This 5-ingredient slow cooker poor man’s goulash is my pared-down, weeknight take on the classic American goulash so many Midwestern families grew up with. Instead of browning meat or boiling pasta separately, we lean into the slow cooker’s convenience and toss in raw elbow macaroni right at the start, along with just four other pantry-friendly ingredients. The result is a cozy, tomatoey, beefy pasta dish that tastes like it simmered all afternoon on the stove, but with almost no hands-on work—perfect for busy days when you still want something homemade and satisfying.
Serve this goulash straight from the slow cooker with a simple green salad and crusty bread or garlic toast to soak up the sauce. A sprinkle of extra shredded cheese on each bowl makes it feel a bit more indulgent. If you like, add a side of steamed green beans or roasted vegetables to round out the meal. Leftovers reheat well, so it’s also a good candidate for lunch the next day alongside a crisp apple or some sliced cucumbers.
5-Ingredient Slow Cooker Poor Man’s GoulashServings: 6
Ingredients
2 cups dry elbow macaroni (raw, uncooked)
1 pound ground beef, browned and drained
1 (24-ounce) jar pasta sauce (any basic tomato or marinara)
3 cups beef broth (low-sodium preferred)
1 cup shredded cheddar or Colby-Jack cheese
Directions
Place the raw elbow macaroni in an even layer on the bottom of a 4- to 6-quart slow cooker. This gives you that classic top-down view of dry pasta nestled in the crock, ready to soak up flavor as it cooks.
Scatter the browned and drained ground beef evenly over the dry macaroni. Try to distribute it so every scoop later will have a good mix of meat and pasta.
Pour the jar of pasta sauce over the beef and macaroni. Use a spatula or spoon to gently spread the sauce so it covers as much of the surface as possible.
Slowly pour the beef broth around and over everything in the slow cooker. Press down lightly with the back of a spoon to ensure the macaroni is mostly submerged in liquid and sauce; this helps it cook evenly and prevents dry spots.
Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the macaroni is tender but not mushy. Avoid opening the lid too often, as that releases heat and can lengthen the cooking time.
Once the macaroni is cooked to your liking, sprinkle the shredded cheese evenly over the top. Cover again and let it sit on LOW for about 5 to 10 minutes, just until the cheese is melted and gooey.
Stir the goulash gently from the bottom to combine the pasta, beef, sauce, and melted cheese. Taste and adjust seasoning with salt and pepper if desired (optional and not counted in the 5 ingredients). Serve hot straight from the slow cooker.
Variations & Tips
To keep the spirit of a true 5-ingredient recipe, all the flavor here comes from your chosen pasta sauce and broth, but you can still customize within that framework. Use a garlic-and-herb or spicy arrabbiata sauce for a more assertive flavor, or a basil-heavy marinara for something softer and sweeter. If you prefer a slightly creamier goulash, stir in a splash of milk or a few tablespoons of cream cheese right before adding the shredded cheese (this technically adds an ingredient, but it transforms the texture). For a leaner version, substitute ground turkey or chicken for the beef, or use a plant-based ground “meat” and vegetable broth to make it vegetarian. You can also add dried herbs like oregano, basil, or smoked paprika, plus a pinch of red pepper flakes, if you don’t mind going beyond the base five ingredients. If your slow cooker tends to run hot or you like firmer pasta, start checking for doneness around the 1 hour 45 minute mark and give the mixture a good stir; add a splash more broth if the pasta seems to be absorbing liquid too quickly.
