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Crockpot Goulash is the ultimate no-fuss comfort meal—tomatoey, beefy, and perfect for chilly evenings. I’ve made this version dozens of times and love how hands-off the slow cooker is while still delivering deep, developed flavors. If you enjoy simple slow-cooker sweets or dinners, you might also like this amazing Christmas crockpot candy I tested for easy entertaining.

Why Make This Recipe

It’s hands-off: set it and forget it for 6–8 hours on LOW or 3–4 hours on HIGH.
Big, family-friendly flavor: browned beef, tomatoes, and sweet paprika create a cozy, familiar taste.
Budget-friendly: uses pantry staples like pasta, canned tomatoes, and ground meat.
Versatile: easy to adapt for gluten-free, vegetarian, or spicy versions.
Personal note: I love this recipe because browning the meat first gives it a depth that makes the whole house smell incredible.

If you like easy crockpot dinners, this joins recipes like the best crockpot chicken breast in my weeknight rotation.

Recipe Overview

Prep time: 15 minutes
Cook time: 3–8 hours (see notes below)
Total time: 3 hours 15 minutes to 8 hours 15 minutes
Servings: 6 generous portions
Difficulty: Easy
Method: Brown meat on stovetop, then combine ingredients in a 4–6 quart slow cooker and simmer; finish by adding pasta late for perfect texture.

My Experience Making This Recipe

I tested this goulash on both LOW and HIGH settings and with different pastas to find the best texture. The biggest discovery: adding dry elbow macaroni for the final 20–30 minutes (on HIGH) prevents mushy pasta and keeps the sauce thick and balanced.

How to Make Crockpot Goulash

Start by browning 1 lb ground beef in a heavy skillet over medium-high heat (about 375°F surface) for 4–6 minutes until nicely caramelized; drain excess fat. Transfer to a 4–6 quart slow cooker with 1 chopped onion, 1 diced bell pepper, 2 cloves minced garlic, a 14.5 oz can diced tomatoes, 8 oz tomato sauce, 2 cups beef broth, 2 tsp paprika, 1 tsp Italian seasoning, and salt and pepper to taste. Cook on LOW 6–8 hours or HIGH 3–4 hours, then stir in 2 cups dry elbow macaroni and cook on HIGH 20–30 minutes until pasta is al dente. Finish with 1 cup shredded cheddar if desired.

Expert Tips for Success

Brown for flavor: Browning the meat until it develops a golden crust adds Maillard flavor that a slow cooker alone can’t produce.
Control pasta texture: Add dry pasta only in the last 20–30 minutes on HIGH, or cook pasta separately and stir in just before serving.
Thicken smartly: If sauce is thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the goulash; cook on HIGH 10–15 minutes to thicken.
Equipment tip: Use a 4–6 quart slow cooker for even cooking; a heavy skillet for browning helps develop flavor.
Layering and timing matter—borrow layering patience from layered dishes like this ravioli lasagna technique to keep textures distinct.

How to Serve Crockpot Goulash

Classic family dinner: Scoop over mashed potatoes or serve with buttered dinner rolls.
Kid-friendly bowl: Top with shredded cheddar and a spoonful of sour cream for picky eaters.
Cozy pairing: Serve alongside a simple green salad and a light lemony side like the cozy crockpot chicken piccata for an Italian-inspired weeknight spread.
Presentation tip: Garnish with chopped fresh parsley and a little cracked black pepper to brighten the plate.

Storage and Reheating Guide

Refrigerate leftovers in airtight containers within 2 hours of cooking; keep up to 3–4 days. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1 inch headspace for expansion. To reheat from refrigerated: warm in a saucepan over medium heat, stirring and adding a splash of broth or water to loosen, until it reaches 165°F. From frozen: thaw overnight and reheat on the stove, or microwave covered on medium power, stirring every minute until evenly hot. For reheating tips and compatible sides, consider pairing with a creamy side like creamy crockpot creamed corn when reheating for a make-ahead meal.

Recipe Variations

Gluten-free: Use 2 cups gluten-free pasta or swap pasta for 1½–2 cups cooked brown rice or quinoa.
Dairy-free: Omit the cheese and finish with a drizzle of olive oil and fresh herbs.
Vegetarian: Replace ground beef with 2 cups cooked lentils or 12 oz meat substitute; increase broth to 2½ cups.
Spicy: Add 1 tsp red pepper flakes or 1 diced jalapeño when sautéing the onion for a kick.

Nutritional Highlights

Protein-rich: Ground beef provides a solid protein boost per serving.
Lycopene and vitamins: Tomatoes supply vitamin C and lycopene, an antioxidant that’s heat-stable.
Allergen info: Contains gluten if made with regular pasta; use gluten-free pasta for a GF option. Portion control: one cup is a sensible serving for a balanced meal—adjust based on appetite and side dishes.

Troubleshooting Common Issues

Sauce too thin: Simmer on HIGH with the lid off for 20–30 minutes, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook until thickened.
Pasta too mushy: Add pasta only in the last 20–30 minutes on HIGH or cook pasta separately and fold in right before serving.
Bland flavor: Taste and adjust salt; add a splash (1 tsp) of red wine vinegar or lemon juice to brighten the sauce if it tastes flat.

Frequently Asked Questions

Q: Can I add the pasta at the beginning to save time?
A: You can, but pasta will absorb liquid and become very soft. For the best texture, add dry pasta in the final 20–30 minutes on HIGH or cook pasta separately and combine just before serving.

Q: Can I use ground turkey, chicken, or sausage instead of beef?
A: Yes—ground turkey or chicken works fine, though browning time may be shorter (3–4 minutes) and the flavor profile is leaner, so season generously. Sausage adds spice and fat; reduce added oil if using fatty sausage.

Q: How do I convert this recipe for an Instant Pot?
A: Brown meat using the Sauté function, then add liquids and deglaze. Cook on Manual/High for 6 minutes, quick-release, then stir in cooked or separately prepared pasta. Cooked pasta directly under pressure can get mushy, so I recommend cooking pasta separately for Instant Pot versions.

Q: Is it safe to freeze and reheat this dish?
A: Yes—freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until the center reaches 165°F. Add a splash of broth when reheating to refresh the sauce consistency.