Slow Cooker Hamburger Patties and Gravy

Slow Cooker Hamburger Patties and Gravy is a budget friendly recipe, and I have shared a homemade cream of chicken soup, for a healthier version. Enjoy!

1. Brown patties in skillet with hamburger seasoning and transfer the slow cooker with water and beef bouillon (or beef broth). These patties were frozen, if using fresh, I would reduce the cooking time to 4-5 hours.
2. Sprinkle chopped onions and mushrooms (optional) over the bouillon cover patties.
3. Cover. Cook on High for 6 hours, or for fresh patties 4-5 hours.
4. Remove patties and place on a platter, covered with foil.
5. In a skillet add broth, and homemade cream of chicken soup, (see below for homemade cream of chicken soup, or you can use 10 3/4 oz. can of cream of chicken soup) bring to a boil, stirring frequently, until thickened.
6. Transfer hamburgers back to the slow cooker, gently covering with the gravy mixture, adding salt and pepper to taste, if needed.

Recipe for Cream of Chicken Soup:

1. Mix the chicken broth and 1/2 c. milk in a large saucepan. Bring to a low boil.
2. In a separate bowl while the above is cooking, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, will become thick.
3. Stir/whisk the flour and milk mixture into the saucepan with the broth mixture over Low heat and stir continuously, whisking as the mixture simmers.
4. Continue to simmer and stir/whisk until the mixture is smooth and thick, approximately 8-10 minutes. The mixture will thicken a bit as it cools.

NOTE:  The texture will get lumpy rather quickly, so I suggest keeping the heat as low as possible and whisking continuously for a very smooth consistency.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Nutrition facts include Homemade Cream of Chicken Soup
and Hamburger Patties were 1/2 lb. each!