In a medium mixing bowl, combine the ground beef, dry bread crumbs, salt, and black pepper. Use clean hands or a spoon to gently mix just until everything is evenly distributed. Do not overwork the meat or the patties can turn out dense.
Divide the beef mixture into 4 to 6 equal portions, depending on how large you like your patties. Shape each portion into a flat patty about 1/2 to 3/4 inch thick.
Place the raw ground beef patties directly on top of the cream of mushroom soup mixture in a single layer. It’s okay if they touch slightly, but avoid stacking them. This is the moment that looks just like the photo: hands placing raw patties over the creamy soup in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the patties are cooked through (the center of the patties should reach 160°F/71°C). The patties will release juices as they cook, blending with the soup into a rich gravy.
