Ingredients
Five simple ingredients. Each one earns its place.
2 cups cooked, shredded chicken – The protein base. Use rotisserie chicken for the ultimate shortcut – just pull the meat off the bones and shred. Leftover roasted chicken works beautifully. Poached or baked chicken breasts also work. Do not use raw chicken – this recipe is designed for pre-cooked chicken. Dark meat (thighs) is more flavorful and stays moister, but white meat (breasts) works too. If you have time, season the chicken lightly with salt, pepper, and paprika before adding.
2 cups uncooked elbow macaroni – The pasta. Elbow macaroni is the classic choice for goulash. It is small, sturdy, and holds the sauce beautifully. It cooks perfectly in the slow cooker in 2 to 3 hours. Do not use long pasta like spaghetti or fettuccine – it will clump. Do not use delicate pasta like angel hair – it will turn to mush. If you cannot find elbow macaroni, use ditalini, small shells, or any small, sturdy pasta shape.
1 can (14.5 oz) diced tomatoes (with juices) – The tomatoey base. Diced tomatoes provide brightness, acidity, and little pops of tomato flavor in every bite. Do not drain them – you need the juices for the pasta to cook. Use fire-roasted diced tomatoes for a smoky depth. Use Italian-seasoned diced tomatoes for extra herb flavor. Do not use crushed tomatoes (too thick) or whole peeled tomatoes (too big – you would need to break them up).
1 cup chicken broth – The savory liquid. Chicken broth provides the moisture the pasta needs to cook. It also adds savory depth and helps create a light, brothy sauce. Use low-sodium broth so you can control the salt level. Regular broth works too – just be careful with added salt. For extra flavor, use broth seasoned with garlic, onion, or herbs.
1 cup shredded cheddar cheese – The creamy, melty finish. Cheddar adds sharpness, richness, and that irresistible gooey topping. Shred your own cheese from a block if possible – pre-shredded cheese has anti-caking agents that can affect melting. Sharp cheddar has the most flavor. Mild cheddar is more neutral. Colby Jack, Monterey Jack, or a Mexican cheese blend also work beautifully.
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Directions
Follow these simple steps for chicken goulash that will earn a permanent spot in your rotation.
Step 1 – Add the chicken
Add the cooked, shredded chicken to the slow cooker (4 to 6 quarts). Spread it evenly across the bottom.
Step 2 – Add the tomatoes and broth
Pour in the diced tomatoes (with all their juices) and the chicken broth.
Do not drain the tomatoes. The juices are essential for the pasta to cook.
Step 3 – Add the pasta
Stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the liquid as much as possible. The liquid should cover most of the pasta. If it does not, add a splash more broth or water.
Step 4 – Cook
Cover the slow cooker with the lid.
Cook on HIGH for 2 to 3 hours.
Stir occasionally (every 45 to 60 minutes) to prevent the pasta from sticking together or to the sides of the crock.
The goulash is ready when the pasta is tender and has absorbed most of the liquid. The dish should be creamy and saucy, not dry or soupy.
Step 5 – Add the cheese
During the last 15 to 20 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top of the goulash.
Do not stir it in. Let it sit on top.
Cover the slow cooker again and allow the cheese to melt.
Step 6 – Serve
Once the cheese is melted and bubbly, give the goulash a gentle stir to incorporate the cheese throughout, or serve it as is with a blanket of melted cheese on top.
Serve hot, straight from the slow cooker.
Scoop into bowls. Watch your family go back for seconds.
Tips for Best Results
These small details separate a good goulash from a great one.
Use rotisserie chicken for the ultimate shortcut – Rotisserie chicken is already cooked, already seasoned, and already delicious. One chicken yields about 3 to 4 cups of shredded meat – plenty for this recipe plus leftovers. Pull the meat from the breasts and thighs, discarding the skin and bones.
Do not use raw chicken – This recipe is designed for pre-cooked chicken. Raw chicken would need to cook much longer, and the pasta would turn to mush. Use cooked, shredded chicken.
Do not drain the tomatoes – The juice from the diced tomatoes is essential. The pasta needs that liquid to cook and absorb flavor. Draining the tomatoes would leave you with dry, undercooked pasta.
Stir occasionally – Pasta can stick to the bottom of the slow cooker or clump together. Giving the pot a gentle stir every 45 to 60 minutes prevents this. Do not stir constantly – just occasionally.
Cook on HIGH only – This recipe is designed for HIGH heat. LOW heat will take too long and may not cook the pasta properly. 2 to 3 hours on HIGH is the sweet spot.
Check the pasta for doneness – Slow cookers vary. Start checking at 2 hours. The pasta should be tender but not mushy. If it needs more time, cook for an additional 15 to 30 minutes.
Add a splash of milk or cream for extra creaminess – If you want a richer, creamier sauce, stir in ¼ cup of milk, half-and-half, or heavy cream before adding the cheese. This transforms the dish into something even more decadent.
Do not overcook the pasta – Once the pasta is tender, turn off the slow cooker or switch to WARM. Overcooked pasta will become mushy and unappetizing.
Creative Variations
Five ingredients is the starting point. Here is how to make this recipe your own.
Traditional Paprika Chicken Goulash
Add 1 tablespoon of sweet Hungarian paprika (or smoked paprika) along with the tomatoes. This is the classic goulash spice. It adds warmth, depth, and that signature red color. For extra authenticity, add ½ teaspoon of caraway seeds.
Creamy Tomato Chicken Goulash
Stir in ½ cup of sour cream or cream cheese along with the cheddar cheese. The sour cream adds tanginess and makes the sauce extra creamy. This is a popular variation in some Eastern European regions.
Spicy Chicken Goulash
Add 1 teaspoon of crushed red pepper flakes or 1 diced jalapeño (seeds and all) along with the tomatoes. Use pepper jack cheese instead of cheddar. Serve with extra hot sauce on the side. Spicy, creamy, tomatoey perfection.
Mushroom Chicken Goulash
Add 8 ounces of sliced cremini or button mushrooms along with the tomatoes. The mushrooms release their earthy flavor into the sauce and become tender and meaty. Sauté them first for even more depth.
Bell Pepper and Onion Goulash
Add 1 diced bell pepper (any color) and 1 diced yellow onion along with the tomatoes. Sauté them first for 5 minutes to soften, or add them raw – they will cook in the slow cooker. The vegetables add sweetness, texture, and color.
Garlic Chicken Goulash
Add 4 to 6 minced garlic cloves along with the tomatoes. The garlic melts into the sauce, adding sweet, pungent depth. For even more garlic flavor, add 1 teaspoon of garlic powder.
Herbed Chicken Goulash
Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil along with the tomatoes. The herbs add an Italian-inspired twist. Use Italian-seasoned diced tomatoes for even more herb flavor.
Bacon Chicken Goulash
Cook 4 slices of bacon until crispy. Crumble and stir into the goulash before serving. The smoky, salty bacon adds another layer of flavor. Save a little bacon for sprinkling on top.
Vegetable-Packed Chicken Goulash
Add 1 cup of frozen peas and 1 cup of frozen corn during the last 30 minutes of cooking. The vegetables add color, sweetness, and nutrition. Do not add them too early – they will become mushy.
Serving Suggestions
This chicken goulash is a complete meal on its own. Here is how to serve it.
Straight from the slow cooker – Scoop into deep bowls. Add a sprinkle of fresh parsley or paprika for color. This is all you need.
With a simple green salad – A sharp vinaigrette cuts through the richness of the cheesy, creamy goulash. Mixed greens, cherry tomatoes, cucumber, and a lemony dressing. Perfect contrast.
With crusty bread – Warm, crusty bread for sopping up every last bit of sauce from the bottom of the bowl. A baguette, sourdough, or garlic bread works beautifully.
With roasted vegetables – Roasted broccoli, asparagus, or Brussels sprouts alongside the goulash. The caramelized vegetables add color and a fresh element.
With a sprinkle of fresh herbs – Chopped fresh parsley, dill, or chives on top. The bright green and fresh flavor elevate the dish.
For leftovers – This goulash reheats beautifully. Pack it in a container for work or school. Add a splash of water or broth before microwaving to loosen the sauce.
For meal prep – Make a double batch. Portion into individual containers. Refrigerate for up to 3 days or freeze for up to 3 months. A week of lunches ready to go.
Storage and Reheating
This chicken goulash makes fantastic leftovers. The flavors deepen overnight.
Refrigerator – Store in an airtight container for up to 3 days. The pasta may absorb more liquid as it sits – add a splash of broth or water when reheating.
Freezer – Freeze for up to 3 months. Use a freezer-safe container or heavy-duty freezer bag. The texture of the pasta may soften, but the flavor remains excellent.
Reheating from fridge – The microwave is the easiest method. Add a splash of water or broth to loosen the sauce. Heat in 60-second bursts, stirring between each, until hot throughout. The stovetop works too – warm in a covered saucepan over medium-low heat for 8 to 10 minutes, adding liquid as needed.
Reheating from frozen – Thaw overnight in the refrigerator, then reheat as above. For a faster option, reheat directly from frozen in the microwave (add 2 to 3 minutes) or in a covered saucepan over low heat for 15 to 20 minutes, stirring often.
Add liquid when reheating – The pasta will have absorbed some of the sauce. Always add a splash of water, broth, or milk before reheating to bring back the creamy consistency.
Do not overheat – Gentle reheating keeps the chicken tender and the pasta from becoming mushy. High heat can make the chicken tough and the cheese separate.
A Lighter Twist on a Classic
Traditional Hungarian goulash is a beef stew. It is cooked low and slow with onions, paprika, tomatoes, and sometimes potatoes or carrots. It is hearty, rich, and deeply satisfying.
This chicken version is not traditional. But it captures the spirit of goulash – a one-pot meal that is comforting, filling, and made for sharing with people you love.
The chicken makes it lighter. The short pasta makes it more kid-friendly. The slow cooker makes it effortless.
If you want to add more traditional flavors, stir in a tablespoon of sweet paprika and a teaspoon of caraway seeds. The paprika is the soul of goulash – it adds warmth, color, and that unmistakable Hungarian flavor.
But even without the paprika, this dish is delicious. It is its own thing – a creamy, cheesy, tomatoey chicken pasta that happens to be called goulash.
Call it what you want. Your family will call it dinner.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
No. This recipe is designed for cooked, shredded chicken. Raw chicken would need to cook much longer (4 to 6 hours), and the pasta would turn to mush. Use rotisserie chicken or leftover roasted chicken.
Can I use a different type of pasta?
Yes. Use any small, sturdy pasta shape – ditalini, small shells, orzo, or even broken spaghetti pieces. Avoid long pasta (spaghetti, fettuccine) and delicate pasta (angel hair).
Can I make this without cheese?
Yes. The goulash is still delicious without cheese. It will be more like a tomato-chicken pasta stew. Add an extra splash of cream or milk for creaminess if desired.
Can I add more vegetables?
Absolutely. Add diced bell peppers, onions, mushrooms, zucchini, or carrots along with the tomatoes. Sauté them first for extra flavor, or add them raw – they will cook in the slow cooker.
Can I use crushed tomatoes instead of diced?
Yes. Crushed tomatoes will create a smoother, less chunky sauce. The flavor is similar. Use the same amount (14.5 ounces).
My pasta turned out mushy. What went wrong?
You cooked it too long. Start checking at 2 hours. Every slow cooker is different. Next time, check earlier. Also, make sure you are using a sturdy pasta shape – delicate pasta will turn to mush faster.
My pasta is still hard after 3 hours. What went wrong?
Your slow cooker may run cool, or you may not have enough liquid. Add another ½ cup of broth or water and cook for an additional 30 minutes. Next time, use more liquid or a smaller slow cooker.
Can I double this recipe?
Only if your slow cooker is 7 quarts or larger. A standard 6-quart slow cooker cannot hold 4 cups of pasta plus liquid – the pasta may not cook evenly. Make two batches instead.
Can I make this in an Instant Pot?
Yes. Use the slow cooker function on HIGH for 2 to 3 hours. Or pressure cook on HIGH for 4 to 5 minutes with a quick release. The pasta will cook faster. Do not pressure cook for longer – it will become mushy.
Is this recipe gluten-free?
Not as written. Use gluten-free elbow macaroni (many brands make it). Check that your chicken broth is gluten-free (most are). Diced tomatoes and cheddar cheese are naturally gluten-free.
Final Thoughts
Some dishes are complicated because they are trying to impress.
This dish is simple because it knows it does not need to try.
Five ingredients. A slow cooker. A few hours of patience. That is all it takes to create a goulash that is creamy, cheesy, comforting, and delicious.
The chicken is tender. The pasta is perfectly cooked. The tomatoes add brightness. The broth adds savory depth. And the cheddar cheese melts into a gooey, golden blanket on top.
This is the recipe you make on busy weeknights when you need dinner to feel special without taking all evening. The recipe you make when you have leftover chicken or a rotisserie chicken from the store. The recipe you make when you want to feed your family something warm and satisfying without a lot of fuss.
Serve it in bowls with a sprinkle of fresh parsley. Serve it with a side salad and crusty bread. Serve it with nothing at all.
However you serve it, serve it with love.
Because that is what this food is – love, slow-cooked and served warm.
Now go find that rotisserie chicken.
Your slow cooker is waiting.