Slow-Cooker Picadillo is the kind of dish that instantly warms your kitchen—and your mood. With its bold, savory-sweet flavors and effortless slow-cooker method, this classic Latin-inspired comfort food becomes even more convenient. Whether you’re craving a hearty weeknight meal or prepping a crowd-pleasing dish ahead of time, this slow-cooker picadillo delivers rich, aromatic flavor with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Hands-Off Cooking: Everything simmers slowly, giving you deep, layered flavor with barely any work.
- Simple, Accessible Ingredients: Everyday pantry staples transform into something unbelievably comforting.
- Perfect for Meal Prep: Stays delicious for days and reheats beautifully.
- Balanced Sweet + Savory: Raisins, olives, tomatoes, and spices create a uniquely bold profile that stands out from other versions.
- Feeds a Crowd: Generous, satisfying, and ideal for sharing.
Unlike standard stovetop picadillo, this version develops a mellow intensity from slow cooking, allowing the spices, tomatoes, and aromatics to meld into a silky, rich sauce. It’s the ultimate comfort dish that tastes like you cooked all day—because your slow cooker did.
Ingredients Needed
For the Picadillo Base
- 2 tablespoons olive oil (add more as needed for sautéing)
- 2 pounds ground beef (around 85% lean for perfect richness)
- Salt and freshly ground black pepper
- 1 large yellow or red onion, diced
- 1 large red bell pepper, chopped
- 8 garlic cloves, smashed and finely chopped
For the Sauce & Seasoning
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 (14-ounce) can diced tomatoes (fire-roasted recommended for deeper flavor)
- 1½ teaspoons red wine vinegar
Optional Add-In
- 1 large Yukon Gold or red potato (about 12 ounces), scrubbed and chopped into ½-inch cubes
Finishing Ingredients
- 2 fresh or dried bay leaves
- 2 teaspoons Worcestershire sauce
- 1 cup (about 5 ounces) drained pimento-stuffed green olives, halved
- ¾ cup raisins
How to Make Slow-Cooker Picadillo
Step 1 – Brown the Beef
Heat the olive oil in a large skillet or Dutch oven over high heat. Once shimmering, add the ground beef and season with 1–2 teaspoons of salt. Break it apart with a spatula and cook until it’s no longer pink and begins forming coarse crumbles, about 7–8 minutes. (It may not fully brown depending on moisture—totally fine.)
Transfer the cooked beef to a 6–8 quart slow cooker using a slotted spoon so excess fat stays behind.
Step 2 – Sauté the Aromatics
Reduce heat to medium-high. Add the onion, bell pepper, and garlic to the same pan. If the pan looks dry, drizzle in a little more oil. Cook, stirring frequently, until the vegetables soften and smell fragrant—about 5 minutes. This step builds the flavor foundation.
H3. Step 3 – Add Spices and Tomatoes
Stir in the tomato paste, cumin, oregano, cinnamon, and several grinds of black pepper. Let the mixture cook for about a minute to lightly toast the spices.
Pour in the diced tomatoes and vinegar, scraping up any browned bits stuck to the pan. Transfer everything into the slow cooker with the beef.
Step 4 – Slow Cook
Add the chopped potato (if using), bay leaves, and Worcestershire sauce to the slow cooker. Sprinkle in a small pinch of salt.
Cover and cook on LOW for 5 hours. The flavors will deepen and the sauce will thicken beautifully.
Step 5 – Finish & Serve
About 30 minutes before serving, stir in the olives and raisins so they warm through and soften slightly.
Remove bay leaves before serving. Enjoy over rice with black beans—or with tortillas, baked potatoes, or plantains.
Serving and Storage Tips
Serving Ideas
- Pair with white rice, cilantro rice, or black beans for a classic plate.
- Spoon over baked potatoes, cauliflower rice, or mashed yuca for something different.
- Serve with warm tortillas for a picadillo taco night.
- Garnish with chopped cilantro, lime wedges, or a few extra olives.
Storage
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Freeze: Freezes very well for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals. If it thickens too much, add a splash of broth or water.
Helpful Notes
- If you prefer a leaner dish, drain excess fat after browning the beef.
- For a less sweet picadillo, reduce raisins to ½ cup. For a richer sweet note, increase slightly.
- Fire-roasted tomatoes add deeper flavor, but regular diced tomatoes work too.
- You can substitute ground turkey or chicken—just add a splash more oil and watch the cooking time so it doesn’t dry out.
- Want more heat? Add diced jalapeños or a pinch of crushed red pepper.
Slow-Cooker Picadillo
Ingredients
Method
- Heat olive oil in a large skillet over high heat. Add the ground beef, season with salt, and cook until no longer pink and beginning to form crumbles, about 7–8 minutes. Transfer the beef to the slow cooker using a slotted spoon.
- Reduce heat to medium-high and sauté the onion, bell pepper, and garlic in the same skillet until softened and fragrant, about 5 minutes.
- Stir in tomato paste, cumin, oregano, cinnamon, and black pepper. Toast for 1 minute, then add diced tomatoes and vinegar. Scrape up browned bits and transfer the mixture to the slow cooker.
- Add chopped potato (if using), bay leaves, and Worcestershire sauce. Stir gently, cover, and cook on LOW for 5 hours.
- About 30 minutes before serving, stir in the olives and raisins. Remove bay leaves before serving and enjoy over rice or with tortillas.
Notes
Conclusion
This Slow-Cooker Picadillo is the kind of recipe that effortlessly becomes part of your rotation. It’s hearty, deeply flavorful, and beautifully balanced with notes of savory beef, warm spices, briny olives, and soft bursts of sweetness from the raisins. With almost no hands-on work, you get a dish that tastes like it simmered all day—because it did!
Whether you’re cooking for your family, prepping meals for the week, or hosting guests, this picadillo always impresses. If you try this recipe, I’d love to hear how it turned out! Please leave a comment and a star rating below—it truly helps others discover the recipe.
And if you enjoyed it, feel free to share it on Pinterest, Facebook, or wherever you share your favorite dishes.
What variation will you try first—extra spicy, turkey picadillo, or the classic version? Tell us below!
Frequently Asked Questions (FAQ)
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken both work well. Since poultry is leaner, add a little extra olive oil when browning so the mixture stays moist.
Can I make this gluten-free?
Simply use a gluten-free Worcestershire sauce. Everything else in the recipe is naturally gluten-free.
Is this recipe freezer-friendly?
Absolutely. Picadillo freezes beautifully for up to 3 months. Store it in freezer-safe containers and thaw overnight before reheating.
How thick should the sauce be?
The final texture should be thick and spoonable—not soupy. It should lightly coat the back of a spoon. If it’s too thick, add a splash of broth or water.
Can I leave out the raisins or olives?
Yes. Both are traditional but optional. Omitting one (or both) won’t affect the cooking time or technique.
Why is my beef not browning?
If the pan is crowded or the beef has high moisture content, it may steam instead of browning. This won’t harm the recipe—slow cooking still develops deep flavor.