Name: Slow Cooker Cuban Picadillo
Prep time: 20 min
Cook time: PT-494469H31M41S
Cuisine: Cuban
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

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Slow Cooker Cuban Picadillo is a delicious dish brimming with rich, savory flavors and a hint of sweetness. This comforting, hearty stew melds the sweetness of bell peppers and onions with the tanginess of olives and capers, all coated in a luscious tomato-based sauce. It’s wonderfully aromatic as it simmers away in the slow cooker, filling your home with an inviting fragrance that beckons everyone to gather around the table.

I still recall the first time I made this dish; I was craving a taste of Cuba after watching a travel show. I was drawn in by the vibrant colors and unique flavor combinations. I quickly learned that this Slow Cooker Cuban Picadillo is not only easy and budget-friendly but also a crowd favorite. This recipe quickly became a staple in my weekly meal planning. The beautiful balance of ingredients makes it an unforgettable meal that sings with flavor. Trust me, you’ll want to try this for your next family dinner or get-together!

Why You’ll Love This Recipe

Simple & Quick: Toss everything into the slow cooker, and let it do the work — a true set-it-and-forget-it recipe.
Irresistible Flavor: Each ingredient comes together to create a dish that bursts with savory goodness and a touch of sweetness.
Eye-Catching Appeal: It’s a visually stunning dish, thanks to the bright colors of the bell pepper and tomatoes.
Flexible Serving: Perfect over rice or wrapped in tortillas, making it fantastic for casual dinners or entertaining guests.
Diet-Friendly Options: Easily adaptable for gluten-free diets by checking labels on your sauces.

Ingredients You’ll Need

2 lbs. ground beef: This is the base of the picadillo. Feel free to substitute with ground turkey or chicken for a lighter version.
1 white onion, chopped: Adds sweetness and depth of flavor. Yellow onions can be used as a substitute.
1 red bell pepper, diced: Provides sweetness and vibrant color. You could swap in a green bell pepper for a sharper taste.
3 cloves garlic, minced: Essential for that aromatic depth. Garlic powder can be used in a pinch, but fresh is best.
1 cup diced Roma tomatoes: About 2 tomatoes, they add freshness. Canned diced tomatoes can work if fresh aren’t available.
8 oz. can tomato sauce: Provides a rich, tangy base. Look for low-sodium options if you’re watching your salt intake.
½ cup Manzanilla olives: These bring a briny kick, but green olives or even capers can be used if you prefer.
¼ cup capers: Adds a touch of brininess. Feel free to leave them out if you’re not a fan.
1 tsp. cumin: For that warm, earthy spice. Smoked paprika can be an interesting substitute.
1 tsp. garlic powder: Enhances the garlic flavor. You could omit this if using fresh garlic.
2 bay leaves: Infuse a subtle herbal flavor during cooking. Remember to remove them before serving!
1 tsp. salt: Enhances all flavors. Adjust according to taste.
½ tsp. black pepper: Provides a bit of heat. You can use white pepper for a milder flavor.
¼ cup chopped parsley, plus more for garnish: Brightens up the dish and adds freshness. Cilantro would be a fragrant alternative.

How to Make Slow Cooker Cuban Picadillo

Brown the Beef: In a large skillet over medium heat, add the 2 lbs. ground beef. Cook until browned, breaking it up with a spoon. Once browned, drain any excess fat to keep the dish from becoming greasy.
Sauté the Vegetables: Add the chopped onion and diced red bell pepper to the skillet with the beef. Cook for about 5 minutes, or until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Combine and Transfer: Move the beef and vegetable mixture to a slow cooker. Add in the diced tomatoes, 8 oz. can of tomato sauce, ½ cup Manzanilla olives, and ¼ cup capers.
Season the Mixture: Sprinkle in the 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt, and ½ tsp. black pepper. Mix everything well, letting the flavors combine. Place the 2 bay leaves on top of the mixture for added depth.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will deepen.
Finish and Garnish: Once cooked, remove the bay leaves and stir in the ¼ cup chopped parsley. This will add a refreshing touch and enhance visual appeal.
Serve Hot: Serve the picadillo warm over a fluffy bed of rice. Garnish with additional chopped parsley for a pop of color. Enjoy this hearty meal with your loved ones!

Storing & Reheating

To store any leftovers of this Slow Cooker Cuban Picadillo, allow it to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months. For freezing, break the dish into smaller portions to make reheating easier. To reheat, simply microwave it for about 3-5 minutes or heat it on the stove over medium heat until warmed through, adding a splash of water if needed to refresh the texture and flavor.

Chef’s Helpful Tips

Be careful not to overcook the ground beef; browning it just until cooked through keeps it juicy.
If you want to add a little heat, consider including some diced jalapeños or a dash of hot sauce.
For a richer flavor, you can sauté the garlic and onions in olive oil before adding them to the slow cooker.
This dish is easily customizable. Feel free to add other vegetables like zucchini or carrots based on your preferences.
If you’re not serving it over rice, think about using it as a filling for tacos or empanadas.

As you dive into making this recipe, don’t hesitate to tweak the ingredients to suit your taste or availability. The beauty of Slow Cooker Cuban Picadillo lies in its versatility and deliciousness.

Recipe FAQs

How can I make this dish vegetarian?

You can swap the ground beef with lentils or a mix of mushrooms and grains. The flavor will be different but still delicious!

Is there a way to make this dish spicier?

Absolutely! Add cayenne pepper or crushed red pepper flakes to the mixture before cooking. A little heat complements the other flavors wonderfully.

Can I use a different meat?

Yes! Ground turkey or chicken are great alternatives. You can even use ground beef blends like pork and beef for added richness.

How does the flavor develop if it sits overnight?

Letting the picadillo sit overnight can enhance its flavors significantly. The ingredients mingle, which leads to a more robust and savory dish the next day.

Slow Cooker Cuban Picadillo