This slow cooker goulash is a simple, fuss-free version of American-style goulash that comes together quickly and then simmers unattended to develop deep, comforting flavors. It’s hearty, cheesy, and warming—perfect for busy weeknights or chilly weekends when you want a satisfying one-pot meal without standing over the stove. The combination of seasoned ground beef, tomatoes, broth, short pasta, and melted cheddar creates a rich, family-friendly dish that’s both filling and flavorful.
Serve this goulash with a crisp side salad and crusty bread for a complete, balanced dinner. It pairs well with green salads, quick pickled vegetables, or simple steamed greens to brighten the plate. Leftovers reheat well and make a satisfying lunch the next day.
[feast_advanced_jump_to]
💖 Why You’ll Love This Recipe
- Effortless – After a short prep to brown the meat and soften the aromatics, everything goes into the slow cooker to finish slowly with no hands-on time. The slow heat melds the flavors and yields tender, well-developed sauce.
- Family Favorite – With pasta, ground meat, and plenty of gooey cheese, this dish appeals to both kids and adults. It’s a classic comfort-food formula that often becomes a go-to weeknight meal.
- Flexible – The recipe is forgiving and easy to adapt. Substitute different cheeses, use ground turkey or a plant-based alternative, or swap pasta shapes depending on what you have on hand.
🥘 Ingredients For Crock Pot Goulash
Ingredient Notes:
- Ground beef: Choose 80/20 for good flavor and moisture; you can drain excess fat after browning to reduce greasiness while keeping taste.
- Cheese: Sharp cheddar adds a bold, melty finish. Other easily melting, flavorful cheeses such as Gouda, Swiss, or Pepper Jack work well if you prefer a different profile.
- Pasta: Short shapes like rotini, elbow macaroni, penne, or shells are ideal because they hold the sauce. Rotini’s spirals trap sauce and cheese for great bite.
(See recipe card below for ingredient quantities and complete instructions)
📖 Substitutions / Variations
- Cheese: Swap in any melty, flavorful cheese your household prefers. A mix of two cheeses can add complexity.
- Meat: Ground turkey or chicken can be used to lower saturated fat; add a tablespoon of oil when browning lean meat to prevent sticking and improve flavor.
- Seasonings: If you prefer convenience, substitute 1 tablespoon of Italian seasoning for the separate dried oregano, basil, and marjoram called for in the recipe card.
- Vegetables: Stir in frozen peas, diced bell pepper, or sliced mushrooms toward the end of the cook time for extra color and nutrients.
🔪 Instructions for Slow Cooker Beef Goulash
Step 1: In a large skillet, brown the ground beef with the chopped onion and minced garlic, breaking the meat into small pieces as it cooks. Drain any excess fat and transfer the mixture to the slow cooker.
Step 2: Add the browned beef and aromatics to the slow cooker, then add salt, black pepper, paprika, oregano, basil, marjoram (or Italian seasoning), tomato paste, diced tomatoes (undrained), and beef or chicken broth. Stir thoroughly to combine and dissolve the tomato paste into the liquid.
Step 3: Cook on high for 3–4 hours or on low for 5–6 hours. The long, gentle heat will develop flavor and tenderize the meat while the sauce thickens.
Step 4: During the last 30 minutes of cooking, add the uncooked pasta, stir gently, and reduce the heat to low if it was on high. Cover and cook about 30 minutes, or until the pasta is tender but not mushy.
Step 5: When the pasta is cooked, turn off the slow cooker, stir in the shredded cheese, then replace the lid and let it sit 5–10 minutes until the cheese melts into the sauce.
Step 6: Serve immediately with your favorite bread and a fresh side salad. If the goulash seems too dry after the pasta cooks, add a little more broth to reach the desired sauciness.
(Scroll down for the full recipe card and printable instructions)
💭 Expert Cooking Tips
- Always brown the ground beef first. Browning builds flavor through caramelization and allows you to drain excess fat for a cleaner sauce.
- Add the pasta uncooked during the final 30 minutes so it absorbs flavor from the cooking liquid and avoids becoming overcooked and mushy.
- If you plan to freeze leftovers, undercook the pasta slightly so it holds up better when thawed and reheated. Add extra liquid when reheating to restore texture.
🧐 Recipe FAQs
Yes. Freeze in airtight containers for up to three months. Note that the pasta texture will change after freezing and thawing—pieces may break down more—but the dish will still taste good. Reheat gently and add a splash of broth if the mixture is dry.
Store leftovers in the refrigerator for up to three days. Reheat on the stovetop, adding roughly 1/2 cup of broth or water as needed to restore sauciness and prevent drying.
Traditional Hungarian goulash is a paprika-forward stew with larger cuts of meat and more vegetables. The American version featured here is a quicker, pasta-based casserole-style dish often called American goulash or American Chop Suey, made with ground meat, tomatoes, seasonings, and pasta.
You can, but browning the meat first yields better flavor and lets you drain excess fat. If using very lean ground meat like turkey, add a little oil to the pan when browning to prevent sticking and improve texture.
🍲 More One Pot Recipes
-
Tuna and Rice Casserole (quick stovetop)
-
Chicken Spaghetti with Rotel (easy & cheesy)
-
Slow Cooker London Broil
-
Crock Pot Great Northern Beans – Southern Style
If you tried this Slow Cooker Goulash Recipe, please leave a star rating and a comment to share how it turned out. Feedback helps others decide whether the recipe will fit their family and tastes.
📋 Recipe
Slow Cooker Goulash Recipe
Ingredients
- 1 pound ground beef lean
- 1 large onion chopped
- 1 tablespoon garlic minced
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper
- 2 teaspoon paprika sweet or smoked
- 1 teaspoon oregano dry
- 1 teaspoon marjoram dry
- 1 teaspoon basil dry
- 6 ounces tomato paste
- 14.5 ounces petite diced tomatoes canned, undrained
- 4 cups beef broth or chicken (more as needed)
- 16 oz rotini pasta uncooked (or other small pasta such as macaroni, bowties, or penne)
- 4 cups cheddar cheese shredded
Instructions
-
In a large skillet, brown the ground beef with the chopped onion and minced garlic, breaking up the meat as it cooks. Drain off any excess fat.
-
Add the cooked meat, onion, and garlic to your slow cooker and set to high or low depending on your schedule.
-
Stir in salt, black pepper, paprika, oregano, basil, marjoram (or Italian seasoning), tomato paste, diced tomatoes (undrained), and broth. Mix until the tomato paste is well incorporated into the sauce.
-
Cook on high for 3–4 hours or on low for 5–6 hours to allow flavors to develop.
-
About 30 minutes before the end of cooking, add the uncooked pasta and reduce heat to low if necessary. Cover and cook until the pasta is tender.
-
Turn the slow cooker off when the pasta is cooked. Stir in the shredded cheese, cover, and let sit 5–10 minutes so the cheese melts. Serve immediately.
Notes
- You can use 1 tablespoon Italian seasoning instead of separate oregano, basil, and marjoram.
- Browning the ground beef on the stovetop improves flavor and allows you to drain excess fat before slow cooking.
- Ground turkey is a suitable alternative; add a little oil while browning to make up for its lower fat content.
- Substitute any flavorful, easily melting cheese if you don’t have cheddar on hand.
- If the mixture is too dry after the pasta cooks, stir in an additional cup of broth to reach a saucy, not soupy, consistency.