There’s something deeply satisfying about a big pot of hearty, meaty goulash—tender pasta swimming in a rich tomato-beef sauce, studded with sweet peppers and peas. Now imagine making it with zero stress, one pot, and just 20 minutes of prep—while your slow cooker does the rest.
This Crockpot Goulash is your new weeknight hero. It’s budget-friendly, kid-approved, and packed with flavor that tastes like it simmered all day (because it did!). Perfect for busy families, potlucks, or freezer meals, this recipe delivers comfort in every spoonful.
Why This Recipe Works So Well
🥩 One-pot wonder—no last-minute pasta boiling if you time it right!
🌶️ Sweet bell peppers + Italian seasoning = depth without heat (this is American-style goulash!)
⏱️ Hands-off cooking—ideal for busy days or feeding a crowd
💰 Pantry-staple friendly—uses canned tomatoes and dry pasta
❤️ Tastes even better the next day—perfect for leftovers!
📝 Note: This is American goulash—a cozy, tomato-based pasta casserole—not traditional Hungarian goulash (which is paprika-heavy and soup-like). Both are delicious—but this one’s a family favorite!
Ingredients You’ll Need
(Serves 6–8)
2 lbs ground beef (80/20 for best flavor)
½ large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp minced garlic (or 3 cloves, minced)
1 tsp salt
1 tsp black pepper
2 tsp Italian seasoning
2 (14.5 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes, undrained
2 cups beef broth (low-sodium recommended)
1 (16 oz) box elbow macaroni or small shell pasta, uncooked
1 cup frozen peas
🌶️ Optional upgrades:
