My Crockpot Salisbury Steak is a slow cooker twist on my most popular recipe on the site, and it delivers the same rich, savory gravy and tender beef patties with almost no hands-on effort. My stovetop version has over 500 five-star reviews, and this crockpot version gives you all of that same comfort food goodness with even less work. Just brown the patties, pour over the gravy, and let your slow cooker do the rest.

Crockpot Salisbury Steak with five meatballs in brown gravy are served in a white oval slow cooker, garnished with chopped herbs, with a wooden spoon lifting one meatball.

My Easy Crockpot Salisbury Steak

My stovetop Salisbury Steak has been on the blog for years and it is, by far, the most-visited recipe on the site. Over a million people have made it, and the comments never stop coming in. Busy families love it because it’s hearty, budget-friendly, and tastes like something you’d get at a diner, not something you threw together on a Tuesday night.

When readers started asking for a slow cooker version, I got to work. My family tested this crockpot Salisbury steak recipe several times before it made it onto the blog, and every single time the plate came back clean. My kids love it over mashed potatoes, and my husband goes back for seconds every time.

If you love easy slow cooker dinners, you’ll want to bookmark all of these too: Slow Cooker Pot Roast, Crockpot Beef Stew, Slow Cooker Pickle Chicken, Crockpot Salisbury Steak Meatballs, Slow Cooker Italian Beef.

No time tonight to use the crockpot? Don’t worry. Make the stovetop version of this same meal with my Salisbury Steak recipe.

What Sets My Crockpot Salisbury Steak Apart

Quick browning step – searing the patties before they go into the slow cooker locks in flavor and gives the beef a richer, deeper taste that you just can’t get by skipping this step.
Foolproof gravy – the combination of beef stock, gravy mix, Worcestershire sauce, soy sauce, and ketchup creates a thick, savory gravy that comes together right in the slow cooker with zero fuss.
Perfectly cooked patties – two hours on high keeps the beef patties juicy and tender, never dry or falling apart, and they reach a safe internal temperature of 160° F right on time.

Crockpot Salisbury Steak Ingredients

Various ingredients for Crockpot Salisbury Steak include ground beef, breadcrumbs, eggs, worcestershire sauce, ketchup, dijon mustard, garlic powder, onion powder, salt and black pepper and olive oil on a white surface beside a blue checkered cloth.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

For the Salisbury Steaks:

Ground beef -ground beef is the base for these patties. I recommend 80/20 for the best flavor and moisture.
Breadcrumbs – help bind the patties together so they hold their shape in the slow cooker.
Eggs – act as a binder and keep the patties tender.
Worcestershire sauce – adds a savory, slightly smoky depth to the meat mixture.
Ketchup – a little ketchup adds a subtle sweetness that balances the savory ingredients.
Dijon mustard – adds a slight tang that rounds out the flavor of the patties.
Garlic powder – gives the patties a warm, savory background flavor without the fuss of fresh garlic.
Onion powder – adds a mild onion flavor that blends right into the meat mixture.
Salt and black pepper – essential for seasoning the patties properly.
Olive oil – used for browning the patties in the skillet before slow cooking.

For the Gravy:

Beef stock – forms the base of a rich, flavorful gravy.
Gravy mix – thickens the gravy and add savory depth with almost no effort.
Ketchup – a small amount adds a hint of sweetness and color to the gravy.
Worcestershire sauce – deepens the savory flavor of the gravy.
Soy sauce – adds umami and a little saltiness that makes the gravy taste like it simmered for hours.

Substitutions or Variations

No beef stock? Use chicken broth or vegetable broth in the same amount. The flavor will be slightly lighter but still delicious.
Want to skip the browning step? You can add the raw patties directly to the slow cooker, but the texture and flavor won’t be quite as good. The sear is worth the extra 10 minutes.
Prefer a thicker gravy? Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20 minutes of cooking.
No Dijon mustard? Yellow mustard works as a swap, though the flavor will be milder.
Want to add mushrooms? Sliced mushrooms are a classic Salisbury steak addition. Add them to the slow cooker with the gravy mix and they’ll soften beautifully by the time everything is done.

