Dinner

Slow Cooker Picadillo Recipe

Name: Slow Cooker Picadillo Recipe
Prep time: 15 min
Cook time: PT-492837H46M23S
Total time: PT-492837H46M23S
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)

ByMaya Arden March 22, 2026March 22, 2026

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Introduction

Slow Cooker Picadillo is a savory and comforting Cuban-inspired dish made with ground beef, tomatoes, olives, and capers. It’s perfect for a hands-off meal that’s full of rich flavors and easy to prepare.

The image shows a close-up of cooked ground meat mixed with diced red peppers, chopped onions, whole green olives, and small bits of green herbs all coated in a thick, glossy brown sauce. The mixture is held by a pink spoon with a gold handle inside a white pot, with bits of food splattered around the pot edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon. Drain any excess fat.

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 start to soften. Stir in the minced garlic and cook for another minute.
Step 3: Move the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, tomato sauce, olives, and capers.
Step 4: Sprinkle in the cumin, garlic powder, salt, and black pepper. Mix everything well to combine. Place the bay leaves on top of the mixture.

Step 5: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Step 6: Once cooked, remove the bay leaves and stir in the chopped parsley.
Step 7: Serve the picadillo hot with a side of rice. Garnish with additional chopped fresh parsley. Enjoy!

Tips & Variations

For a sweeter touch, add a teaspoon of raisins or chopped sweet potatoes during slow cooking.
Use ground turkey or chicken instead of beef for a lighter version.
Serve with warm tortillas for a delicious twist on tacos.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a white pot filled with a mixture of cooked ground meat and vegetables. The meat is brown and crumbly, mixed with small pieces of red bell peppers, green olives, and bits of onion, all coated in a rich reddish-brown sauce. A pink spoon is scooping some of the mixture, showing the thick and chunky texture with visible small green herbs scattered throughout. The inside of the pot has sauce stains around the edges, giving a fresh and hearty look to the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this picadillo on the stovetop instead of a slow cooker?

Yes, you can simmer the mixture in a covered pot over low heat for about 1 to 1½ hours, stirring occasionally, until flavors meld and the beef is tender.

Are Manzanilla olives necessary, or can I substitute something else?

Manzanilla olives add a distinctive briny flavor, but you can substitute green olives or Kalamata olives if that’s what you have on hand. Just be aware the flavor profile will be slightly different.