Slow Cooker 5-Ingredient Chicken Goulash

Here is a simple and hearty slow cooker recipe that uses only 5 main ingredients (not counting salt, pepper, or water).

Because slow cookers don’t reduce liquid the way an oven does, this recipe uses a condensed soup to keep the sauce thick and creamy without needing to make a roux on the stove.

The 5 Ingredients:

1. Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs

2. Pasta: 8 oz elbow macaroni (or penne/cavatappi)

3. Sauce: 1 (24 oz) jar of traditional marinara or tomato-basil pasta sauce

4. Creaminess/Base: 1 (10.5 oz) can of condensed cream of mushroom soup (or cream of chicken)

5. Flavor: 1 medium yellow onion, diced (and 2 cloves of garlic, if you consider garlic a “freebie” pantry staple)

Pantry Staples (not counted): Salt, black pepper, paprika, olive oil, water or chicken broth.

Instructions

1. Season and layer the chicken:
Lightly grease the inside of your slow cooker. Place the chicken breasts/thighs in the bottom. Season generously with salt, pepper, and 1 teaspoon of paprika.

2. Add the sauce base:
In a medium bowl, whisk together the jar of marinara sauce and the can of condensed soup (do not add milk—just the condensed soup straight from the can). Pour this mixture over the chicken.

3. Add the onion:
Scatter the diced onion over the top of the sauce.

4. Slow cook:
Cover and cook on LOW for 4-5 hours or on HIGH for 2.5 to 3 hours, until the chicken is tender and easily shreds.

5. Shred the chicken:
Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir to combine with the sauce.

6. Cook the pasta:
Add the dry elbow macaroni directly to the slow cooker. Add 1 cup of hot water or chicken broth. Stir everything together, ensuring the pasta is pushed down into the liquid.
Note: If the sauce looks too thick at this stage, add an extra 1/2 cup of liquid.

7. Finish cooking:
Cover and turn the slow cooker to HIGH. Cook for 30 to 40 minutes, stirring once halfway through, until the pasta is tender and has absorbed some of the sauce.

8. Serve:
Give the goulash a final stir. If the sauce is too thick, stir in a splash of milk or broth. Serve hot, preferably with a sprinkle of parmesan cheese or parsley on top (optional)!

Tips for Slow Cooker Pasta:

• Do not add the pasta at the beginning. If you cook pasta for 4-5 hours, it will turn to complete mush. Adding it in the last 30-40 minutes on High is the perfect sweet spot.

• Liquid ratio: Pasta needs a lot of moisture. The condensed soup and marinara provide a thick base, so the 1 cup of hot liquid added with the noodles is essential to help them cook without burning the sauce.