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Our Best Chicken Goulash (in a Slow Cooker)

An easy slow cooker chicken goulash the whole family will fall in love with.

By: CrockPotRecipeExchange.com
Updated September 28, 2018
Our Best Slow Cooker Chicken Goulash
Our Best Slow Cooker Chicken Goulash
This image courtesy of crockpotrecipeexchange.com

Our Best Chicken Goulash (in a Slow Cooker) is an easy goulash recipe that's packed with flavor, and it tastes just like the recipe grandma used to make. This updated slow cooker version carries over all the wonderful flavors and aromas of a classic goulash from the old country and makes them even easier to duplicate. 

You and your family will fall in love with this delicious blend of spices, and it'll easily become a regular addition to your weekly rotation of recipes. The fact that you can make this chicken goulash in a slow cooker means you can have all the comfort of a winter dish in the summer without heating up the house!

Serves4

Preparation Time15 min

Slow Cooker Time HIGH2 hr 30 min

Slow Cooker Time LOW6 hr

Easy

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 sweet red bell pepper, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 cloves garlic
  • 1 tablespoon paprika
  • 1 (28-ounce) can of crushed tomatoes
  • 1 cup red wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon brown sugar (light or dark should work)
  • 1 teaspoon ground black pepper

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Definitely looking forward to enjoying this one. Sounds delicious!

I have never made goulash with chicken. It has always had beef in the recipe. Do you use the seasoned, diced tomatoes, or just the plain kind? Sometimes it matters, and sometimes it don't, so I always make sure. It sure sounds delicious. I know it will be something different to put on the table, and that is exactly what we are looking for now.

We love goulash at our house, so I make it quite often. I make it without tomatoes, but I do add three tablespoons of paprika. I also add caraway seeds and marjoram. We usually eat it with bread dumplings or broad noodles and occasionally with mashed potatoes.

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