This slow cooker supper is the kind of budget-friendly, low-effort meal that earns a spot in the holiday weekend rotation when you want something hearty without standing over the stove. It leans into the old-fashioned “dump dinner” idea, using just a few pantry and freezer staples to turn beef patties, canned peas, and simple seasonings into a warm, comforting main dish that feels especially practical for a busy Fourth of July weekend.
Serve this with mashed potatoes, buttered egg noodles, or white rice to catch the savory juices, and add sliced bread or biscuits on the side for an easy, filling plate. For a holiday weekend spread, it also fits right in next to coleslaw, potato salad, watermelon, or corn on the cob.
Slow Cooker 4-Ingredient Poor Man’s July Fourth Supper
Servings: 4
Ingredients
4 frozen raw beef patties
2 cans peas, undrained, 15 ounces each
1 packet brown gravy mix, about 0.87 to 1 ounce
1 small onion, thinly sliced
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired. Spread the sliced onion in the bottom, then place the frozen beef patties on top in an even layer.
2. Sprinkle the brown gravy mix evenly over the patties and onions.
3. Pour the undrained canned peas over everything, covering the patties as evenly as possible.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is fully cooked through and the onions are tender.
5. Gently spoon the peas and gravy over the patties before serving. Serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
Add potatoes: If you want this to feel more like a complete one-pot meal, add 3 to 4 cups of peeled diced potatoes under the patties. They will soak up the savory juices and make the dish even more filling.
Swap the vegetable: Canned green beans or mixed vegetables can stand in for the peas if that is what you have in the pantry. Keep the liquid in the can so the slow cooker has enough moisture to make a light gravy.
Make the gravy thicker: For a thicker finish, remove the cooked patties at the end and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot liquid in the slow cooker for a few minutes before serving.
Food safety note: For the best and safest results, make sure the patties reach an internal temperature of 160°F before serving. If your slow cooker tends to run cool, thaw the patties in the refrigerator first or start the recipe on high for the first hour.