more easy dinner ideas.
Before You Get Started
- Brown the patties first for the best flavor and texture. A quick sear in a hot skillet (about 3 minutes per side) gives the beef a rich, caramelized crust and helps the patties hold together in the slow cooker. You can skip this step if you’re short on time, but browning adds depth to both the meat and the gravy.
- Don’t skimp on the binder. The breadcrumbs keep your patties from falling apart during the long cook time. Mix them in gently but thoroughly, and avoid overmixing or the patties can turn dense.
- Layer the vegetables on the bottom. Placing the onions and mushrooms underneath the patties ensures that they soften by the end of the cooking time, while also adding flavor to the gravy as everything cooks together.
How to Make Slow Cooker Salisbury Steak
Step 1: Mix the Beef Patty Ingredients
Start by mixing together the ground beef, breadcrumbs, onion soup mix, and milk in a large bowl. Use your hands or a fork to combine everything gently but thoroughly.
You want the ingredients evenly distributed, but avoid overmixing or you’ll end up with dense, tough patties.
The breadcrumbs act as a binder to help the patties hold their shape during the long, slow cook.
** Pro Tip: Using the whole packet of soup mix yields patties that are quite salty. For a less salty dish, use just half of the soup mix packet. You’ll still have flavorful patties with much less salt.
Step 2: Shape the Patties
Shape the mixture into 4 round or oval patties, about 3/4-inch thick. Make them slightly thinner in the center so they cook evenly and don’t puff up too much.
Step 3: Brown the Patties (Optional but Recommended)
Heat a large skillet over medium-high heat with about a tablespoon of oil. Once the pan is hot, add the patties and sear for 2-3 minutes per side until they’re nicely browned.
You’re not cooking them through at this stage, just creating a flavorful crust that will add depth to the finished dish. The browning also helps the patties stay intact in the slow cooker.
** Quick Note: Short on time? You can skip the browning step and place the raw patties directly into the slow cooker. They’ll still cook through and taste great, but you’ll miss out on some of that rich, caramelized flavor.
Step 4: Layer the Vegetables
While the patties brown, scatter the sliced onions and mushrooms across the bottom of your slow cooker. This creates a flavorful base and keeps the patties elevated slightly so the gravy can circulate underneath.
Place the browned patties on top of the vegetables in a single layer.
Step 5: Prepare the Gravy
In a medium bowl, whisk together the cream of mushroom soup, au jus mix, and water. Pour this gravy mixture over the patties and vegetables.
** Pro Tip: For a less salty dish, use just half of the packet of au jus mix.
Step 6: Slow Cook Until Tender
Cover and cook on LOW for 3-4 hours or on HIGH for 1 1/2-2 hours.
The patties are done when they reach an internal temperature of 160°F and the gravy is bubbling and fragrant.
The long, slow simmer makes the beef incredibly tender and lets all those flavors meld together beautifully.
Step 7: Serve and Enjoy
Serve the patties hot with plenty of gravy spooned over the top. This is comfort food at its finest.
Variations
- Homemade Gravy Option: Instead of the canned soup shortcut, Whisk together 2 cups beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Pour over patties and vegetables in the slow cooker. Thicken with a cornstarch slurry at the end.
- Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken if you prefer. The flavor won’t be quite as rich, but it still makes a delicious, lighter version. Just be careful not to overcook, as leaner meats can dry out more easily.
- Make It Into Meatballs: Shape the beef mixture into 1.5-inch meatballs instead of patties for a fun twist. The cooking time stays the same, and they’re perfect for serving over egg noodles or rice.
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers, and check that your soup and gravy mixes are certified gluten-free.
What to Serve with Salisbury Steak
This rich, savory dish practically begs for something to soak up all that delicious gravy. Here are my favorite pairings:
→ Mashed potatoes are the classic choice, and for good reason. Try my sour cream mashed potatoes or this easy mashed sweet potatoes recipe for the perfect comfort food combination.
→ Egg noodles are another traditional pairing. The wide, flat noodles catch the gravy beautifully and make this feel like an old-fashioned Sunday dinner.
→ For a lighter option, serve the Salisbury steak over rice. You still get all that savory flavor without the heaviness.
