Slow Cooker Picadillo Recipe with Ground Beef

Crock Pot Picadillo is a comforting, flavorful Cuban-inspired dish made from ground beef simmered slowly with tomatoes, green olives, bell peppers, cumin and warm spices. It’s an ideal slow cooker meal for busy days: simple to prepare, full of savory depth, and versatile enough to serve over rice, stuffed into peppers, folded into tacos or turned into empanadas.

I grew up eating picadillo, and it was one of the first family recipes I learned to cook. The slow cooker version adapts beautifully from the stovetop: the longer, gentler cooking makes lean ground beef tender and allows the tomato-based sauce, olives and spices to meld into a rich, balanced dish. This recipe produces a generous batch, so it’s excellent for meal prep and leftovers.

Serve it over steamed rice the first night, then use leftovers for tacos, quesadillas, empanadas or stuffed peppers. Picadillo is also easy to scale and freezes well, making it a practical staple for weeknight dinners or casual entertaining.

Helpful Tips for Success

• Brown the ground beef before adding it to the slow cooker. Browning adds flavor and helps remove excess fat. While the meat browns, sauté onions, garlic and bell peppers to soften them and boost their flavor before combining with the beef.
• If you want to prep the night before, cook and cool the browned meat, then combine all ingredients in the slow cooker insert and cover. Refrigerate overnight and set the cooker to start the next morning. When you come home, the picadillo will be ready; simply reheat rice and plate.
• Lean ground beef works very well here because it simmers for hours without becoming greasy. You can also substitute ground turkey or lean ground bison if you prefer. Some traditional versions add raisins for a touch of sweetness, but this recipe omits them for a more savory profile.
• Leftovers freeze well. Store cooled picadillo in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

Can You Freeze Picadillo?

Yes. Allow the picadillo to cool completely, then transfer to freezer-safe containers and freeze for up to three months. Reheat gently in a saucepan over low heat, stirring occasionally, or microwave in a covered dish until warmed through. Thawing overnight in the refrigerator before reheating gives the best texture and flavor.

Ingredients

• 2 1/2 lbs 93% lean ground beef
• 1 cup minced onion
• 1 cup diced red bell pepper
• 3 cloves garlic, minced
• 1/4 cup minced cilantro
• 1 small tomato, diced
• 8 oz can tomato sauce
• 1/4 cup alcaparrado or a mix of manzanilla olives, pimientos, capers, or green olives (include some brine from the jar if you like)
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a large deep skillet over medium-high heat, brown the ground beef. Season generously with salt and a little black pepper while cooking. Use a wooden spoon to break the meat into small pieces so it cooks evenly.
2. When the beef is no longer pink, drain any excess liquid from the pan. Add the minced onion, garlic and diced bell pepper to the skillet and sauté for about 3–4 minutes, until softened and fragrant.
3. Transfer the cooked beef mixture to the slow cooker. Add the diced tomato, minced cilantro, tomato sauce, 1 1/4 cups water, and the alcaparrado or olives (including a splash of brine if desired). Stir in the ground cumin, garlic powder and bay leaves.
4. Cook on HIGH for 3–4 hours or on LOW for 6–8 hours. Slow cooking allows flavors to deepen and the beef to become very tender.
5. When cooking is complete, taste and adjust seasoning. The crock pot can mute some spices, so you may want to add a bit more cumin or garlic powder, and additional salt if needed.
6. Remove and discard the bay leaves. Serve the picadillo over brown or white rice, or use it as a filling for tacos, empanadas, stuffed peppers or quesadillas.
7. This batch yields about 5 3/4 cups of picadillo and makes approximately 11 half-cup servings.

Nutrition (per 1/2 cup)

Calories: 207 kcal • Carbohydrates: 5 g • Protein: 28 g • Fat: 8.5 g • Saturated Fat: 3.5 g • Cholesterol: 74 mg • Sodium: 477 mg • Fiber: 1 g • Sugar: 3 g

More Slow Cooker Ideas

• Use leftover picadillo to make tacos, quesadillas or empanadas for quick second meals.
• Try stuffing bell peppers with warmed picadillo and a sprinkle of cheese, then bake until the peppers are tender.
• Combine picadillo with cooked rice and beans for a hearty bowl, or top a baked sweet potato for a balanced meal.

Photo credit: Erin Alvarez