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Crockpot goulash is a rich and hearty meal that is easy to prep! Ground beef, tomatoes and other savory add-ins cook low and slow in the Crockpot all day for a satisfying stew that’s ready when you get home. Serve it over your favorite pasta for a flavorful, comforting meal that is sure to warm you up.
This easy goulash recipe is the perfect comfort food. Just simple ingredients and minimal effort required. If you’re in the mood for another classic comfort food dinner, my beef stroganoff recipe or homemade sloppy joes are always a hit, and just as easy to make.
If you’ve ever had Hungarian goulash, you’ll love that this American style goulash captures all the flavor of the classic Hungarian beef stew but turns it into a pasta dish of sorts. It is just as comforting as homemade spaghetti.
The slow cooker goulash becomes a pasta sauce that is tossed with tender pasta or spooned right on top. It’s a great option for busy weeknights and chilly days when you want a hearty, warming meal.
American Goulash vs. Hungarian Goulash
This simple American goulash recipe (also known as American Chop Suey) is a comfort food classic with Hungarian roots.
Traditional Hungarian goulash is a beefy stew with a rich broth seasoned with lots of Hungarian paprika. The American version calls for tomatoes, ground beef, and pasta (usually elbow macaroni), and the flavors are just as rich and hearty.
Why this Recipe Works
Our Crock Pot American goulash recipe is as simple as ever. It makes the most of basic ingredients and there’s little active kitchen time required.
The Crock Pot is one of those kitchen appliances that we always turn to for no-fuss meals with optimal results! Our Crockpot Chicken Thighs, large batch Crockpot Mashed Potatoes, slow cooker pork chops with vegetables, Slow Cooker Coq au Vin, and slow cooker tri tip are just a few that you might be interested in checking out.
The slow cooker is almost synonymous with ultimate comfort foods, and this Crockpot goulash recipe is no different. It is:
- meaty and hearty and filling
- super flavorful with savory tomato sauce, aromatics, and seasonings that give the sauce a rich umami flavor
- the perfect cozy meal!
The Ingredients
For our Crockpot goulash recipe, you will need:
- Olive oil. For a quick sauté to cook the aromatics.
- Aromatics. Onion, red bell pepper, and garlic cloves add big flavor to this dish.
- Ground beef. You can choose any kind of ground beef for this recipe. For less fat, choose lean ground beef.
- Marinara sauce and diced tomatoes. Use one jar of store-bought marinara or (two cups of homemade tomato sauce) and canned diced tomatoes with juices.
- Broth. You can use chicken stock or beef broth.
- Worcestershire sauce and soy sauce. These will add a rich umami flavor and saltiness to the goulash.
- Seasonings. You’ll need smoked paprika and Italian seasoning.
- Dry pasta. Pick your favorite! See the recipe notes for a few suggestions.
- Toppings. You can riff here, but we recommend serving this goulash with sour cream, shredded cheese, and chopped parsley.
How to Make Crockpot Goulash
The goulash cooks for a few hours in the CrockPot (the cook time will vary based on your settings), then the pasta cooks in no time right when you’re ready to serve the meal.
Here’s a look at the steps, but be sure to refer to the printable recipe card at the bottom of the page for all of the details.
Heat olive oil in a large skillet over medium heat to medium-high heat. Cook the onion, bell peppers, and garlic for 2 to 3 minutes until the onion is soft.
Add the ground beef and break it up into pieces. Cook until brown.
Add the ground beef mixture to the slow cooker. Pour in the marinara sauce, diced tomatoes, broth, Worcestershire, soy sauce, paprika, and Italian seasoning.
Cook the meat mixture on high for 2-3 hours or on low for 4-6 hours. Cook the pasta, then stir it into the hamburger goulash or spoon the goulash over the pasta.
Serve the goulash with shredded cheddar cheese, dollops of sour cream, and chopped parsley.
Tips for the Best Results
- If you want to add the uncooked pasta directly to the slow cooker, add two cups of water or beef broth to the goulash mixture. Then, 45 minutes to 1 hour before the goulash is finished, add the pasta and cook until the pasta is tender. The cooking time will vary depending on the type and brand of pasta you use.
- Leftovers: If you think you’ll have leftovers, we recommend serving the goulash on top of the noodles instead of mixing the pasta right into the meat mixture. This way, the pasta won’t get too soft and mushy when reheated.
Store leftover goulash in an airtight container for up to one week. If freezing, store it in a freezer bag and it will keep well for 2-3 months (we recommend keeping the pasta separate if you intend to freeze the goulash). - Thinning the sauce: You can reserve 1 cup of pasta water to thin the goulash mixture, if desired.
