Slow Cooker Salisbury Steak

Instructions

1. Make the patties.
In a large bowl, combine ground beef, breadcrumbs, milk, onion soup mix, and dried thyme. Mix gently until just combined—avoid overworking. Shape into 8 equal-sized oval patties.

2. Sear the patties.
Lightly coat each patty in flour. Heat olive oil in a large skillet over medium-high heat. Sear patties for 2–3 minutes per side until browned (they don’t need to be cooked through). This builds flavor and texture.

3. Layer in the slow cooker.
Spread sliced onions evenly across the bottom of the slow cooker. Arrange seared patties over the onions, stacking slightly if needed.

4. Make the gravy & cook.
In a medium bowl, whisk together cream of chicken soup, water, and au jus mix until smooth. Pour evenly over the patties. Cover and cook on LOW for 4–5 hours, until beef is tender and gravy is thickened.

5. Serve.
Spoon generous gravy over each patty. Perfect over mashed potatoes, egg noodles, or rice, with a side of steamed vegetables or warm bread.

Tips & Variations

• Make Ahead: Prepare patties and store covered in the fridge up to 1 day ahead.

• Gluten-Free: Use gluten-free breadcrumbs, cream of chicken soup, and au jus mix.

• Herb Swap: Replace thyme with dried parsley or rosemary.

• Extra Flavor: Add a splash of Worcestershire sauce or 1 teaspoon garlic powder to the gravy