How to Make Crockpot Salisbury Steak

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

First step in preparing Crockpot Salisbury Steak is to combine ground beef, breadcrumbs, eggs, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, salt, and pepper to a large bowl.

A hand holds a raw hamburger patty for Crockpot Salisbury Steak recipe over a glass bowl of ground meat, with more patties on a plate and a blue checked cloth nearby.

Add the ground beef, breadcrumbs, eggs, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, salt, and pepper to a large bowl. Gently mix until just combined, then form the mixture into 6 evenly sized patties.

Four raw hamburger patties for Crockpot Salisbury Steak are cooking in a frying pan with some oil. The pan is on a white surface next to a blue and white checkered cloth.

Four cooked beef patties for Crockpot Salisbury Steak recipe in a light-colored frying pan with a gold handle, viewed from above, next to a blue and white checkered cloth.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the patties for 2 to 3 minutes per side. Add the remaining olive oil as needed. Transfer the browned patties to the slow cooker.

A glass bowl filled with brown gravy for Crockpot Salisbury Steak sits on a marble countertop next to cooked hamburger patties in a white dish and a blue checkered cloth.

Six beef patties of Crockpot Salisbury Steak sit in a white slow cooker, garnished with chopped herbs. Green beans, cilantro, and forks are nearby on the table.

In a medium bowl, whisk together the beef stock, gravy mix, ketchup, Worcestershire sauce, and soy sauce until well combined. Pour the gravy mixture over the patties.
Cover and cook on high for 2 hours, or until the Salisbury steaks are cooked through and reach an internal temperature of 160° F.
Serve the Salisbury steaks and gravy over mashed potatoes or egg noodles.

A plate of Crockpot Salisbury Steak with mashed potatoes topped with brown gravy and herbs, served alongside cooked green beans on a white dish.

Don’t overmix the meat – gently mix the patty ingredients until just combined. Overworking the beef makes the patties tough instead of tender.
Make the patties the same size – evenly sized patties cook at the same rate so nothing comes out over or underdone. Aim for about 6 patties from the full batch.
Get the pan hot before browning – a properly preheated skillet gives you a better sear. You want to hear a sizzle when the patty hits the pan.
Don’t skip the brown – this step is what gives the patties that deep, savory flavor that makes the finished dish taste like it cooked all day.
Check with a meat thermometer – the safest and most reliable way to know the patties are done is to check for 160° F in the center.
Use beef stock, not broth – stock is richer and has more body, which gives the gravy better flavor and a thicker consistency.

What to Serve with Crockpot Salisbury Steak

This recipe is delicious over creamy mashed potatoes or egg noodles. A side of glazed carrots or some one hour dinner rolls round out the meal perfectly.

Crockpot Salisbury Steak FAQs

Can I make this ahead of time?

Yes. You can form and brown the patties the night before and store them covered in the refrigerator. The next day, add them to the slow cooker with the gravy and cook as directed.

Can I cook this on low instead of high?

Yes. Cook on low for 4 to 5 hours instead of 2 hours on high. Check the internal temperature before serving.

Can I use a different type of ground meat?

Ground turkey or ground pork will both work in this recipe. Keep in mind that leaner ground turkey may result in slightly less juicy patties.

Why do I need to brown the patties before slow cooking?

Browning builds a layer of flavor on the outside of the patties through a process called the Maillard reaction. It also helps them hold their shape better in the slow cooker. The extra step is worth it.

Can I double the recipe?

Yes, as long as your slow cooker is large enough to hold all the patties in a single layer or slightly overlapping. A 6-quart slow cooker works well for a doubled batch.

Storage Instructions

Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze – This recipe freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Reheat – Reheat in the microwave or in a covered skillet over low heat with a splash of beef stock to loosen the gravy.