There’s just something about a bowl of slow cooker goulash that feels like a hug in a bowl. It’s comforting, hearty, and incredibly easy to make—perfect for busy days when you still want a homemade meal without spending hours in the kitchen. This version of goulash is especially simple, thanks to the magic of the slow cooker. You toss in all your ingredients, walk away, and when you return, you’re greeted with a pot of savory goodness. It’s the kind of recipe that makes you feel like you’re winning at life—dinner’s ready, the house smells amazing, and you barely lifted a finger.

This slow cooker goulash recipe has become a favorite in my home, not only because it’s delicious, but because it’s so adaptable. I’ve tried a few versions over the years, and each time, it somehow gets better. There’s something really rewarding about letting the slow cooker do the heavy lifting, and at the end of the day, you’ve got a meal that’s both rich in flavor and loved by everyone at the table (even picky eaters!).

My love for goulash: A family affair

Growing up, my grandmother had her own version of goulash, and let me tell you, no two batches were ever quite the same. She’d change up the ingredients depending on what she had on hand, but no matter what, it always tasted amazing. I think that’s part of the magic of goulash—you can tweak it to your heart’s content, and it’s hard to mess up. Her version leaned heavily on paprika and was more stew-like, while mine has evolved into a cheesy, comforting casserole-style dish that my kids can’t get enough of.

One chilly fall afternoon, I decided to try my hand at making goulash in a slow cooker. I had a busy day ahead, and I figured it would be the perfect solution for a hands-off dinner. And let me tell you, the smell that filled my house that day? Pure comfort. That first bite took me right back to my grandma’s kitchen, but with a modern twist that suited our busy lifestyle.

Goulash origins: Where comfort meets versatility

Goulash, originally a Hungarian dish, has transformed over the years as it traveled across Europe and eventually to America. In Hungary, it’s a thick, hearty stew typically made with beef, paprika, and vegetables. But as it made its way to the United States, especially during the mid-20th century, it morphed into the version many of us know and love today—a pasta-filled, tomato-based comfort food with a variety of vegetables and ground meat.

The American version is sometimes referred to as “American Chop Suey” in certain parts of the country, though it’s less about the exact ingredients and more about the warm, homestyle flavors it brings to the table. It’s flexible, forgiving, and perfect for feeding a crowd, which is probably why it has become a household staple for so many families.

The stars of the show: Ingredients that make it shine

Let’s break down what makes this slow cooker goulash so irresistible. Each ingredient plays its part in creating a dish that’s flavorful, filling, and satisfying.

Lean ground beef: The base of the dish, adding richness and protein. You could also use ground turkey or chicken if you’re looking for a lighter option.
Onion and red bell pepper: These bring a natural sweetness and depth to the dish. I love using red bell pepper for the color, but green peppers work just as well if that’s what you have on hand.
Garlic: Because what savory dish is complete without garlic? Its pungent, aromatic flavor really boosts the whole pot.
Italian seasoning: This blend of herbs like basil, oregano, and thyme adds a lovely flavor that ties everything together. Feel free to tweak the amounts or even make your own herb blend if you’re feeling adventurous.
Crushed tomatoes and petite diced tomatoes: The combo of these two gives you both a smooth sauce and little bursts of tomato in every bite. You could swap in fire-roasted tomatoes for a smoky kick!
Bone broth: I love using bone broth because it’s rich in nutrients, but regular beef or chicken broth will work beautifully here. The broth gives the dish its soup-like consistency before the pasta soaks up some of that delicious liquid.
Elbow macaroni: Goulash just wouldn’t be the same without some pasta. The macaroni holds up well in the slow cooker and absorbs all that saucy goodness.
Shredded cheddar cheese: What’s better than melted cheese stirred into the mix at the end? It adds a creamy, decadent finish that just makes this dish extra comforting.

Kitchen gear: The must-haves (and a few substitutes)

The beauty of this recipe is that you don’t need much more than your trusty slow cooker. But there are a few tools that can make the process even easier:

A large skillet: For browning the ground beef. If you’re in a pinch, you could actually skip this step and put the raw ground beef directly in the slow cooker, though browning it first gives a better depth of flavor.
A good slow cooker: Obviously, the star of the show here. If you don’t have a slow cooker, you can still make this dish on the stovetop—it just won’t be as hands-off.
A colander: For draining your pasta (if you choose to cook it separately). You can cook the pasta right in the slow cooker if you prefer, but it’ll require a bit more monitoring to avoid overcooking.

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

Brown the ground beef: Heat up a large skillet over medium-high heat and brown your ground beef. You want it fully cooked through, with no pink left. This adds flavor and gives the goulash a richer base. Once it’s browned, drain any excess fat and transfer the beef to your slow cooker.
Add the veggies: Next, toss in your chopped onion, red bell pepper, and minced garlic. I like to sauté the veggies with the beef for a couple of minutes before adding them to the slow cooker, but you can add them raw if you’re short on time.
Season it up: Stir in your Italian seasoning, salt, and pepper. You can also throw in a pinch of red pepper flakes if you want a little heat.
Add the tomatoes and broth: Pour in the crushed tomatoes, diced tomatoes (including the liquid), and broth. Give everything a good stir to combine all those flavors.
Slow cook to perfection: Set your slow cooker to HIGH for 2-3 hours, or LOW for 4-6 hours. If you’re in no rush, you can let it simmer on LOW for up to 8 hours. The longer it cooks, the more the flavors will meld together.
Add cheese and pasta: About 20 minutes before you’re ready to eat, stir in the shredded cheddar cheese until it melts into the sauce. If you cooked your pasta separately, fold it into the mixture at this point. If you’re cooking the pasta in the slow cooker, add it uncooked about 30 minutes before the end of the cooking time.
Taste and adjust: Give the goulash a taste and add more salt and pepper, if needed. Then, dig in!

Variations on a classic: Make it your own

One of the best things about goulash is how versatile it is. Here are a few ideas for customizing your dish:

Gluten-free: Use your favorite gluten-free pasta to make this dish friendly for those avoiding gluten. I’ve had great success with gluten-free elbow macaroni.
Vegan/vegetarian: Swap out the ground beef for a plant-based alternative (like crumbled tofu or tempeh), use vegetable broth instead of bone broth, and opt for a dairy-free cheese or nutritional yeast to give it that cheesy flavor.
Low-carb: For a low-carb version, skip the pasta altogether or swap it for cauliflower rice or spiralized zucchini noodles (just add them toward the end so they don’t get mushy).
Spicy twist: Add in a can of diced green chiles or a teaspoon of smoked paprika for a little extra heat.

Serving suggestions: Make it a meal

When it comes to serving slow cooker goulash, I like to keep things simple. This dish is already filling and hearty on its own, but if you’re looking to round out the meal, here are a few ideas:

Crusty bread: Nothing beats a piece of warm, buttered bread to soak up all that delicious sauce.
Simple salad: A fresh, green salad with a tangy vinaigrette cuts through the richness of the goulash.
Roasted vegetables: Try roasted Brussels sprouts, carrots, or even a tray of mixed root veggies for a pop of color and flavor.

What to drink with goulash?

For drinks, you can’t go wrong with something that complements the cozy, hearty flavors of the dish:

Red wine: A medium-bodied red like Zinfandel or Merlot pairs beautifully with the rich tomato sauce and beef.
Beer: If you prefer beer, go for something dark and malty like a brown ale or porter.
Non-alcoholic: A sparkling water with a twist of lemon or lime will keep things light and refreshing.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, this dish keeps wonderfully in the fridge. Here’s how to store and reheat it:

Fridge: Store leftovers in an airtight container for up to 4 days. When reheating, you can add a splash of water or broth to keep the pasta from drying out.
Freezer: Goulash also freezes well! I like to freeze individual portions for easy lunches. Just thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Adjusting for different servings

This recipe makes about 6 hearty servings, but it’s easy to scale up or down depending on your needs. If you’re feeding a crowd, you can double the recipe (just make sure your slow cooker is big enough!). If you want to make a smaller batch, halve the ingredients, but keep the cooking times the same.

Troubleshooting tips

Too thick? Add more broth to loosen it up.
Too watery? Let the goulash cook uncovered for a bit longer, or add more pasta to soak up the liquid.
Pasta too mushy? If you’re cooking the pasta in the slow cooker, keep an eye on it, and only add it in the last 30 minutes to avoid overcooking.

Time to dig in!

Now that you’ve got the steps and tips down, I hope you give this slow cooker goulash a try! It’s the ultimate comfort food, with rich flavors and a cozy, satisfying vibe. Best of all, you can tweak it to suit your taste or whatever ingredients you have on hand. Don’t be afraid to make it your own!

Frequently Asked Questions

1. Can I use a different type of pasta? Absolutely! Any short pasta like penne, rotini, or shells would work well here.

2. Can I skip browning the beef? You can, though browning adds flavor. If you’re short on time, just break up the raw beef and add it straight to the slow cooker.

3. How can I make this spicier? Try adding a pinch of red pepper flakes or even a diced jalapeño for some heat.

4. Can I freeze the leftovers? Yes! Just be sure to store them in an airtight container, and they’ll keep in the freezer for up to 3 months.

5. Can I add more veggies? Of course! Mushrooms, zucchini, or even spinach would be great additions.

Slow Cooker Goulash Recipe