This 5-ingredient slow cooker pork patty dinner is the kind of set-it-and-forget-it meal I lean on during my busiest weeks. You literally toss frozen ground pork patties into the crock, pour a few affordable pantry staples over the top, and let the slow cooker do all the work. The result tastes like a cozy, vintage-style pork and onion supper your grandma might’ve made, but with modern convenience. It’s hearty, saucy, and comforting enough that my husband always goes back for seconds—and I still get to keep my weeknight sanity.
Serve these tender pork patties right in their onion gravy over a bed of fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up every bit of sauce. Add a simple side like frozen green beans, peas, or a bagged salad to keep things easy but balanced. Warm dinner rolls or buttered toast are perfect for sopping up extra gravy. If you like a little brightness, finish each plate with chopped fresh parsley or a squeeze of lemon over the veggies to cut through the richness.
5-Ingredient Slow Cooker Pork PattiesServings: 4
Ingredients
6 frozen ground pork patties (about 1 1/2 pounds total)
1 medium yellow onion, thinly sliced
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 cup low-sodium beef broth (or water)
1 tablespoon Worcestershire sauce
Directions
Place the frozen ground pork patties in the bottom of a 4- to 6-quart slow cooker, overlapping them slightly in a single layer so they resemble a fan across the bottom. This lets the heat and sauce circulate while still matching that classic overlapping look.
Scatter the thinly sliced onion evenly over and around the frozen patties, tucking some slices down in between the patties so they can soften and flavor the meat as it cooks.
In a small bowl, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until smooth and well combined. This will be your simple, savory gravy.
Pour the soup mixture evenly over the onions and pork patties, making sure every patty gets some sauce on top. Do not stir; you want the patties to stay mostly in place while they slowly cook through.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork patties are cooked through (they should reach an internal temperature of at least 160°F/71°C) and the onions are very soft.
Once cooked, gently stir the sauce around the edges to mix in any juices from the patties. Taste the gravy and add a pinch of salt and pepper if needed. Serve the pork patties hot, spooning plenty of onion gravy over each one.
Variations & Tips
For a creamier, richer sauce, stir in 1 to 2 tablespoons of sour cream or a splash of heavy cream at the very end of cooking, just before serving. If you prefer a slightly sweeter, more vintage-style flavor, add 1 tablespoon of ketchup or brown sugar to the soup mixture before pouring it over the patties. You can also swap the cream of mushroom soup for cream of chicken or cream of celery depending on what you have on hand. For extra veggies, layer sliced mushrooms or a handful of baby carrots under the onions before adding the sauce. If you only have regular (not low-sodium) broth, wait to salt at the end so the gravy doesn’t get too salty. Food safety tips: Always start with fully frozen or fully thawed patties—do not partially thaw at room temperature. Place them straight from the freezer into the slow cooker. Cook on HIGH if your slow cooker runs cooler or is very full to ensure the patties pass quickly through the temperature “danger zone” (40°F to 140°F). Use a meat thermometer to confirm the pork reaches at least 160°F/71°C in the center. Refrigerate leftovers within 2 hours of cooking and reheat to 165°F before eating.
