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This Crockpot Salisbury Steak Recipe makes a delicious comfort food your family will love! You’ll also find an easy meal including a yummy Soft Chocolate Chip Cookies dessert!
Crockpot Salisbury Steak Recipe – Soft Chocolate Chip Cookies
Tips
- Definition of “cream together” When a recipe says to cream something together like the butter and sugar in cookies, this means to beat until they are light and fluffy.
- To store garlic and onions, use a hole punch and punch several holes in a paper bag on both sides and put the garlic and onions in the bags. They will stay fresh several months. People always used to store them in old panty hose, but this is for those of you who don’t wear panty hose anymore.
- Mix pudding with halfthe milk called for in the instructions. Fold in cool whip and use to frost cakes, cupcakesandcrepes. Think of the yummy combinations you could come up with like using banana pudding to frost a banana, strawberry or chocolate cake or white chocolate or butterscotch pudding for spice cake.
Menu
Crockpot Salisbury Steak
Mashed Potatoes
Mixed Veggies
Jello (your favorite color)
Soft Chocolate Chip Cookies
Recipes
Crockpot Salisbury Steak Recipe
This crockpot Salisbury Steak recipe is a delicious comfort food your family will love! It’s easy to prepare ahead of time and then simmer in the crockpot until it’s time for dinner!
Ingredients
Units
2 lbs. ground beef
1 pkg. onion mushroom soup mix (If you can’t find it, then onion soup mix will work too.)
1/2 cup saltine crackers, crushed
1 egg
1/4 cup milk
2 Tbsp. vegetable oil
1/4 cup flour
2 (10 oz.) cans cream of mushroom soup
1 pkg. brown gravy mix, prepared according to package directions.**
sliced mushrooms (optional)
Instructions
- Mix the first 5 ingredients and shape into 8 patties.
- Pour vegetable oil into frying pan.
- Dredge the patties on both sides with flour*.
- Brown in the hot oil on both sides.
- Place patties in a crockpot. They can overlap.
- If desired, add sliced mushrooms.
- Combine soup and mixed gravy. Pour over patties.
- Cook on low for 4-6 hours until patties are cooked through.
Notes
*I just pour the flour onto a plate, lay the patty in it and dredge on each side.
**You could replace the gravy mix with about 1 cup leftover roast gravy.
Soft Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 (3-4 oz.) package instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
1 tsp. vanilla
1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees. Cream butter and sugars together. Add the eggs and vanilla. Add flour, pudding mix, baking soda and salt.* Whisk lightly. Then beat in with wet ingredients. Fold in chocolate chips. With spoon or cookie scoop, drop on greased cookie sheets. Bake about 10-12 minutes or until the edges are just set and light brown. The middles will still be puffy. Let cool on a baking sheet a couple of minutes before removing.
*To save time and an extra bowl, I place all the dry ingredients, starting with the flour, on top of the beaten wet ingredients. I take a fork or whisk and lightly fluff the dry ingredients right there in the same bowl. Then I take the mixer and continue beating wet and dry together. I do this often when a recipe says to whisk dry ingredients in a separate bowl.
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
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Reader Interactions
Comments
- Tonya
I love your ideas and thoughts,,, BUT some of us HAVE to avoid GLutens,,, I am talking about people with food allergies / sensitivities or Celiacs… Any help or ideas for us?
Reply
- Jill
There are very few of our readers who don’t have or have a family member who has some special kind of allergy or something. We could write until forever and never even begin to cover all of them. I like to tell the story of a woman who e mailed us and said not very kindly that she had … and listed about 5 different food allergies and things and she thought it was awful because we didn’t have more recipes pertaining to her special needs. She had a lot more to say and most of it was not very nice. A few hours later we had a woman call us and she spent quite a bit of time on the phone telling us how she and members had … allergies all the same even more then the first lady and she just wanted to let us know how much she appreciated our book and our recipes because they were so easy to adapt to their needs.
I use this example to show how often it is all in the attitude. My kids between them have had many food allergies but years ago you didn’t go around announcing to the world that have this problem so you all need to change the meals you serve me, the food companies need to change the type of food them make and sale and restaurants need to serve food that caters to my needs. We – the ones with the allergies did without or tried to make do and not inconvenience the rest of the world. If I went to someones house for dinner I wouldn’t say “Oh I can’t have this or that.” Making the hostess to feel uncomfortable but would quietly eat the one or two items I could eat. If I was a vegetarian I would go to a restaurant and order a salad. I didn’t expect them to change their menu to accommodate me.It cost a business to do that so they have to make up the cost someplace and usually it is in raising of prices. I know having certain physical needs is unfair but it is even more unfair for me to expect the rest of the world to pay for and fix things so I don’t have to give anything up. Its like I always say too I am left handed and it is a real pain at times living in a right handed world but I don’t expect them to change everything and make things better for me. I adapt to the world I am in.
Reply
- Lorea sue.
Thank you so much. I have shared this with two of my daughters. There is an old saying that a woman can throw out more in a teaspoon than a man can bring home in a day.
Thank you again.Reply
- Jill
LOL Yes that is a good one Lorea sue.
- Claudia Gutierrez
Well said Jill.
Reply
- Eatie Gourmet
Well said, Jill! Thank you.
Reply
- Kathy
I enjoy your newsletters and videos. I appreciate your witness for Jesus. He is coming soon.
I appreciate your willingness to help others to learn how to live frugally. Thank you also for the free printable cookbooks when you’ve had them.Reply
- Jill
Thank you Kathy. We can use the encouragement and do so appreciate you taking the time to write us.
- Kirstan
People who truly have allergies or can not have something know how to adjust things so that they can eat them. I myself am allergic to many basic foods in any recipe… IE MILK (not lactose as in actual any kind of milk..its an allergy to an enzyme) wheat, almonds, soy, and several others. IS is fun NO..is it workable yes! I am tired of people who expect others to figure out how they can eat! If you want to have decent food figure out how to cook it. This is an age of search engines..anyone and everyone can find a recipe and then google how to adapt it to their needs…if you know what glueten is in then adjust that part of the recipe, substitute, take it out! Dont ask others to figure it out for you! Start figuring out how to make your own stuff..ingredients, cream of soups..etc! It can be done and I do it daily!
That being said I LOVE these recipes! I adjusted this very one and my family loves it!
Have fun cooking ya’ll and tweak it all!Reply
- Jill
Oh thank you Kirstan so much. People have actually gotten mad at us because our cookbook doesn’t have all the adjustments to their half dozen or more allergies so I really do appreciate your comment. It is not that we don’t feel bad for their situation but there is no way we can do that. I am left handed and unless you are left handed you don’t realize how many different things are made for right handed people but I have never once in my life hollered about or expect someone to adapt their product for my sort of “handicap”. I have done the adjusting.
I have told this story many times but in one day we had a woman call us literally screaming and mad because our cookbook didn’t adjust all the recipes to her 6 food allergies. Very discouraging for us to say the least. I guess God knew we needed encouragement because just a few hours later we had a woman contact us thanking us for our great cookbook because the recipes in it were so easy to adjust to her families many allergies and she mentioned the same ones the woman who had called earlier did.
I learned once again how much difference having the right attitude makes for a person’s situation. So now you see why I really appreciate your comment.Reply
- Cheryl McLarty
Many of us have physical problems, I myself have a great deal of trouble walking and there are many things I am unable to do. I can’t expect the world to solve my problems, I learned to adapt and do what I could and accept what I can’t. I am really tired of hearing about others food allergies gluten problems etc. I really feel that God helps those that help themselves. There is a world of info out there, search it out and find out what you can do. There are recipes for any allergy you may have, search them out and stop asking others to do it for you. If you can’t eat something look for something you can and don’t keep wanting me to give up something I can eat. This is a great site and I enjoy it very much. The owners do a great job and I look forward to reading it.
CherylReply
- Karen H
Amen Cheryl. Well said.
Tawra– Have fun at the Joyce Meyer Conference. My son and I volunteered last month in Hershey, PA, and it was AMAZING! 10,000 believers in one arena, awesome worship and a great message — there’s no better way to spend a weekend. We have already made hotel reservations for next year. Have a great time!
Reply
- Jill
I will be sure to pass this on to Tawra Karen. I just got off the phone with them and they are having a super wonderful time. We have listened to Joyce for years back when she was just first starting and have always loved listening to her.
Reply
- Chris
I’ve had Salisbury steak many times, but never a slow cooker variety. I’m looking forward to trying this recipe .. .. .. might even follow up the meal with a chocolate chip cookie or two :)
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- donnab
Hi Jill: just wanted to say I’ve tried lots of your recipes and tweaked them a lot, they all came out great. there are lots that can be made w/other flours rather than wheat, and I substitute low fat sour cream and yogurt all the time.
dining on a dime is a great book, and it has a special place on my kitchen bookshelf. thanks again.
Haven’t posted in a while, hope you are well. Havent seen anything from Maggie lately either, hope she is well.
retired at the end of May but have been busier than I ever dreamed — still a beginner a quilting, but plugging away at it, lol!
donna
Reply
- Jill
Hi Donna. Heard from Maggie a few weeks ago and she mentioned you too. She was having a lot on her plate too but she is still around. So tickled to hear you are still quilting I remember when you and Maggie first started talking about it. It seems eons ago doesn’t it. I go tomorrow to my quilting bee. Been in one for about a year. They are really fun. There are about 6 of us and none of us (except my neighbor and I) knew each other and set up a time an place to start meeting. It is really fun getting together quilting and visiting.So glad to hear from you again.
Reply
- donnab
Hi Jill, just had another brainstorm. love the pudding/icing idea you posted here. I was thinking, chocolate (dark fudge or whatever you like), with the chocolate whipped topping. I LOVE CHOCOLATE!. also, I use fat free half and half and mix it with water to get the right amount, it makes dishes creamy with less fat. richness is a little less but flavor is great. whipped topping comes in low fat (or is it low sugar, can’t remember). lots of ways to change up things to suit your own taste or dietary requirements. I’m always trying to think outside the box, and with whatever is on sale. I think I need this new style chocolate icing on my mayonnaise choc cake.
Reply
- Jill
Oh Yum. Double whammy chocolate. I LOVE CHOCOLATE TOO – caps and underline it. Good tips. Thanks Donna. Really am glad you are back. For got to mention on your last post too. Isn’t it crazy hope we become busier after we retire or the kids leave home? I will slow down one day.: )
Reply
- Penny S
I need a good recipe for homemade “dry rub” for chicken cooked on the outside grill. There are small bottles of “rub” available in the grocery store, but they are pricey. I need a recipe that is tasty but not spicy hot. Hoping that you or your helpful readers have a great recipe to share. Thanks, Penny
Reply
- Jill
I have not tried this recipe but maybe our readers have another one too.
4 Tbsp. course salt
2 Tbsp. course pepper
4 tsp. garlic powder
2 tsp. onion powder
2 tsp. paprika
4 tsp. ground up bay leaf
Rub on chicken and let set one hour.You can add or take away too from this recipe to make it your own. For example you could add a couple of tablespoons of oregano, thyme or try some lemon pepper. If you like more pepper add more or less of anything. Hope this helps.
Reply
- Karolyn
When you have recipes, could you have an area to print them out? Would really like to do hat – Thank you.
Reply
- Jill
Karolyn we do have that. If you look to the right of the article picture there is a little green strip that says print friendly on it. Just click on that and it will take to what looks like a recipe and in the top left corner it says print.
Reply
- Leslie
I work 12hrs shift this would good to cook , I put it on to cook My husband could finish when he gets home . Thanks for new I deals to cook
Reply
- Patricia
If it is one thing I have learned in my 68 years (today); everyone that has ever been born has one or more problems they must deal with. Allergies, weight, IQ, personal appearance, etc. you know what I mean. No one is perfect, thank God. Only one has been and for the rest of us I think God sits back to see how we deal with it. We can learn by example ‘if’ we read the Bible, He doesn’t like complainers. So with a smile on my face and a song in my heart let me say; keep up the good work. Love your blog.
Reply
- Charlie
Morning Jill :
For this I would probably use “Golden Mushroom Soup”
So Good!
Have a Joyful Day :~D
Charlie
Reply
- Charlie
Hello Tonya:
I know how frustrating a food allergy can be, especially when you have to change ratios etc.
Many of the recipes here can be adapted, by just substituting gluten free alternatives.
There are many gluten free food blogs on the internet.
Just type in “Gluten Free Food Blogs” and the page with pop up with many options.
If you get a website say from Sweden, they may have a translate right of the home page.
I wish you God’s Blessings in your journey. Whatever we ask He will be there to answer.
