Slow Cooker Goulash is one of those meals that checks all the boxes: it’s cozy, colorful, and actually makes you feel good after you eat it. You get lean protein from the ground beef, a big dose of veggies from the tomatoes, onion, and green pepper, and that satisfying bite from the elbow macaroni. It’s the kind of comfort food that doesn’t leave you sluggish, just comfortably full and happy to have leftovers.
I first leaned on this recipe during a stretch of busy school nights when everyone was coming home at different times. I needed something that could sit in the slow cooker, stay tasty, and still feel like a real meal, not an emergency snack. This goulash held up beautifully. The tomato sauce and broth do the work in the background while you handle everything else, and all you have to do at the end is toss in the pasta.
What I like most is how flexible it is. You can keep it lighter with just the beef and veggies, or stir in cheddar at the end for a cheesy, stick-to-your-ribs version. The flavors are bright and savory, the colors are vibrant, and the texture is a great mix of tender beef, soft vegetables, and just-firm pasta. If you want a low-effort, high-payoff dinner that tastes even better the next day, this Slow Cooker Goulash earns a permanent spot in the rotation.
How to Prepare Slow Cooker Goulash
Click here to get printable version
What You’ll Need
- 1 1/2 pounds ground beef
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can petite diced tomatoes
- 1/2 green bell pepper, diced
- 1/2 white onion, diced
- 3 cloves garlic, finely minced
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon paprika powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cups beef broth
- 8 ounces elbow macaroni, uncooked
- Optional: 2 cups shredded cheddar cheese
Step-by-Step to a Comforting Classic
- Set a medium skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles, until it’s fully browned with no pink remaining, about 7–10 minutes. Drain off as much grease as you can to keep the goulash from feeling heavy, then transfer the cooked beef into your slow cooker.
- Add the tomato sauce, petite diced tomatoes (with their juices), diced green pepper, diced onion, minced garlic, Worcestershire sauce, bay leaf, tomato paste, paprika, Italian seasoning, salt, and black pepper to the slow cooker. Stir well so the tomato paste is fully mixed in and there are no big clumps of seasoning.
- Pour in the beef broth. Stir again until everything is evenly combined. The mixture will look quite brothy at this stage—that’s good, because the pasta will absorb a lot of liquid later.
- Cover the slow cooker with the lid. Cook on high for about 4 hours or on low for about 7 hours, until the vegetables are tender and the flavors have blended. Avoid lifting the lid too often so you don’t lose heat.
- Stir in the uncooked elbow macaroni, making sure all the pasta is pushed under the liquid so it can cook evenly. Turn the slow cooker to high (if it isn’t already) and cook for about 1 hour, stirring halfway through. The pasta should be just tender (al dente) and not mushy.
- Turn the slow cooker off. If you’re using cheese, stir in the shredded cheddar while the goulash is still hot, until it melts smoothly into the sauce. Taste and adjust seasoning with extra salt and pepper if needed. Remove the bay leaf and serve hot, optionally topped with fresh parsley and a side of crusty bread.
When To Add Pasta
With slow cooker recipes, pasta timing makes or breaks the texture. For this Slow Cooker Goulash, you’ll always want to wait until the last hour of cooking to add the elbow macaroni. If you toss it in at the beginning, it will soak up too much broth, turn mushy, and can even start to fall apart. The base should be fully cooked and flavorful before the pasta goes in, so the noodles absorb a rich sauce instead of plain broth.
If you’re cooking on low, let the beef and vegetables go the full 7 hours first, then switch to high and add the pasta. On high, add the pasta after about 4 hours of cooking. Stir once halfway through that final hour so the noodles don’t clump or stick to the bottom. If it looks too thick at any point, you can stir in an extra splash of broth or water until the texture is where you like it.
Ground Beef Browning Tips
Good browning on the ground beef is a simple step that pays off in flavor. Use a pan that’s wide enough so the meat isn’t piled too deep; this helps it sear instead of steam. Cook it over medium, not high, heat so it doesn’t burn before it’s fully cooked through. Break the beef into small crumbles as it cooks so it mixes evenly with the veggies later and you don’t get big chunks in your goulash.
