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Crock Pot Picadillo

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Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.

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Picadillo is a dish I grew up on and my friends loved eating over whenever my mom made it for dinner. It was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although I usually make this stove-top version. Since so many of you are always asking me for slow cooker recipes, I adapted it and it worked out great.

I knew this would adapt nicely for the slow cooker. In fact, I think it’s even better since the lean beef cooks longer and becomes very tender the longer it simmers. It’s a great recipe to prep-ahead then turn on in the morning when you know you will have a long day ahead. And if you have a pressure cooker, you can also try my Instant Pot Picadillo version.

NUTRITION INFORMATION:

Calories 380 Total Fat 19g  Saturated Fat 7g Trans Fat 1g Unsaturated Fat 9g 

Cholesterol 126 mg Sodium 631 mg Carbohydrates 9g Fiber 2g Sugar 5g Protein 42g

WHAT INGREDIENTS YOU NEED TO MAKE THIS CROCK POT PICADILLO:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado, manzanilla olives, pimientos, capers or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

INSTRUCTIONS:

    • Using a large deep skittle set on medium-high heat, cook the ground beef.
    • Lightly sprinkle the ground beef with the salt and pepper.
    • While the ground beef is cooking, break up the chunks with a wooden spoon.
    • Drain the juice from the ground beef as it continues to cook and is no longer
      pink.
    • Slowly add the onion, red pepper, and garlic to the skillet.
    • Continue to cook for 3-4 minutes.
    • Transfer the ingredients in the skillet to the crockpot.
    • Stir to mix.
  2.  [quads id=1]
    • Stir in tomato, tomato sauce, cilantro, and green olive.
    • Pour in 1 ½ cup of water, olives, and ¼ cup of olive brine.
    • Stir to mix well.
    • Add in the ground cumin, garlic powder, bay leaves, smoked paprika.
    • Set aside to cook on High for 3-4 hours.
      (If you prefer you can cook it on Low for 6-8 hours.)
    • After cooking for 3-4 hours, do a taste test.
    • Add salt and pepper to taste.
    • (You may want to also add more cumin, garlic powder, and smoked paprika.)
    • Remove the bay leaves before serving.

NOTES:

Serving Size: 1/2 cup,

This can be served over rice.
Makes 5 -¾ cups.

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