Dinner

Slow Cooker Picadillo Recipe

ByElara Stone February 18, 2026February 18, 2026

Introduction

Slow Cooker Picadillo is a comforting and flavorful Cuban-inspired dish made with ground beef, tomatoes, olives, and capers. This easy slow cooker recipe allows the flavors to meld beautifully while you go about your day, resulting in a savory and satisfying meal perfect for family dinners.

A close-up view shows a mixture of cooked ground meat with small, soft chunks of vegetables including bright red bell peppers, green olives, and bits of onion, all covered in a thick, brownish-red sauce. The food is scooped up by a light pink ladle with a gold handle, suspended above the remaining mixture inside a white pot. The texture of the dish is moist and chunky, with each ingredient clearly visible and coated in sauce. The background features a white marbled surface. 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 added sweetness, stir in a tablespoon of raisins or chopped dried fruit before cooking.
Substitute ground turkey or chicken for a leaner version.
If you prefer less saltiness, reduce the amount of olives and capers or rinse them before adding.
Serve with warm corn tortillas or as a filling for stuffed peppers for a fun twist.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the dish for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a white pot filled with a thick mixture of cooked ground meat, bright green olives, small chopped red bell pepper pieces, and herbs. The meat has a rich brown color and a slightly saucy texture, with visible bits of onion and tomato mixed in. A pink spoon is scooping some of the mixture, lifting it slightly above the surface, while the inside of the pot shows some splatters of sauce near the edges. The overall look is hearty and chunky with warm, earthy tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the mixture on the stove over low heat for about 1 to 1.5 hours, stirring occasionally, until the flavors meld and the sauce thickens.