→ Round out your plate with a simple green vegetable. Garlic roasted broccoli, Amish green beans, or roasted asparagus all work beautifully and add a fresh, bright contrast to the rich gravy.
→ Don’t forget a basket of 3-ingredient biscuits on the side for mopping up every last drop.
Just tried this tonight and my family loves it. I cooked it just like the recipe calls for and came out perfect…
– Nanette
Storage, Freezing & Make Ahead
- Storage: Store leftover Salisbury steak in an airtight container in the refrigerator for up to 3-4 days. Keep the patties and gravy together so the meat stays moist.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring the gravy occasionally. You can also reheat in a 325°F oven, covered with foil, for about 20 minutes.
- Freezing: This recipe freezes beautifully. Let the cooked Salisbury steak cool completely, then transfer to a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: You can shape the raw patties up to 24 hours ahead and store them covered in the refrigerator. When you’re ready to cook, just brown them (if using that method) and proceed with the recipe as written.
Frequently Asked Questions
Can I skip browning the patties?
Yes, you can place the raw patties directly into the slow cooker if you’re short on time. Browning adds rich, caramelized flavor and helps the patties hold together better, but skipping it won’t ruin the recipe. The patties will still cook through and taste good, just with slightly less depth of flavor.
How do I keep the patties from falling apart?
Use a proper binder (the breadcrumbs are essential, and you could even add an egg, too) and mix the ingredients gently but thoroughly. Avoid over-mixing, which can make the patties dense and more likely to crack. Browning the patties first also helps them hold their shape during the slow cook.
My gravy is too thin. How do I fix it?
Whisk together 1-2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the slow cooker. Turn the heat to HIGH and cook uncovered for 10-15 minutes until the gravy thickens. You can also remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
Can I cook this on HIGH instead of LOW?
Yes. Cook on HIGH for 1 1/2 – 2 hours instead of LOW for 3-4 hours. Keep an eye on the liquid level and make sure the gravy doesn’t reduce too much.
Can I make this in the oven instead?
Absolutely. Place the browned patties and vegetables in a 9 x 13-inch baking dish, pour the gravy over top, cover tightly with foil, and bake at 325°F for about 1 hour, or until the patties are cooked through and the gravy is bubbling.
What’s the difference between Salisbury steak and hamburger steak?
Salisbury steak is traditionally served with a rich, savory gravy (usually mushroom or onion-based), while hamburger steak is often served plain or with a simpler pan sauce. The patties themselves are very similar, but the gravy is what makes Salisbury steak special.
More Comfort Food Classics
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Slow Cooker Salisbury Steak
Equipment
- 12 inch skillet
Ingredients
- 1 lb. ground beef
- 1 (1 ounce) packet dry onion soup mix (NOTE: use just 1/2 the packet for a less-salty dish)
- ¼ cup breadcrumbs (I use panko breadcrumbs)
- ¼ cup milk
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 (8 ounce) container sliced fresh mushrooms
- 2 (10.5 ounce) cans condensed cream of mushroom soup (we prefer Campbell's Heart Healthy variety for a less-salty dish)
- 1 (1 ounce) packet dry au jus gravy mix (such as McCormick brand) (use just 1/2 the packet for a less-salty dish)
- ¾ cup water
- Optional garnish: chopped fresh parsley
Instructions
- In a large bowl, use your hands or a fork to gently combine the ground beef, onion soup mix (see note), breadcrumbs, and milk. NOTE: use just half of the packet of onion soup mix for a less salty dish.
- Shape the meat into 4 patties.
- Heat the olive oil in a large skillet over medium-high heat. Cook the patties for about 3 minutes per side, or just until browned (but not cooked through).
- Place the onions and mushrooms in the bottom of a large slow cooker. Arrange the browned patties on top.
- In a medium bowl, whisk together the condensed soup, dry au jus mix (see note), and water. NOTE: Use just half of the packet of au jus mix for a less-salty dish.
- Pour the gravy into the slow cooker.
- Cover the slow cooker and cook on LOW for 3-4 hours. Give the gravy a stir and spoon over the patties. Garnish with chopped fresh parsley, if desired.
- Serve the patties and mushroom gravy over mashed potatoes or noodles.
Notes
- Browning the patties first adds rich flavor and helps them hold together, but you can skip this step if you’re short on time.
