Slow Cooker Goulash Recipe

There’s something deeply comforting about a warm bowl of goulash. And when it’s made in a slow cooker, it’s one of those hands-off meals that makes life a whole lot easier. This Slow Cooker Goulash is a hearty dish loaded with savory ground beef, tender pasta, and a flavorful tomato base, all simmered to perfection while you go about your day. Whether you’re meal-prepping for a busy week or looking for a family-friendly dinner that everyone will love, this recipe is sure to hit the spot.

I remember the first time I tried making goulash in a slow cooker. I was skeptical at first—would it turn out as flavorful as the stovetop version? But the first bite proved me wrong. The slow cooker had worked its magic, blending all the ingredients into a perfectly savory, cheesy, and satisfying dish. Plus, the house smelled amazing all day long! Now it’s one of my go-to comfort meals, especially during the colder months.

this RECIPE

The backstory: A dish that has stood the test of time

Goulash has its roots in Hungarian cuisine, traditionally made with beef, paprika, and vegetables. Over time, it has evolved, and different versions have popped up across Europe and the United States. The American version, like this slow cooker recipe, has its own twist, usually featuring ground beef and elbow macaroni. It’s a dish that’s easy to customize and adapt based on what’s available, which is likely why it has remained a household favorite for generations. It’s one of those recipes that can be as simple or as fancy as you like, depending on what you add to it.

Let’s talk ingredients: building blocks of flavor

• Ground beef: The base of this dish, providing that savory, hearty bite. If you want to lighten things up, you can swap this out for ground turkey or even plant-based meat. Just make sure to brown it before adding it to the slow cooker.
• Onion and red bell pepper: These veggies give the goulash a subtle sweetness and depth of flavor. If you’re out of red bell peppers, green peppers work well too, though they’re slightly less sweet. Make sure to chop them evenly so they cook at the same rate.
• Garlic: Minced garlic is key to boosting the overall flavor profile. Fresh garlic always wins, but in a pinch, you could use garlic powder—about a teaspoon should do it.
• Italian seasoning: A mix of herbs like oregano, basil, and thyme, this gives the goulash its rich, comforting flavor. If you don’t have Italian seasoning, just combine your favorite dried herbs.
• Bone broth: This adds richness and depth. I love using bone broth for its extra nutrients, but regular chicken or beef broth works just as well. If you’re going for a vegetarian twist, vegetable broth is a great alternative.
• Crushed and diced tomatoes: These create the rich tomato base. The crushed tomatoes provide thickness, while the diced tomatoes add a bit of texture. Don’t drain the diced tomatoes—those juices are gold!
• Cheddar cheese: The gooey, melted cheddar stirred in at the end ties everything together with a creamy, cheesy finish. Want to switch things up? Try a mix of mozzarella and Parmesan for a different flavor twist.
• Elbow macaroni: The pasta in this dish makes it a complete meal. Any small pasta will do in a pinch—rotini, shells, or penne all work just fine. Just be sure to cook it separately and stir it in at the end, so it doesn’t get mushy.

Kitchen gear: what you need to make this goulash

You don’t need much to make this slow cooker goulash—just a few basic kitchen tools and your trusty slow cooker.

• A slow cooker: Obviously, the star of the show here! If you don’t have one, you could make this recipe in a large pot on the stovetop and let it simmer for about an hour, stirring occasionally.
• Skillet: You’ll need this to brown the ground beef. A nonstick or cast-iron skillet works great, and be sure to use medium-high heat to get a nice sear on the meat.
• A good chef’s knife: Chopping your onions, bell pepper, and garlic evenly is key to ensuring they cook through properly. A sharp knife will make this much easier.
• Wooden spoon or spatula: For stirring everything together once it’s in the slow cooker.

That’s pretty much it! The slow cooker does most of the heavy lifting in this recipe.

