Crock Pot Picadillo Recipe

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Kenzi Published: January 7, 2021 Modified: June 1, 2021

How To Make Crock Pot Picadillo

This picadillo recipe is easily made in the crock pot for a fuss-free meal! It’s a hearty dish of simmered veggies, meat, herbs and spices.

Preparation: 15 minutes
Cooking: 3 hours 12 minutes
Total: 3 hours 27 minutes



  • lbs93% lean ground beef
  • 1cuponion,minced
  • 1cupred bell peppers,diced
  • 3garlic cloves,minced
  • ¼cupcilantro,minced
  • 1small tomato,diced
  • 8oztomato sauce,(1 can)
  • ¼cupalcaparrado,manzanilla olives, pimientos, capers or green olives
  • tspground cumin
  • ¼tspgarlic powder
  • 2bay leaves
  • kosher salt and fresh pepper,to taste


  1. Brown the meat in a large deep skillet on medium-high heat, then season generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

  2. When the meat is no longer pink, drain all the liquid from the pan.

  3. Add the onions, garlic and bell peppers to the meat, then cook an additional 3 to 4 minutes.

  4. Transfer the meat to the slow cooker, then add the tomato, cilantro, tomato sauce, 1¼ cups of water, alcaparrado, ground cumin, garlic powder, bay leaves, salt, and pepper.

  5. Set the slow cooker to High for 3 to 4 hours or Low for 6 to 8. Taste for salt, then add more as needed.

  6. Discard the bay leaves, serve over brown rice, and enjoy!


  • Calories: 282.49kcal
  • Fat: 20.85g
  • Saturated Fat: 7.85g
  • Trans Fat: 1.22g
  • Monounsaturated Fat: 9.18g
  • Polyunsaturated Fat: 0.60g
  • Carbohydrates: 4.45g
  • Fiber: 1.16g
  • Sugar: 2.16g
  • Protein: 18.50g
  • Cholesterol: 73.19mg
  • Sodium: 377.47mg
  • Calcium: 34.21mg
  • Potassium: 427.48mg
  • Iron: 2.62mg
  • Vitamin A: 35.33µg
  • Vitamin C: 21.39mg
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