Have a Joyful Day :~D
CharlieReply
- Michelle Nettles
Have you ever frozen the un-baked cookie dough and then sliced and baked later? Just wondering how the cookies would turn out if you did. I like to make up batches of cookie dough to give to new Mom’s as gifts (or just a friend who could use some help) for them to use when the kids need a snack. :)
Reply
- Jill
I do freeze unbaked cookie dough all the time. It slices very easy too even when frozen. Works great living alone because I sometimes only want a couple of cookies or if the grand kids are coming over I can bake up just a few. That way the house smells good when the get here and I sent what ever is left home with them. Great for kids coming home from school too.
Reply
- Jeffrey
I tried this recipe and I thought it came out great.thanks for the new recipe
Reply
- Jeffrey
Hey Jill is this recipe in the new cookbook so we don’t have to keep going to the website for it
Reply
- Jill
No Jeffrey I am afraid it isn’t. We have thousands of recipes on the website and am afraid it would be to hard to try to put them all in the book.
Reply
- Monika
Made cookies as written, kids absolutely loved them! Delicious!
Reply
- Carol Brodeur
I just became reacquainted with the website again after being away for a couple of years. The pandemic has brought me back to simpler affordable cooking, to save money, and the new gluten free cookbook you now offer. My book will arrive next week…yay! I made the Crockpot Salisbury Steak today and it was so darn good. I was so grateful it turned out because not only do I hate to cook, but I’m bad at it too. My husband loved it so much that we are eating left overs of this dish tomorrow night. I cut the recipe in half because we are a family of two, used my gluten free gravy mix, flour and made the the onion soup mix from the Dining On A Dime Cookbook Eat Better, Spend Less. I just want to thank you ladies for all you do to help all of us not only cook good meals but to save money too. Planning some new menu’s now, and I will definitely be ordering the Dining On A Dime Cookbooks Vol. 1 & 2. God Bless you both.
Reply
- Jill
Oh thank you Carol for great comment. I am so glad it worked so well for you. That is one thing we don’t maybe mention enough about our books and that is we really try make the recipes for beginner cooks and for those who are a little “cooking challenged” LOL
Reply
- Patti Kinder
As I read the older comments, I wish there was a “thumbs up” button. Great recipe. I will add this to my list of ground beef recipes. I love all the free recipes, tips and tricks you give out. I will be trying the paper bag trick with my onions. I can’t keep an onion longer than a few days anymore. Thanks so much! Patti (Cat Lover)
Reply
- Jill
Hi Patti, thank you again so much and thanks for hanging in there with us for so long.
Reply
- Sue
Enjoying a cuppa while cruising thru the comments.
Wow, some people’s kids, eh? hahaha I consider myself ‘cooking challenged’. I never learned to cook – an absence of a cook in my life. So I enjoy your newsletters in my email.
When making a casserole, I cook it up then portion it out into Tupperware containers for me to warm up later. That way, I am not eating it all week long.
Is there a ‘better’ way to freeze the meals? Put it together then freeze and cook later. OR make it, cook it, portion it to freeze it?
Thank you for taking time out of your day to read my comment. shalomReply
- Jill
All the things you mentioned Sue are fine to do. It is mostly what works best for you. For me I usually just cook up my hamburger (minced meat depending on where you are from) and put it in single meal packets. I do some of it in hamburger patties and the rest I cooked crumbled like I would use in tacos or lasagna. Then if I want a casserole I just make up a tiny one and with my meat already cooked it isn’t that much trouble to throw one together. I only do this because sometimes pastas get a little tough and tomato and other sauces become “watery” when frozen. Most people don’t mind that at all and that’s ok. My things tend to have all that happen to it and/or freezer burn because I forget about it being in there so that is why I like just cooking my meat when I can. Like I say I would just do what is easiest and works best for you. There really isn’t a right or wrong way.
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- Julia Pruett
Halved this recipe for our family of 4 with two small kids and still had a lot of leftovers. It was so delish and I used the leftover meat in spaghetti sauce the next night and that was good too! I’m learning so much from you ladies! Thank you!
★★★★★
Reply
- Jill
Good idea to use it in the spaghetti sauce. Thank you for letting us know that you guys liked it.
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- Brenda
This is an often requested meal with my grandkids. It can easily be made gluten free. In fact I made it today using a packet of gluten free brown gravy mix and gluten free crackers. The cookbook has a recipe for mushroom soup, which I have also used by making it with corn starch to make it gluten free.
★★★★★
Reply
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