Dinner

Crockpot Goulash Recipe

ByElena Hart August 30, 2026August 30, 2026

Introduction

Crockpot Goulash is a comforting, hearty dish perfect for busy days when you want a warm, satisfying meal without much fuss. This recipe combines tender ground beef, flavorful vegetables, and tender pasta slow-cooked to perfection. It’s an easy crowd-pleaser that fills your home with inviting aromas.

A white bowl filled with a thick stew that has three main layers: a glossy red tomato broth with chunks of bright red tomatoes and soft green bell peppers mixed in, a layer of tender, curved creamy yellow macaroni noodles, and a rich layer of browned ground beef scattered evenly throughout. Steam gently rises from the bowl, showing it is hot. The bowl is set on a wooden table, with a silver spoon nearby and some green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef
1/2 onion, diced

1 green bell pepper, diced
1 red bell pepper, diced

1 tsp. minced garlic
1 tsp. salt

1 tsp. pepper
2 tsp. Italian Seasoning
2 cans (14.5 oz each) tomato sauce

2 cans (14.5 oz each) diced tomatoes
2 cups beef broth
1 box dry uncooked macaroni

1 cup frozen peas

Instructions

Step 1: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat if needed.
Step 2: Add diced onions and bell peppers to the skillet with the beef. Cook until the vegetables are tender.

Step 3: Transfer the meat and vegetable mixture into a 6-quart slow cooker.
Step 4: Add minced garlic, Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth to the slow cooker.
Step 5: Stir everything to combine, cover, and cook on HIGH for 3.5 hours.

Step 6: One hour before serving, cook the macaroni on the stovetop according to the box instructions. Drain well.
Step 7: Thirty minutes before serving, stir the cooked pasta and frozen peas into the slow cooker.
Step 8: Cover and let sit so the peas warm through and the pasta absorbs the flavors. Garnish as desired and serve hot.

Tips & Variations

Try adding a dash of smoked paprika or a pinch of crushed red pepper flakes for a smoky or spicy twist.
Use ground turkey or chicken instead of beef for a lighter version.
For extra veggies, add mushrooms or zucchini along with the bell peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the goulash is too thick. This dish does not freeze well because of the pasta.

How to Serve

A black slow cooker is filled with a thick stew featuring golden beige elbow macaroni pasta, browned ground beef, and chunks of red tomatoes and green bell peppers, all mixed in a rich, reddish-brown sauce with a glossy texture. A wooden spoon with a smooth grain pattern is scooping some of the stew from the right edge of the slow cooker. The slow cooker sits on a rustic wooden surface, with a beige cloth partially visible beneath it and a tarnished silver spoon lying nearby. The background displays blurred leafy green plants, while the whole setup rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells will work well. Just be sure to cook it separately and add it near the end to avoid sogginess.

Can I prepare this recipe without a slow cooker?

While the slow cooker makes it convenient, you can simmer the combined ingredients in a large pot on low heat for about 2 hours, stirring occasionally, then add the cooked pasta and peas near the end.