Slow Cooker Goulash Recipe
You know those days when you just want to come home to a warm, comforting meal without fussing in the kitchen for hours? That’s when my slow cooker goulash comes to the rescue! It’s hearty, cozy, and perfect for those chilly evenings when all you want to do is wrap up in a blanket and dig into something delicious. What I love about this recipe is how easy it is to pull together—just a handful of ingredients you probably already have on hand, and the slow cooker does the heavy lifting.
Now, there’s something magical about goulash, isn’t there? It’s the kind of dish that feels like a warm hug, and if you’ve never tried making it in a slow cooker, you’re in for a real treat. The flavors get a chance to blend and deepen in the best possible way, and when you finally stir in that melted cheddar and tender pasta, it’s nothing short of food heaven.
A little backstory: Why goulash is close to my heart
Growing up, goulash was a frequent visitor at our dinner table. My mom made it on busy weeknights, and the smell of it simmering away would always make my mouth water. Of course, back then, it was the stovetop version, and I remember how I’d stand by, impatiently asking, “Is it ready yet?” Now that I have my own household to run, the slow cooker version has become my go-to. It’s like a time capsule of flavor and nostalgia, but with an easier, hands-off approach. The best part? You can set it and forget it, which leaves more time for those after-work Netflix binges (no shame!).
A brief look at goulash’s history
Goulash originally hails from Hungary, but the version I’m sharing with you today is more of an American comfort food classic. While traditional Hungarian goulash is a hearty beef stew with paprika and potatoes, American goulash took a different route when it made its way here. In this slow cooker version, you’ll get tender ground beef, a rich tomato base, and pasta—making it a little more casserole-like. Over time, goulash has evolved and adapted to suit different tastes and regional preferences, but the essence of it remains: a one-pot, hearty meal that’s comforting and filling.
Let’s talk ingredients: Why these make the perfect goulash
- Ground beef: Lean ground beef is the base of this dish, bringing that meaty, savory goodness. You can swap it for ground turkey or chicken if you prefer a lighter option.
- Onion, red bell pepper, and garlic: These veggies give the goulash its aromatic depth. If you’re out of bell pepper, green or yellow will work just fine. For onions, sweet onions or even shallots can be used in a pinch.
- Italian seasoning: This is my secret to adding a balanced, herbaceous note without having to measure out a bunch of spices. If you want, you can play around with it—add some smoked paprika for a nod to the Hungarian version.
- Bone broth: I like using bone broth for the extra richness and nutrients, but chicken or beef broth works well too. It gives the dish a savory depth that plain water wouldn’t provide.
- Crushed and diced tomatoes: These tomatoes give the sauce its hearty, tangy base. If you like a bit more texture, you can use fire-roasted tomatoes or add a can of whole tomatoes (crush them with your hands for a rustic feel).
- Cheddar cheese: The melty cheddar stirred in at the end is non-negotiable for me! It adds that creamy, comforting touch. You can switch it up with mozzarella or even a sharp white cheddar for a different flavor profile.
- Elbow macaroni: The pasta brings everything together. You can use any small pasta you like—shells or rotini work great too. I’ve got a tip on how to cook it directly in the crockpot if you want to skip an extra pot (more on that below).
Kitchen gear: What you need to make slow cooker goulash
For this recipe, you don’t need much in the way of fancy gadgets, but a few trusty tools will make your life easier:
- Slow cooker: The star of the show! Any 4- to 6-quart model will work perfectly for this recipe.
- Skillet: You’ll need this to brown your ground beef before adding it to the slow cooker. If you’re in a rush, you can skip this step, but browning really adds a depth of flavor.
- Cheese grater: Freshly grated cheese melts better than the pre-shredded kind, so I recommend using a grater to prep your cheddar.
- Mixing spoon: For stirring everything together in the crockpot. A sturdy wooden spoon or silicone spatula works best.
Step-by-step: Making slow cooker goulash (with tips along the way!)
- Brown the ground beef: Start by browning the ground beef in a skillet over medium-high heat. This step not only cooks the meat but also adds a lovely caramelized flavor that makes the dish even richer. Don’t forget to drain off any excess fat before transferring it to the slow cooker!
- Load up the slow cooker: Next, add the chopped onion, red bell pepper, minced garlic, Italian seasoning, salt, pepper, broth, and both cans of tomatoes to the slow cooker. Stir it all together. At this point, your kitchen is going to start smelling pretty darn good.
- Let it cook: Cover the slow cooker and set it on high for 2-3 hours, or low for 4-6 hours. The beauty of this dish is that you can let it hang out on low for up to 8 hours if you’re not ready to eat yet. The longer it simmers, the deeper the flavors will get.
- Add the cheese: About 15-20 minutes before serving, stir in the shredded cheddar cheese. This will melt into the sauce and give it that creamy, cheesy goodness that takes this goulash to the next level.
- Cook and add the pasta: If you’re cooking the pasta separately, now’s the time to boil it. However, if you want to cook it right in the slow cooker (less cleanup, yay!), add the dry macaroni about 30 minutes before the goulash is done. Just make sure there’s enough liquid in the pot for the pasta to absorb.
- Season to taste and serve: Once everything is mixed together and warmed through, give it a taste and adjust the salt and pepper if needed. Then, grab your bowl and dig in!
Variations: Have fun experimenting with your goulash!
- Gluten-free: Swap the elbow macaroni for a gluten-free pasta. Just be sure to cook it separately and stir it in at the end, as gluten-free pasta can sometimes get mushy if overcooked.
- Vegan option: You can make this vegan by using a plant-based ground meat alternative, like Beyond Meat or lentils. Swap the cheddar for a dairy-free cheese and use vegetable broth instead of bone broth.
- Spice it up: If you like your goulash with a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.
- Add more veggies: Feel free to throw in some extra veggies like zucchini, carrots, or even spinach for a little extra nutrition.
How to serve it (and make it look extra pretty!)
I like to serve my slow cooker goulash in deep bowls, with a little extra shredded cheddar sprinkled on top. You could add a dollop of sour cream or a sprinkle of fresh parsley for a pop of color. This dish pairs wonderfully with crusty bread or garlic toast for mopping up all that delicious sauce. If you’re feeling fancy, try serving it with a side salad for a touch of freshness.
Drinks that pair well
For drinks, I tend to go for something simple. A cold beer (like a lager or pale ale) is always a good match for the hearty flavors of goulash. If you’re more of a wine person, a nice red, like a cabernet sauvignon or merlot, complements the rich tomato and beef base. For a non-alcoholic option, try a sparkling water with a slice of lemon to cut through the richness of the dish.
Storing and reheating leftovers
Got leftovers? Lucky you! Slow cooker goulash stores beautifully. You can keep it in an airtight container in the fridge for up to 4 days. To reheat, just pop it in the microwave or warm it gently on the stove. If the pasta absorbs too much of the sauce overnight, you can always stir in a splash of broth or water to loosen it back up.
Scaling the recipe up or down
If you’re cooking for a crowd, you can easily double this recipe! Just make sure your slow cooker is big enough to handle the extra volume. If you’re cooking for just one or two, you can halve the recipe. One thing I’ve noticed is that when you scale down, the cooking time doesn’t reduce by much, so keep that in mind.
Troubleshooting: A little friendly advice
If your goulash turns out too thick, add a splash more broth or tomato sauce to thin it out. If it’s too thin, just let it cook uncovered for a bit to reduce the liquid. And if you accidentally overcook the pasta (been there!), don’t worry—it’s still going to taste amazing.
Ready to make your own?
This slow cooker goulash is a dish that’s hard to mess up and easy to love. Whether you’re feeding a crowd or just want some cozy leftovers for the week, it’s a recipe that’ll become a staple in your kitchen. So, give it a try, play around with the ingredients, and make it your own. I guarantee you’ll come back to this one again and again!
FAQs
- Can I use another type of pasta?
Yes! Any small pasta like shells or rotini works just as well. - Do I have to brown the beef first?
Technically, no, but it adds more flavor if you do. If you’re in a rush, just add it straight to the slow cooker. - Can I cook the pasta in the slow cooker?
Absolutely! Add the dry pasta about 30 minutes before the goulash is done cooking. - What’s the best cheese for this recipe?
Cheddar is classic, but mozzarella, Monterey Jack, or even Gouda would be great too. - Can I freeze the leftovers?
Yes, goulash freezes well! Just store it in an airtight container for up to 3 months.
Slow Cooker Goulash Recipe
This easy slow cooker goulash recipe is hearty, cheesy, and perfect for busy weeknights. Let your crockpot do the work!
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Ingredients
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 Tablespoons Italian seasoning
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3 cups bone broth (or chicken broth or beef broth)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can petite diced tomatoes (undrained)
- 1 cup shredded cheddar cheese
- 8 ounces elbow macaroni (2 cups, cooked according to package directions (or, see notes below to cook directly in crockpot))
Instructions
- Brown the ground beef: Start by browning the ground beef in a skillet over medium-high heat. This step not only cooks the meat but also adds a lovely caramelized flavor that makes the dish even richer. Don’t forget to drain off any excess fat before transferring it to the slow cooker!
- Load up the slow cooker: Next, add the chopped onion, red bell pepper, minced garlic, Italian seasoning, salt, pepper, broth, and both cans of tomatoes to the slow cooker. Stir it all together. At this point, your kitchen is going to start smelling pretty darn good.
- Let it cook: Cover the slow cooker and set it on high for 2-3 hours, or low for 4-6 hours. The beauty of this dish is that you can let it hang out on low for up to 8 hours if you’re not ready to eat yet. The longer it simmers, the deeper the flavors will get.
- Add the cheese: About 15-20 minutes before serving, stir in the shredded cheddar cheese. This will melt into the sauce and give it that creamy, cheesy goodness that takes this goulash to the next level.
- Cook and add the pasta: If you’re cooking the pasta separately, now’s the time to boil it. However, if you want to cook it right in the slow cooker (less cleanup, yay!), add the dry macaroni about 30 minutes before the goulash is done. Just make sure there’s enough liquid in the pot for the pasta to absorb.
- Season to taste and serve: Once everything is mixed together and warmed through, give it a taste and adjust the salt and pepper if needed. Then, grab your bowl and dig in!
Notes
How to serve it (and make it look extra pretty!)
I like to serve my slow cooker goulash in deep bowls, with a little extra shredded cheddar sprinkled on top. You could add a dollop of sour cream or a sprinkle of fresh parsley for a pop of color. This dish pairs wonderfully with crusty bread or garlic toast for mopping up all that delicious sauce. If you’re feeling fancy, try serving it with a side salad for a touch of freshness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner