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Slow-Cooker Picadillo

Slow-Cooker Picadillo

This Slow-Cooker Picadillo delivers bold Latin-inspired flavors with minimal effort. Ground beef, peppers, tomatoes, warm spices, olives, and raisins simmer into a rich, savory-sweet sauce that’s comforting, aromatic, and perfect for busy weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Latin American
Ingredients Method Notes

Ingredients
  

For the Picadillo Base
  • 2 tablespoons olive oil
  • 2 pounds ground beef (85% lean)
  • salt and freshly ground black pepper to taste
  • 1 large yellow or red onion, diced
  • 1 large red bell pepper, chopped
  • 8 cloves garlic, smashed and finely chopped
For the Sauce & Seasoning
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 14 oz diced tomatoes (fire-roasted recommended)
  • 1.5 teaspoons red wine vinegar
Optional Add-In
  • 12 oz Yukon Gold or red potato, chopped into 1/2-inch cubes
Finishing Ingredients
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 5 oz pimento-stuffed green olives, drained and halved
  • 3/4 cup raisins

Method
 

  1. 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.
  2. Reduce heat to medium-high and sauté the onion, bell pepper, and garlic in the same skillet until softened and fragrant, about 5 minutes.
  3. 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.
  4. Add chopped potato (if using), bay leaves, and Worcestershire sauce. Stir gently, cover, and cook on LOW for 5 hours.
  5. About 30 minutes before serving, stir in the olives and raisins. Remove bay leaves before serving and enjoy over rice or with tortillas.

Notes

For a leaner dish, drain excess fat after browning the beef. Adjust sweetness by changing the amount of raisins. Fire-roasted tomatoes deepen the flavor, but regular tomatoes work fine. Add jalapeños or crushed red pepper for heat.