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In a large bowl, mix the ground beef, Italian seasoned bread crumbs, milk, and dry onion soup mix. Shape the mixture into 8 oval patties.
Coat each patty evenly with all-purpose flour.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the patties on both sides for about 3-4 minutes per side. Transfer the browned patties to the slow cooker.
In a separate bowl, combine the cream of chicken soup, dry au jus mix, and water until smooth. Pour this mixture over the patties in the slow cooker.
Cover and cook on low for 4-5 hours, until the patties are fully cooked and tender.
Serve the Salisbury Steak patties with the creamy sauce from the slow cooker. Enjoy!