No Comments
This post may contain affiliate links. Please read our disclosure policy.
Cuban picadillo is comfort on a plate: ground beef simmered with tomatoes, cumin, green olives, and capers until thick and saucy.
If you’re looking for a new homestyle dinner, try my Slow Cooker Cuban Picadillo. Why make it in the crockpot instead of on the stovetop? The ground beef soaks up the sauce as it cooks, and the process is mostly hands-off. This is the Cuban version; I’ll be posting a Mexican Picadillo soon, too.
Key Ingredients
Ground Beef – This is the base of this dish and the next ingredients will create the classic Cuban Picadillo.
Tomatoes – A combination of fresh Roma tomatoes and canned tomato sauce will simmer down with the other ingredients.
Seasonings – Cumin, garlic, bay leaves, salt, and pepper flavor the dish perfectly.
Vegetables – Sweet red bell pepper, garlic, and onion. In Cuban sofrito, green bell pepper is traditional; I use red for a little sweetness—use whichever you prefer.
Unique Ingredients – Green olives stuffed with pimentos and capers add tang and depth to the sauce
How to Make Slow Cooker Cuban Picadillo
- Start on the stove: make a beef–onion–pepper base.
- Move to the crockpot with the tomato–olive–caper mix; let it cook until thick and saucy.
- Finish with parsley, adjust seasoning, and serve over rice.
Tips & Variations
Raisins: For a touch of sweetness, add 1/4 cup of raisins during cooking. Raisins are traditional in Cuban picadillo, but they’re optional—many prefer it without them.
Meat Swap: You can use ground turkey or chicken instead of beef for a leaner option. But note that the flavor won’t be as decadent.
Olives: If you don’t have Manzanilla olives, use Queen green olives instead—though they won’t be as tender. Any green olives stuffed with pimentos will work best.
Tomatoes: If fresh Roma tomatoes are unavailable, canned diced tomatoes can be used. Just ensure they are well-drained to prevent excess liquid.
How to Serve Picadillo
Rice: Serve the dish with steamed white rice (arroz blanco), or we often make yellow rice, which has a little more flavor.
Other Ideas: Use it as a filling for empanadas, or spoon over rice with black beans. A side of fried plantains or a simple green salad pairs well with this dish.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Picadillo can also be frozen for up to 3 months. Defrost overnight in the fridge before reheating.
Reheat in a saucepan over medium heat, stirring occasionally until heated through. You can add a splash of water or broth if the mixture seems too thick.
Slow Cooker Picadillo
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
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the chopped onion and diced red bell pepper to the skillet with the beef. Cook for about 5 minutes, until the vegetables start to soften. Stir in the minced garlic and cook for another minute.
- Move the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, tomato sauce, olives, and capers.
- Sprinkle in the cumin, garlic powder, salt, and black pepper. Mix everything well to combine. Place the bay leaves on top of the mixture.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Once cooked, remove the bay leaves and stir in the chopped parsley.
- Serve the picadillo hot with a side of rice. Garnish with additional chopped fresh parsley. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Cuban Recipes to try:
Craving more? Start with Slow Cooker Cuban Sandwiches for that melty, press-and-serve dinner, then plan a pot of Slow Cooker Ropa Vieja for tender, saucy shredded beef later in the week. On prep day, make a batch of Slow Cooker Cuban Roast so bowls come together fast, and keep Slow Cooker Black Beans on standby for an easy side. Mix and match, add rice and a squeeze of lime, and dinner’s handled.
