Place these patties in the slow cooker and add 3 other ingredients. You'll get a meal so delicious your husband will ask for it every week.

Pour the soup and gravy mixture evenly over the patties in the slow cooker, making sure all of the meat is coated. Use a spatula to gently spread the mixture if needed so every patty is covered.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the patties are cooked through and very tender. The gravy will thicken and deepen in flavor as it cooks.

Once done, carefully lift the patties out with a wide spatula so they don’t break apart, and spoon plenty of the mushroom gravy over the top. Taste the gravy and add a pinch of salt or pepper if needed before serving.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup to avoid visible mushroom pieces, or strain the gravy before serving. If you’d like a stronger beef flavor, replace the water with beef broth. For a bit of onion flavor without chunks, add 1 teaspoon onion powder to the soup mixture; for families who enjoy onions, scatter 1 thinly sliced onion over the patties before pouring on the gravy. You can also use ground turkey or a mix of ground beef and pork, just be sure to press the patties firmly so they don’t fall apart. To make the gravy richer, stir in 1–2 tablespoons of sour cream at the end of cooking. If you need to stretch the meal, make 8 smaller patties instead of 6 and serve over extra mashed potatoes or noodles. Leftovers reheat well in a covered dish in the oven or microwave, and the flavors deepen by the next day, making them great for easy lunches.