Slow Cooker Salisbury Steaks are a classic comfort food made easy! These hearty beef patties are simmered slowly in a rich mushroom and onion gravy until they’re super tender and full of flavor. The slow cooker does all the work for you, making dinner ready whenever you need it with minimal effort.
I love making these when I want something warm and satisfying after a busy day. The steaks come out juicy and soft, soaking up all the tasty gravy that’s perfect for spooning over mashed potatoes or rice. It’s one of those meals that feels like a big, cozy hug on a plate.
Whenever I serve Slow Cooker Salisbury Steaks, family and friends always ask for seconds—and sometimes thirds! It’s an easy way to bring everyone together with something simple but special. Plus, the leftovers reheat beautifully, so I enjoy them for lunch the next day too.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef strikes a good balance between flavor and juiciness. For a leaner option, try ground turkey or chicken, but add a bit of olive oil to keep the patties moist.
Bread Crumbs: They help bind the patties and keep them tender. Use gluten-free bread crumbs if needed, or try crushed crackers or oats for a different texture.
Mushrooms and Onions: These build the rich, savory base of the gravy. If mushrooms aren’t your favorite, you can use sliced bell peppers or omit them altogether.
Worcestershire Sauce: Adds depth to both the patties and gravy. If you don’t have it, soy sauce works well as a substitute.
How Do You Get Tender, Flavorful Salisbury Steaks in the Slow Cooker?
To keep the patties tender and well-shaped, mix the ingredients gently without overworking the meat. Browning the patties before placing them in the slow cooker adds a nice crust and more flavor, but it’s optional if you want to save time.
For the gravy, sautéing the onions and mushrooms before adding broth helps develop richer flavors. Stir the flour into the veggies and cook it a bit before whisking in broth to avoid a raw flour taste. Cooking low and slow lets the steaks soak up the sauce and become meltingly tender.
Equipment You’ll Need
- Slow cooker – I love it because it cooks the steaks evenly and frees up your oven and stove.
- Mixing bowl – for gently combining the beef mixture without overworking it.
- Skillet – to brown the patties and sauté the onions and mushrooms for extra flavor.
- Whisk or spoon – for stirring the gravy ingredients smoothly.
- Measuring cups and spoons – to keep everything precise and easy to follow.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version that’s still tasty.
- Add a splash of hot sauce or Worcestershire for extra kick in the gravy.
- Mix in chopped herbs like thyme or rosemary in the meat mixture for a fresh note.
- Top with shredded cheese during the last minutes of cooking for a cheesy twist.
How to Make Slow Cooker Salisbury Steaks?
Ingredients You’ll Need:
For the Salisbury Steaks:
- 1 ½ pounds ground beef (preferably 80/20 lean-to-fat ratio)
- 1/3 cup plain bread crumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Mushroom Onion Gravy:
- 1 tablespoon olive oil or butter
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 teaspoons Dijon mustard (optional)
- 3 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
- Salt and pepper, to taste
To Garnish:
- Fresh parsley, chopped (optional)
To Serve:
- Mashed potatoes or your preferred side
How Much Time Will You Need?
This recipe takes about 20-30 minutes to prepare and brown the patties and make the gravy. Then, it needs 6-7 hours on LOW or 3-4 hours on HIGH in the slow cooker. So plan for around 7 hours total if cooking on LOW for tender, delicious steaks!
Step-by-Step Instructions:
1. Making the Salisbury Steaks:
In a large bowl, gently mix the ground beef, bread crumbs, chopped onion, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Be careful not to overmix to keep the steaks tender.
Divide the mixture into 6 equal portions and shape each into an oval patty about ½ inch thick.
2. Browning the Patties:
Heat a skillet over medium-high heat. Add a little oil and brown each patty for about 2 minutes per side until they have a nicely browned crust. This step adds flavor but can be skipped if you’re short on time.
3. Cooking the Gravy:
In the same skillet, add olive oil or butter if needed. Sauté the sliced onions and mushrooms over medium heat until soft and lightly caramelized, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
Slowly whisk in beef broth, Worcestershire sauce, ketchup, and Dijon mustard (if using). Keep stirring and cooking until the gravy thickens slightly, about 4-5 minutes.
4. Slow Cooking Everything Together:
Place the browned patties into the slow cooker. Pour the mushroom-onion gravy evenly over them.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the beef is cooked through and tender.
5. Serving Your Salisbury Steaks:
Taste the gravy and add salt and pepper if needed. Serve the Salisbury steaks hot over creamy mashed potatoes. Garnish with chopped fresh parsley for a lovely touch.
Can I Use Frozen Ground Beef for Salisbury Steaks?
It’s best to use fresh or fully thawed ground beef. If frozen, thaw it in the refrigerator overnight and drain any excess moisture before mixing to ensure the patties hold together well.
Can I Skip Browning the Patties?
Yes! Browning adds extra flavor and texture but isn’t necessary. You can place the raw patties directly in the slow cooker with the gravy and cook as instructed.
How Do I Make This Recipe Gluten-Free?
Use gluten-free bread crumbs or crushed gluten-free crackers for the patties, and substitute the all-purpose flour with a cornstarch slurry to thicken the gravy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a little beef broth or water to loosen the gravy if needed.