- Pasta: This recipe works well with just about any type of pasta. We typically use macaroni noodles (or elbow macaroni), Cavatappi, penne, or rotini. Use whatever you have on hand.
Suggested Add-ins
Here are a few ideas for other ingredients you can add to the goulash. Simply toss them in along with everything else!
- Canned or frozen corn
- Canned or sauteed mushrooms
- Frozen peas
- Sliced black olives
- Six ounces of cream cheese or ricotta cheese during the last 20 minutes will give the goulash a rich, creamy flavor (this is always a huge hit).
What to Serve with Goulash
The wonderful thing about Goulash, is that it’s similar to a pasta dish in that you can enjoy a number of different sides with it! Choose a starter salad and a delicious garlic bread, or sour cream biscuits on the side.
If you’re looking for a great side dish to go with this American chop suey, here are a few ideas!
- Corn casserole
- Bacon Ranch potatoes
- Buttery Cornbread
- Steamed Green Beans
- Arugula burrata salad
- Strawberry spinach salad
- Lemon kale Caesar salad
- Panini Sandwich
Crockpot goulash deserves a spot in your dinner rotation! It’s hearty and easy and leftovers hold up well. We know you’ll love this one!
More Pasta Recipes
If you feel like you’ve eaten the same old plate of spaghetti with tomato sauce too many times, why not try something new? Here are some more pasta recipes to try.
- fried spaghetti
- crab pasta
- tuna pasta casserole
- lobster pasta
- garlic butter shrimp pasta
- buffalo chicken pasta
- Bucatini alla Carbonara
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Crockpot Goulash
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 to 4 garlic cloves, minced
- 1½ pounds ground beef
- 1 red bell pepper, diced
- 1 (24 ounce) jar marinara sauce , or 2 cups homemade sauce
- 2 (15 ounce) can canned diced tomatoes
- 1 cup chicken broth , or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon smoked paprika
- 2 teaspoons Italian seasoning
- 16 ounces dry pasta, see notes
Toppings
- Sour cream
- Shredded cheese
- fresh chopped parsley
Instructions
- Heat the olive oil in a large skillet. Add the onion, bell pepper, and garlic. Cook for 2 to 3 minutes until the onion is soft. Add the ground beef and break it up into pieces. Cook until brown.
- Add the ground beef mixture to the slow cooker. Toss in the marinara sauce, diced tomatoes, broth, Worcestershire, soy sauce, paprika, and Italian seasoning. (See notes if you want to cook the pasta directly in the crockpot with the goulash).
- Cook on high for 2 to 3 hours or low for 4 to 6 hours.
For the Pasta
- Bring a large pot of salted water to a boil and toss the pasta in the boiling water. Cook the pasta according to the package directions. Reserve 1 cup of pasta water, then drain the pasta. Use the pasta water to thin the goulash mixture, if desired.
- Stir the pasta into the hamburger goulash and cook for an additional 10 minutes. Optionally, serve the pasta separately and spoon the goulash over the top of the pasta. (We keep the pasta separate from the goulash if we think we will have leftovers. That way, the pasta will not get too soft and mushy when it gets reheated. It also freezes better if the pasta stays separate).
- Serve the goulash with shredded cheese, dollops of sour cream, and chopped parsley.
Notes
- If you want to add the uncooked pasta directly to the slow cooker, add two cups of water or beef broth to the goulash mixture. Then, 45 minutes to 1 hour before the goulash is finished, add the pasta and cook until the pasta is tender. The cooking time will vary depending on the type and brand of pasta you use.
- We recommend keeping the pasta separate from the goulash if you think you will have leftovers. Over time, the pasta will absorb the goulash liquid and get soft and mushy.
- Pasta: This recipe works well with just about any type of pasta. We typically use macaroni, Cavatappi, penne, or rotini. Use whatever you have on hand.
Suggested Add-ins (toss them in with everything else)
- Canned or frozen corn
- Canned or sauteed mushrooms
- Frozen peas
- Sliced black olives
- 6 ounces of cream cheese or ricotta cheese during the last 20 minutes will give the goulash a rich, creamy flavor (this is always a hit).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Didn’t know there’s an american version of goulash..looks super duper comforting and delicious, Dahn.
Thanks Angie!
Oh my, dried pasta! I have done that with lasagne and it works great, but never thought to do it with American Chop Suey. I’m all over this idea. Thank you!
Hope you love it!