Slow Cooker Picadillo Recipe

Introduction

Slow Cooker Picadillo is a comforting and flavorful Cuban-inspired dish perfect for busy days. Tender ground beef slowly simmers with vegetables, olives, and a blend of spices, creating a rich and hearty meal that’s easy to prepare and sure to please.

Ingredients

• 2 lbs. ground beef
• 1 white onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup diced Roma tomatoes (about 2 tomatoes)
• 8 oz. can tomato sauce
• ½ cup Manzanilla olives
• ¼ cup capers
• 1 tsp. cumin
• 1 tsp. garlic powder
• 2 bay leaves
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ cup chopped parsley (plus more for garnish)

Instructions

1. Step 1: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
2. Step 2: Add the chopped onion and diced red bell pepper to the skillet with the beef. Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute.
3. Step 3: Transfer the beef and vegetable mixture to the slow cooker. Add the diced tomatoes, tomato sauce, olives, and capers.
4. Step 4: Sprinkle in the cumin, garlic powder, salt, and black pepper. Mix everything well to combine, then place the bay leaves on top of the mixture.
5. Step 5: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Step 6: Once cooked, remove the bay leaves and stir in the chopped parsley.
7. Step 7: Serve the picadillo hot with a side of rice and garnish with additional chopped parsley. Enjoy!

Tips & Variations

• For a sweeter touch, add a tablespoon of raisins to the slow cooker before cooking.
• Use ground turkey or chicken for a lighter version of this dish.
• If you prefer a spicier picadillo, add a pinch of crushed red pepper flakes or a diced jalapeño.
• Serve with warm tortillas or over mashed potatoes for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze picadillo for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this picadillo without a slow cooker?

Yes, you can prepare it on the stovetop by simmering the mixture over low heat for about 45 minutes, stirring occasionally, until the flavors meld and the sauce thickens.

What can I serve with picadillo?

Picadillo pairs wonderfully with white or yellow rice, black beans, fried plantains, or warm tortillas, making it a versatile dish for many meals.

Slow Cooker Picadillo Recipe

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★★★★★

4.6 from 450 reviews

This Slow Cooker Picadillo recipe is a flavorful and hearty Latin-inspired dish featuring ground beef simmered with tomatoes, olives, capers, and aromatic spices. Perfect for a hands-off meal, it combines the rich tastes of cumin, garlic, and bay leaves with tender vegetables, creating a comforting dish ideal for serving over rice or with your favorite sides.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs. ground beef
• 1 white onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup diced Roma tomatoes (about 2 tomatoes)
• 8 oz. can tomato sauce
• ½ cup Manzanilla olives
• ¼ cup capers
• 1 tsp. cumin
• 1 tsp. garlic powder
• 2 bay leaves
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ cup chopped parsley (plus more for garnish)

Instructions

1. Brown the beef: In a large skillet over medium heat, add the ground beef. Cook until well browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat to keep the dish from becoming greasy.
2. Sauté vegetables: Add the chopped white onion and diced red bell pepper to the skillet with the beef. Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute to release its aroma.
3. Transfer to slow cooker: Move the beef and vegetable mixture into your slow cooker. Then add the diced Roma tomatoes, tomato sauce, Manzanilla olives, and capers, spreading them evenly over the meat.
4. Season the mixture: Sprinkle in cumin, garlic powder, salt, and black pepper. Mix everything thoroughly so the spices and ingredients blend well. Place the bay leaves on top to infuse the slow cooker with their distinctive flavor during cooking.
5. Cook low and slow: Cover the slow cooker and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking makes the beef tender and allows the flavors to deepen and meld together perfectly.
6. Finish with fresh herbs: Once cooking is complete, remove and discard the bay leaves. Stir in the freshly chopped parsley for a burst of color and fresh flavor.
7. Serve and garnish: Serve the hot picadillo alongside steamed rice or your preferred side. Garnish with additional chopped parsley to create an inviting presentation and add a fresh herbal note. Enjoy your comforting slow cooker meal!

Notes

• You can substitute ground turkey or chicken for a leaner option, but adjust cooking times accordingly.
• If you prefer a spicier picadillo, add a pinch of crushed red pepper flakes when seasoning.
• Manzanilla olives add a slight briny tang, but you can use any green olives if unavailable.
• For a thicker sauce, remove the slow cooker lid during the last 30 minutes of cooking to let excess liquid evaporate.
• This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: slow cooker picadillo, ground beef picadillo, Latin beef stew, picadillo recipe, easy slow cooker meals