Once the meat is no longer pink, keep it on the heat for another minute or two to develop a bit of color—that’s flavor. Then drain off the excess fat thoroughly. You can tilt the pan and spoon it out, or pour the meat into a colander set over a bowl. This quick step keeps the final dish hearty but not greasy, and lets the tomato, garlic, and spices shine instead of getting lost in extra oil.
Easy Cheesy Variations
Cheese turns this Slow Cooker Goulash into a serious crowd-pleaser, and you can easily tweak it to fit your family’s taste. The basic version uses cheddar, stirred in right at the end with the heat turned off so it melts smoothly. For a creamier, milder flavor, swap some or all of the cheddar for mozzarella or Monterey Jack. If you like a sharp bite, use extra-sharp cheddar or even a bit of pepper jack.
The key is to add cheese only after the pasta is cooked and the slow cooker is off. If you add it too early or boil it hard, it can separate and turn grainy. You can also sprinkle cheese on individual bowls instead of mixing it into the whole pot, which is handy if some people want a lighter bowl and others want it loaded. Another easy twist: stir in a spoonful of cream cheese or a splash of half-and-half with the cheddar for a silkier, almost casserole-like texture.
Frequent Asked Questions:
Can I use a different type of pasta instead of elbow macaroni?
Yes, you can swap the elbow macaroni for other short pasta shapes like rotini, shells, or penne. Just keep the size similar so they cook in about the same time. Start checking for doneness around the 30–40 minute mark after adding the pasta, especially with larger shapes. Some pastas absorb more liquid, so you may need to add up to 1 extra cup of broth or water if the mixture gets too thick while it cooks.
How can I keep the pasta from getting overcooked in leftovers?
Pasta will keep softening as it sits, especially in a saucy dish like this. If you know you’ll have leftovers and want firmer noodles, cook the pasta just barely al dente in the slow cooker, so it has a little bite. When reheating, add a splash of water or broth, cover, and warm gently on the stove or in the microwave. Avoid boiling the leftovers; high heat will make the pasta mushy and can dry out the sauce.
Can I make this Slow Cooker Goulash ahead for meal prep?
You can absolutely use this recipe for meal prep, with one small adjustment. For the best texture, cook the beef, vegetables, and sauce in the slow cooker as directed, but leave the pasta out if you’re planning to store it for several days. Cool and refrigerate the sauce, then cook fresh pasta separately when you’re ready to eat and combine portions as you reheat. This way, the pasta stays firm, and the sauce keeps its rich flavor without soaking into the noodles over time.
What if my goulash turns out too thin or too thick?
If your goulash is too thin after the pasta is cooked, let it sit on warm with the lid off for 10–15 minutes so some liquid can evaporate; the pasta will also absorb more sauce as it rests. For a very brothy batch, you can stir in a handful of extra cheese or a spoonful of tomato paste to thicken. If it’s too thick, add warm broth or water a little at a time, stirring between additions, until you reach a stew-like consistency that still coats the pasta and beef nicely.
Slow Cooker Goulash
Equipment
- Slow cooker (crockpot)
- Skillet
Ingredients
- 1 1/2 pounds ground beef
- 1 15-oz can tomato sauce
- 1 15-oz can petite diced tomatoes
- 1/2 medium green bell pepper diced
- 1/2 medium white onion diced
- 3 cloves garlic finely minced
- 2 teaspoons Worcestershire sauce
- 1 leaf bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cups beef broth
- 8 ounces elbow macaroni uncooked
- 2 cups cheddar cheese shredded, optional
Instructions
- In a skillet over medium heat, cook the ground beef until no pink remains. Break it into small pieces as it cooks. Drain excess fat, then transfer the browned beef to the slow cooker.
- Add the tomato sauce, diced tomatoes, diced green pepper, diced onion, minced garlic, Worcestershire sauce, bay leaf, tomato paste, paprika, Italian seasoning, salt, and pepper to the slow cooker.
- Pour in the beef broth and stir until the ingredients are evenly combined.
- Cover and cook on high for about 4 hours or on low for about 7 hours, until vegetables are tender and flavors have melded.
- Stir in the uncooked elbow macaroni, then continue cooking on high for approximately 1 hour. Stir once halfway through this stage to prevent sticking and to help the pasta cook uniformly.
- Turn off the slow cooker, remove and discard the bay leaf, then fold in the shredded cheddar if using until it melts into the goulash. Serve warm, optionally garnished with freshly chopped parsley and with sliced bread on the side.
