In a separate bowl, whisk together the condensed cream of mushroom soup and the water until smooth and combined. The mixture will be thick but pourable; this is your gravy base that will bubble up around the patties as they cook.
Pour the soup mixture evenly over the patties in the slow cooker, making sure each one is coated and that the gravy runs down between them. Use a spatula or spoon to nudge the sauce around so there are no dry spots showing.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the patties are cooked through, very tender, and the gravy is thick, glossy, and gently bubbling around the edges.
Once done, taste the gravy and adjust with a pinch of salt and black pepper if needed. Serve the hot patties straight from the slow cooker, spooning plenty of the rich brown gravy over each portion so those golden-brown edges peek through under the sauce.
Variations & Tips
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
