Cooking Time:4–6 hours on High
Ingredients6 Lean Hamburger Patties (about 1/2 — 3/4 lb. each)
Hamburger seasoning to taste, if desired
3/4 c. onions, chopped
3/4 c. mushrooms (optional)
1 c. water
1 tsp.beef bouillon
homemade cream of chicken (equivalent to 1 can)
salt and pepper — to taste
Cream of Chicken Soup — Homemade (equivalent to 1 can of Cream of Chicken Soup)
1 1/4 c. chicken broth, or veggie broth
3/4 c. milk — divided
3/8 c. flour (in other words not quite 1/2 cup)
1/2 T. seasoning mix, or seasonings of your choice, such as 1/4 tsp. garlic power, 1/4 tsp. onion powder, 1/8 tsp. black pepper, 1/4 tsp. salt, and 1/4 tsp. parsley
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!
- 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.
- Sprinkle chopped onions and mushrooms (optional) over the bouillon cover patties.
- Cover. Cook on High for 6 hours, or for fresh patties 4–5 hours.
- Remove patties and place on a platter, covered with foil.
- 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.
- 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:
- Mix the chicken broth and 1/2 c. milk in a large saucepan. Bring to a low boil.
- 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.
- 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.
- 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.
Nutrition facts include Homemade Cream of Chicken Soup
and Hamburger Patties were 1/2 lb. each!