- No-sear option: Skip browning and place raw patties directly in the slow cooker. They’ll still taste great but with less depth of flavor.
- Homemade Gravy: Whisk together 2 cups beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Pour over patties and vegetables in the slow cooker. Thicken with a cornstarch slurry at the end.
- To thicken the gravy: Whisk 1-2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into slow cooker, and cook on HIGH for 10-15 minutes.
- Layer vegetables on the bottom of the slow cooker so that they are tender by the end of the cooking time, while also adding flavor to the gravy.
- Don’t over-mix the beef mixture or patties will be dense.
- Storage: Refrigerate up to 3-4 days or freeze up to 3 months.
- Make-ahead: Shape raw patties up to 24 hours ahead and refrigerate until ready to cook.
- Oven method: Bake covered at 325°F for 1 hour.
- Ground turkey: Works well but has milder flavor and can dry out if overcooked.
Nutrition
Originally published in February, 2017, this post was updated in December, 2025.
Yes! I’m trying to focus less on what I don’t need to, and to be more present in the moment. That can be so hard, but it’s a goal that I’m working on. Salisbury steak is a favorite of my husband and I, so I’m loving this slow cooker version! I’ve only made it in a skillet before, so I’m excited to try this version. Definitely perfect comfort food!
Thanks so much, Gayle! I hope that you get to try this version. It’s so darn easy!
looks very good I’m going to try it
Hope you enjoy, Carolyn!
This looks yummy! Any advice for mushroom haters? Would it just be silly to try it without? I was thinking I could use additional onion and perhaps cream of chicken soup?
Cream of chicken or celery works as a substitute for mushroom. I have a reaction to mushrooms and have learned to substitute instead of mushroom. If you are really brave you can try cream of asparagus. That should make an interesting substitute.
I don’t like mushroom soup, so I always use cream of celery soup. In addition, instead of the onion soup mix, I use Lipton’s beefy onion soup. Have made this recipe twice in last two weeks.
I
Those are great tips, Connie. Thank you!
I’ve never had salisbury steak before, however, it’s something Jesse talks about all the time so I think I need to try your recipe! He was actually talking about it on Tuesday because I had a meeting in “Salisbury Avenue” and he was all “I wonder if they make Salisbury Steak in Salisbury Ave” and I had NO idea what he was on about, haha!
Hah! That’s funny, Kristy. Cultural differences! 🙂
My guys love salisbury steak, but I don’t make it very often. I love using my crockpot, so this is going on my list. Also, I use flaxmeal instead of bread crumbs, to cut down on carbs.
Love the idea of using flaxmeal as a breadcrumb substitute, Joanne. I’ve never tried that, but now I’m curious. Thanks for the tip!
I’ve been doing well with my goal of eating more vegetables. I discovered broccoli slaw and cauliflower pearl are way better than lettuce for a salad base. I have been good at prepping the other veggies and placing them in the frig in containers. Easy to fix a big ole salad for my lunch. I add some tuna or deli meat for a protein kick and use fat free dressing. Yum.
I totally agree, Suzie! I love using riced cauliflower or broccoli slaw for a more filling base than a regular salad. You’re doing AWESOME!
Can this be cooked on high and how long??
Hi, Stephen! Yes, it should be fine on HIGH power for about 1 1/2 – 2 hours. Hope you enjoy!
What would be a good substitute for mushroom soup in this recipe & others
Hey, Cherie! If you are looking for a different flavor because you don’t like mushrooms, then you can substitute with another flavor like cream of chicken or cream of celery. If you want an organic option, I often use Organic Cream of Mushroom condensed soup from Whole Foods. And if you want to make your own homemade cream of mushroom condensed soup to use in recipes, I know that there are a lot of options on the internet (I just don’t have one that I use and can recommend). Hope that helps! 🙂
I just wanted to stop back by and tell you I made this for dinner tonight and it was AMAZING! Great flavor and leftovers will make another great meal. Fabulous recipe, thank you!!
Debra, that’s awesome! So glad that you enjoyed it! Thanks so much for letting me know! 🙂
Another win!! This dinner was SOOO delicious. And the gravy….swoon! Served this with mashed potatoes and peas, and both my husband and one year old daughter gobbled it up. Thanks, Blair!
