Slow Cooker American Chop Suey

Why You’ll Love Slow Cooker American Chop Suey Recipe

You’ll love this recipe because it combines hearty meat, tangy tomato sauce and tender pasta into a unified, satisfying meal with minimal active cooking time. The slow cooker does the heavy lifting while you go about your day — and you get a classic, comforting dish without standing over the stove.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• vegetable oil

• ground chuck (or ground beef)

• medium onion, chopped

• garlic powder

• Worcestershire sauce

• tomato paste

• canned diced tomatoes (undrained)

• Kosher salt, to taste

• freshly ground black pepper, to taste

• uncooked macaroni (to yield about 2 cups cooked)

Directions

1. Heat the vegetable oil in a non‑stick skillet over medium heat. Brown the ground beef together with the chopped onion. Once the beef is no longer pink, drain off any excess fat and transfer the mixture into your slow cooker.

2. Add the garlic powder, Worcestershire sauce, tomato paste, and the undrained diced tomatoes. Stir everything to combine. Taste the sauce and season with salt and pepper as needed.

3. Cover the slow cooker and cook on low for about 5 to 6 hours.

4. Meanwhile, cook the macaroni in boiling salted water according to the package directions until it is tender, then drain thoroughly.

5. Once the slow‑cooked meat‑tomato mixture is ready, stir in the hot drained macaroni. Blend well and then continue cooking for another 10 minutes (or until everything is hot and well‑combined).

6. Serve and enjoy — perhaps with a green salad and crusty bread if you like.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~5 hours
Total time: ~5 hours 10 minutes

Variations

• Replace the garlic powder with two cloves of finely minced fresh garlic (add along with the tomatoes).

• Use any pasta shape you have on hand instead of macaroni.

• Add vegetables like diced green bell pepper or celery for extra texture and flavor.

• Stir in 1 cup of shredded cheddar cheese near the end of cooking and continue for 10 minutes until the cheese melts.

• For a baked version: After browning meat and onions, combine everything (including cooked pasta) in a casserole dish, cover, and bake at 350 °F for about 25 minutes.

• Use an Instant Pot: Sauté oil, beef and onions; add the remaining ingredients (except pasta) and pressure cook for about 4 minutes, quick release, then stir in cooked pasta and serve.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days. To reheat, sprinkle a little water on top to prevent drying, then microwave on medium‑high heat in 1‑minute increments, stirring in between, until hot throughout. Alternatively, you can reheat in a saucepan over low heat with a splash of water or broth, stirring until warm.

FAQs

What kind of ground beef should I use?

You can use ground chuck, ground beef (70–80% lean), or even ground turkey if you prefer a lighter version.

Can I cook this on high in the slow cooker instead of low?

Yes — if you’re short on time, you can cook on high for about 2.5‑3 hours, but the flavors may develop slightly better with the longer low setting.

What other pasta shapes work besides macaroni?

Short pasta shapes like penne, fusilli, shells or rigatoni all work well. Just cook them according to package directions.

Can I skip browning the meat and onion?

While you can, browning enhances the flavor and texture. Skipping that step will still work, but the dish may lack some depth.

Is this recipe freezer‑friendly?

Yes — you can freeze the cooked dish in a freezer‑safe container for up to 2–3 months. When ready to eat, thaw overnight in the fridge and reheat as above.

Can I make this vegetarian?

Absolutely. Substitute the ground beef with a plant‑based ground meat alternative or cooked lentils, and use vegetable broth if desired.

How can I adjust the seasoning for less salt?

Use low‑sodium canned tomatoes, reduce or omit added salt, and taste the sauce before serving to adjust pepper or herbs to your liking.

Can I add more vegetables?

Yes — chopped bell peppers, celery, mushrooms or zucchini make great additions and can be added when you add the tomato mixture.

How thick should the sauce be?

The sauce should be thick enough to coat the pasta and meat well, but not so dry that it’s clumpy. If it becomes too thick, stir in a small amount of warm water or broth.

What toppings or sides pair well with this dish?

A simple green salad, steamed vegetables or crusty bread work nicely. You could also top with shredded cheese or chopped fresh herbs like parsley or basil.

Conclusion

This slow cooker version of American chop suey offers a hearty, flavorful meal with minimal fuss. With just a few ingredients and a slow cooker doing the work, you’ll have a comforting dish ready to serve when you’re ready to sit down. Perfect for busy weeknights or when you’d rather let the appliance handle things. Give it a try, and you may find this becoming one of your go‑to slow‑cooker dinners.

Slow Cooker American Chop Suey

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This Slow Cooker American Chop Suey is a hearty, comforting dish made with ground beef, bell peppers, onions, tomatoes, and elbow macaroni. It’s an easy, classic American comfort food perfect for busy weeknights.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 2 cups elbow macaroni, uncooked
• 1/2 cup grated Parmesan cheese (optional)

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Instructions

1. In a large skillet over medium heat, heat the olive oil and cook the ground beef until browned. Drain off excess fat.
2. Add chopped onion, green and red bell peppers, and garlic to the skillet. Cook for about 5 minutes until vegetables are softened.
3. Transfer the meat and vegetable mixture to the slow cooker.
4. Add crushed tomatoes, tomato sauce, diced tomatoes, Italian seasoning, salt, black pepper, Worcestershire sauce, and sugar. Stir to combine.
5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
6. About 30 minutes before serving, cook the elbow macaroni separately according to package directions until al dente. Drain well.
7. Stir the cooked macaroni into the slow cooker mixture. Cover and cook on low for another 10 to 15 minutes.
8. Serve hot, topped with grated Parmesan cheese if desired.

Notes

• You can use ground turkey or chicken instead of beef for a lighter version.
• For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.
• Make it ahead by preparing the sauce a day in advance and refrigerating overnight.
• Leftovers store well and taste even better the next day.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 480
• Sugar: 10g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg