Slow Cooker Goulash

Course: Main Course

Cuisine: American

Keyword: slow cooker

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: people

Calories: 357kcal

Author: Platings and Pairings

This rich, beefy, and cheesy Slow Cooker Goulash is a winner for family dinners. As the ultimate dump-and-go crockpot recipe, it’s easy to prep hours in advance and uses simple, everyday ingredients. The hearty, comforting bites are always a hit!

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Equipment

Slow Cooker

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 in a skillet over medium-high heat, until cooked through. Add to your slow cooker.
Add the remaining ingredients (except for the macaroni and the cheese). Stir to combine.
Cover and cook 2-3 hours on HIGH or 4-6 on LOW (can let simmer on low up to 8 hours).
Stir in the cheese and stir until melted. Add the pasta and stir gently to combine. Season with salt and pepper, to taste.
Enjoy!

Video

Notes

Note: After testing this recipe several times, I recommend boiling your noodles separately because they tend to get a bit gummy in the slow cooker. However, to cook the pasta directly in the slow cooker, add it during the last 45 minutes of the cooking time. Stir in the pasta, ensuring that it is all submerged. Cover and cook until just tender.

Tips and tricks

For even easier prep, brown the ground beef the night before and add it to the slow cooker liner with the other ingredients and place it in the fridge. The next morning, just add it to your slow cooker and turn it on to cook!
Are you planning on saving the leftovers? Then it’s best to cook and store the pasta separately from the goulash. If the noodles sit in the goulash for too long, they’ll absorb the liquid and become mushy.
The goulash can cook on LOW for up to 8 hours if you need some extra time.
Add a pinch of smoked paprika along with the Italian seasoning to replicate the flavors of classic Hungarian goulash.

Variations

Instead of ground beef – Make the goulash with ground pork, ground turkey, or ground chicken.
Add more vegetables – Like green beans, cauliflower, celery, carrots, leafy greens, zucchini, broccoli, or potatoes.
Instead of pasta – Make this recipe with cooked rice, quinoa, or the grain of your choice. You can also omit the pasta or grains entirely for a low-carb version.
Add a kick of spice – Use red chili flakes or a drizzle of hot sauce to give the goulash some heat.
Finish with a garnish – Top every bowl of goulash with fresh parsley, fresh chives, extra shredded cheese, or parmesan cheese to take the flavors over the top.
Vegetarian goulash – You can use your favorite plant-based ground meat substitute, vegetable broth, and vegan shredded cheese to make a vegetarian goulash instead.

Nutrition