Yay! I love to hear that, Meredith! Mashed potatoes + peas + salisbury steak is a match made in heaven! Perfect combo! So glad that you all enjoyed it! 🙂
This time, I’m definitely NOT impressed! There’s waaay too much sodium in the ingredients. Also, what is the advantage (if any) to use a slow cooker, after already sautéing the Salisbury Steaks in a skillet? You might as well just continue on with the recipe, and finish it off in the oven. Since the cooking time in the slow cooker is only 3-4 hrs., this wouldn’t even work if you left it to cook in the slow cooker while you went to work in the morning.
Angelina thats what I always wondered,whats the point of using a slow cooker if you have to brown or fry something before you use it .I just throw the stuff in the slow cooker or use the pan I browned it in
a lot of sodium in those packaged ingredients .bread crumbs dry onion soup and dry au jus pack plus the mushroom soup you have way over 1000 mg of sodium . WOW
I always hear too much sodium etc in these creamed soups. I always say if you use in moderation as hopefully it’s not an everyday dish. I have been using Cream of Bacon soup and it’s a good sub for the mushroom… I will be trying this for sure but for two people. Sounds delicious!
I agree, Phyllis — everything in moderation! 🙂 I need to try the Cream of Bacon flavor, since I’ve not used that one yet. Thanks!
cream of bacon substitute is amazing…. true game changer.
Whoa you just blew my mind! Cream of Bacon???? I have never seen nor heard of it yummy!!
I have real cube steak and was wondering if it would turn out as well as using lean ground beef?
Hi, Susan! I like to use beef that’s relatively lean, since it will continue cooking in the Crock Pot and you don’t want too much grease released into the pot. A fattier meat will stay juicier, though — so it’s a trade-off. In short, use what you’ve got on hand. 🙂
Would this work as freezable? As a cooking for one person, I’d like to make the full recipe, then freeze the leftovers for future meals.
Hi, Jacki! Yes, this should work well as a freezer option. 🙂
Just tried this tonight and my family loves it. I cooked it just like the recipe calls for and came out perfect. Thank you so much for sharing all your delicious recipes
Thanks, Nanette! I’m so glad to hear that! 🙂
Cambell’s Healthy Request Cream of Mushroom has 410 sodium vs 860 sodium in the original. Will Healthy Request work in this recipe?
Absolutely! Use either variety! 🙂
It looks like a tasty and easy to make recipe. However, for people like me with high blood pressure who try to keep their sodium intake below 1200 mg/d, it doesn’t make sense to spend more than two thirds of my daily budget on one meal. For that matter, on one portion of one meal.
I would like to try your recipe after sodium reductions.
MH
Hello ,
Im set to make this for supper tonight. Im very particular of the meaty smell of ground beef, may I ask your take if I should do a quick rinse of the ground beef before I add the ingredients on instruction #1 (onion soup mix, breadcrumbs, and milk). Will it still bind? Would adding egg help?
Smiles.
Anna
Hi, Anna! I’ve honestly never heard of rinsing ground beef, so I have no idea how that may or may not impact the recipe. I would guess that it would be fine as long as you pat it dry with paper towels to absorb any excess moisture. Hope you enjoy the meal!
Made this… it is great! But way to much sodium as was said, for diabetics and heart health, as with many recipes, I try to reduce the sodium… Campbell’s has unsalted soups… the unsalted cream of mushroom is 50mg of sodium vs 410 for the Healthy Request. I also used Knorr gravy mix.. lower sodium than McCormick (100+ mg less)
We’re glad you enjoyed it and were able to make it work for you!
I love your recipes and have made several to delight me and spouse. Thank you for sharing!!
I’m so happy to hear that, Colleen. Thank you!
Blair I enjoy getting your recipes. You have some very good ones. I have a problem trying to print your recipes from my computer. When I go in to print pdf and try it comes up printer with Blazer. I try installing like it says but nothing happens. Help!
Hi, Shelba! I’m so sorry to hear that. Printer issues are incredibly frustrating. I haven’t heard about that particular problem, so I’m wondering if it’s a setting that needs fixing on your computer. I’m not familiar with that particular error. If you can’t get it to print a PDF, the only other work-around I can think of would be to copy and paste the recipe into a separate Word document or email, and then print out that document. Thank you for reading the blog!!