This little slow cooker chicken goulash is what I reach for on the days when my mind is blank, the pantry is thin, and I still want something warm on the table.
It’s a simple, 5-ingredient supper that would’ve fit right in on my grandmother’s farm during the Depression years—stretching a couple of chicken breasts with canned tomatoes and pantry staples. You just lay the raw chicken in the slow cooker, pour canned diced tomatoes over the top with three more humble ingredients, put the lid on, and let time and low heat do the rest.
It’s not fancy, but it’s comforting, thrifty, and dependable, the way old Midwestern kitchen standbys always were.
I like to spoon this saucy chicken goulash over hot buttered egg noodles or plain boiled potatoes, the way my mother did to make every bit of the tomato gravy count. White rice works just as well if that’s what you keep on hand. Add a simple side of green beans, peas, or a tossed salad for a bit of color, and maybe a slice of buttered bread to mop up the juices.
It’s the kind of meal that doesn’t need much fuss—just a sturdy plate and a quiet evening.
Slow Cooker 5-Ingredient Chicken Goulash
Servings: 4
Ingredients
2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
1 can (14.5 ounces) diced tomatoes, with their juices
1 small onion, finely chopped (about 1 cup)
1 teaspoon salt
1 teaspoon sweet paprika (or regular paprika)
Directions
Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.
Scatter the chopped onion evenly over and around the chicken breasts.
Sprinkle the salt and paprika over the chicken and onions.
Pour the entire can of diced tomatoes, with all their juices, evenly over the chicken and onions in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once cooked, use two forks to shred the chicken right in the slow cooker, stirring it into the tomato and onion mixture to make a chunky, saucy goulash.
Taste and add a pinch more salt if needed. Serve the chicken goulash hot over noodles, potatoes, or rice, spooning plenty of the tomato gravy over each serving.
Variations & Tips
For a bit more old-fashioned goulash flavor, add up to 1/2 teaspoon black pepper and a small pinch of sugar along with the salt and paprika to soften the tomato’s sharpness, the way many Midwestern cooks did. If you have it on hand, a clove of minced garlic or 1/2 teaspoon garlic powder can go in with the onions for deeper flavor.
To stretch the meal, stir in a drained can of beans (such as kidney or navy beans) or a cup of cooked elbow macaroni during the last 20 to 30 minutes of cooking. If your budget allows, finish the goulash with a spoonful of sour cream stirred into each bowl just before serving for a creamy touch.
You can also swap the chicken breasts for boneless, skinless chicken thighs; they stay very tender and are often more economical. Leftovers reheat well and can be tucked into soft rolls for a simple next-day sandwich.