Step-by-step: how to make slow cooker goulash

1. Brown the beef: Start by browning the ground beef in a skillet over medium-high heat. This step is super important because it adds tons of flavor to the goulash. I once skipped it thinking it wasn’t necessary, and trust me, the flavor just wasn’t the same. Transfer the browned beef into your slow cooker.
2. Add the veggies and seasoning: Toss in your chopped onion, red bell pepper, minced garlic, and Italian seasoning. Don’t worry about sautéing the veggies first—since they’ll cook down in the slow cooker, you can just throw them in raw. Sprinkle in the salt and pepper to taste.
3. Add the liquids and tomatoes: Pour in the bone broth (or whichever broth you’re using) and both the crushed and diced tomatoes. Give everything a good stir to combine, making sure the beef is evenly distributed throughout the liquid.
4. Cook low and slow: Cover your slow cooker and set it to cook. If you’re in a hurry, 2-3 hours on HIGH will do the trick, but if you have more time, 4-6 hours on LOW is perfect. I’ve even let it simmer for up to 8 hours on low, and the flavors just get better the longer it cooks.
5. Stir in the cheese: Once the cooking time is up, stir in the shredded cheddar cheese. Let it melt completely, which only takes a minute or two. This adds a lovely creamy texture to the goulash.
6. Add the pasta: Now, gently fold in your cooked macaroni. Be sure not to over-stir, or the pasta could break apart. Season with a bit more salt and pepper if needed, and you’re ready to serve!

Variations and tweaks to try

One of the best things about this slow cooker goulash is how customizable it is. Here are a few variations I’ve tried:

• Vegetarian goulash: Swap out the ground beef for a plant-based ground meat substitute or even lentils for a veggie-friendly version. Use vegetable broth instead of bone broth.
• Low-carb option: If you’re watching carbs, skip the macaroni and replace it with cauliflower rice. You can stir in the cooked cauliflower rice at the end, just like the pasta.
• Spicy goulash: Add a kick by stirring in some crushed red pepper flakes or diced jalapeños with the bell peppers. I’ve done this a few times, and it adds a nice heat that balances the richness of the cheese and beef.
• Seasonal veggies: Throw in whatever vegetables you have on hand. In the summer, I love adding zucchini or corn for extra texture and sweetness.
• Cheese variations: You can mix things up by using a different type of cheese. Gouda, Monterey Jack, or even a spicy pepper jack would all be delicious here.

How to serve it up: making your goulash shine

When it’s time to serve, I like to spoon the goulash into big, shallow bowls. For garnish, a sprinkle of fresh parsley or basil adds a pop of color and freshness. You can even top it with an extra sprinkle of cheese if you’re feeling indulgent. For a side, I recommend some crusty bread or a light green salad to balance out the richness of the dish.

drink pairings

If you’re looking for a drink to go with this slow-cooked dish, you have plenty of options:

• Iced tea: A refreshing, unsweetened iced tea cuts through the richness of the beef and cheese perfectly. You can also add a splash of lemon for a bit of acidity.
• Sparkling water: A bubbly, citrus-infused sparkling water makes for a light and refreshing pairing, especially if you add a slice of lime or lemon.
• Homemade lemonade: The tanginess of fresh lemonade works beautifully with the savory flavors of goulash. You can also make a version with less sugar if you want a more subtle sweetness.

Storing and reheating tips

Leftover goulash keeps really well in the fridge for 3-4 days. Just store it in an airtight container. When reheating, add a splash of broth or water to loosen it up, since the pasta tends to soak up the sauce as it sits. To reheat, you can use the microwave or warm it gently in a pot on the stove over low heat.

For freezing, I recommend freezing the goulash before you add the pasta. Pasta doesn’t hold up well in the freezer and can turn mushy when reheated. Just thaw the goulash overnight in the fridge, reheat it, and then stir in freshly cooked pasta before serving.

Adjusting for different serving sizes

This recipe makes enough to feed a small crowd, but you can easily scale it up or down. If you’re cooking for two, just halve the recipe (although I always make the full batch and enjoy leftovers). If you’re feeding a larger group, double the recipe, but make sure your slow cooker is big enough to handle the extra volume. You might need to extend the cooking time by about an hour if you’re doubling.

Possible issues and how to avoid them

• Too much liquid: If your goulash ends up too soupy, don’t worry! Just let it cook uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• Pasta overcooking: Since the pasta is stirred in at the end, make sure it’s al dente before adding it. Otherwise, it might become too soft after absorbing the sauce.

Give it a try!

This Slow Cooker Goulash is perfect for a cozy weeknight dinner or a meal prep hero. It’s simple, hearty, and endlessly adaptable. I can’t wait for you to try it and make it your own!

Frequently Asked Questions

1. Can I make this goulash without a slow cooker? Absolutely! You can simmer everything on the stovetop for about 45 minutes to an hour.
2. What if I don’t have bone broth? Regular beef or chicken broth works perfectly fine.
3. Can I freeze leftovers? Yes, but I recommend freezing before adding the pasta. Cook fresh pasta when you’re ready to eat.
4. How can I make this spicier? Add a few dashes of hot sauce or some crushed red pepper flakes.
5. Can I use a different type of pasta? Sure! Any small pasta like shells or rotini will work well in this recipe.

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