Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak For the patties 1 lb. ground beef, 7% fat 1/2 cup crushed crackers, I use Ritz, but saltines work great too 1 egg 2 Tbsp. milk 1/8 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/2 tsp. dried oregano cooking oil (for browning the patties) For the gravy mixture 10.5 oz. can cream of mushroom soup, I use roasted garlic variety (2) .87 oz. pkts. brown gravy mix 1 1/4 cup water 1/2 tsp. dried thyme Veggies: 2 cups sliced mushrooms white onion, sliced Slow Cooker Size: 6 quart or larger In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don't over mix. Form the meat into 4 patties. Set aside. In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside. In a large skillet set over medium high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through. Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture. Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy!