This Slow Cooker Salisbury Steak is one of the best slow cooker recipes of all time. In fact, it was the one of the reasons I started It Is a Keeper in the first place.
Ok, so I feel bad that I’ve posted two not-so-stellar recipes in a row. But, my goal for this project was to cook my way through the and report back — good, bad or ugly. So, I’m going to post a tried and true favorite — Slow cooker Salisbury Steak.
I think this recipe is my husband’s favorite dinner of all time. His eyes light up when I suggest making this for dinner. He loves it along side mashed potatoes and these incredible carrots. It’s the perfect meal in his eyes.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Easy Recipes You May Enjoy
Get even more of the best slow cooker recipes of all time on my Slow Cooker Pinterest board.
Slow Cooker Salisbury Steak
- 2 pounds ground beef
- 1 packet dry onion soup mix - 1 oz
- ½ cup seasoned breadcrumbs
- ¼ cup milk
- ¼ cup all purpose flour
- 2 tablespoons vegetable oil
- 2 cans cream of chicken soup - 10.75 oz
- 1 packet dry au jus mix - 1 oz
- ¾ cup water
- Mix together ground beef, onion soup mix, breadcrumbs and milk
- Shape into 8 patties
- Heat oil in large skillet over medium-high heat
- Dredge the patties in flour to coat and quickly brown on both sides
- Place browned patties in slow cooker, stacking like a pyramid
- In a separate bowl, mix together cream of chicken soup, au jus mix and water
- Pour over patties
- Cook on low setting for 4 to 5 hours or until meat is well done
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.