Hearty Slowcooked Picadillo

Recipe Introduction

Crock Pot Picadillo Is A filling, healthy dinner that saved my chaotic weeknights. It hits sweet, salty, and umami notes. The mix of olives, raisins, and warm spices makes it sing.

Quick Hook

This Crock Pot version uses gentle Slow Cooking to marry flavors. Oh my gosh, the house smells like a diner from my childhood.

My abuela always said, comida con amor, and this one fits that bill.

Brief Overview

Picadillo comes from Spain and traveled widely through Latin America. It sits proudly among classic Cuban Dishes . Prep is easy.

Plan about 20 minutes chopping and 4 hours on low. It yields six hearty servings. Great for rice bowls, tacos, or a stuffed sweet potato.

Main Benefits

Lean ground meat keeps protein high and fat low. This makes it a solid Healthy picadillo dinner choice. Slow cooking breaks down potatoes and tenderizes meat.

The result is a warming Latin inspired ground beef stew vibe. It’s also one of my favorite Easy weeknight crockpot meals .

This is a forgiving Slow cooker picadillo recipe . Browning the meat first adds depth. If you skip browning, the crock pot still does the heavy lifting.

The olives and raisins give that classic Picadillo with olives and raisins contrast. Honestly, that sweet salty bite is why I make it weekly.

Personal Note

I learned a trick the hard way. Once I dumped raw meat and burnt the bottom. Now I always brown quickly first.

It only takes ten minutes. The fond makes the sauce richer when deglazed into the Crock Pot Slow Cooker .

Why You’ll Love It

This dish is comfort food that behaves nutrition wise. It stores well and freezes beautifully. Serve with cilantro and lime for brightness.

Ready for the ingredients and step-by-step? Let’s move to the list and get cooking with simple Crock Pot Cooking tips next.

Ingredients & Equipment

"My abuela always said, Good food feeds souls." That stuck with me. It also explains why I make this dish every rainy week.

Crock Pot Picadillo Is A comfort bowl. It’s simple. It’s soulful.

Main Ingredients

Browning stage

• 1½ lb (680 g) lean ground beef or turkey (90% lean).
• 1 tbsp (15 ml) olive oil, optional for browning.

Slow-cook stage

• 1 medium yellow onion, finely chopped (~ 1¼ cups / 150 g ).
• 3 cloves garlic, minced (~ 1 tbsp / 9 g ).
• 1 medium red bell pepper, diced (~ 1 cup / 150 g ).
• 14 oz (400 g) canned diced tomatoes, undrained.
• 2 tbsp (33 g) tomato paste.
• ½ cup (120 ml) low-sodium broth or water.
• 2 medium potatoes, peeled and cubed (~ 12 oz / 340 g ) or sweet potatoes.
• ⅓ cup (50 g) green olives, sliced.
• ¼ cup (40 g) raisins, optional.

Spices & finish

• 1 tsp (2 g) ground cumin.
• 1 tsp (2 g) smoked paprika.
• ½ tsp (1 g) dried oregano.
• ¼ tsp (0.5 g) ground cinnamon, optional.
• ½ tsp kosher salt; ¼ tsp black pepper.
• 1 bay leaf , optional.
• 2 tbsp (8 g) cilantro and juice of 1 lime to finish.

Quality notes Pick meat with good marbling for flavor. Use firm potatoes without green spots. Choose canned tomatoes labeled “San Marzano” or “whole peeled” if possible. Olives should be mild and plump.

Seasoning Notes

Essential combo: cumin, smoked paprika, and oregano. They give that Latin-inspired ground beef stew vibe. Add cinnamon sparingly. It adds warmth, not sweetness.

Flavor boosters: a splash of broth, a pinch of sugar, and lime at the end. Fresh garlic and cilantro matter. A drizzle of olive oil brightens the finish.

Quick swaps: no raisins? Try chopped dried apricots. No olives? Use capers. No ground beef? Use ground turkey. If turkey used, check internal temp reaches 165° F ( 74° C) during browning.

Equipment Needed

Essentials only: a 6-quart slow cooker / Crock-Pot , a heavy skillet for browning, a chef’s knife, cutting board, measuring spoons, and a mixing spoon.

Household alternatives: no skillet? Skip browning. Use the slow cooker directly. No slow cooker? Simmer in a covered Dutch oven at low heat for 1.5– 2 hours.

I promise this is doable. It’s great for Crock Pot , slow cooking , and those easy weeknight crockpot meals . Honestly, it became my go-to for a Healthy picadillo dinner .

Cooking Method

Prep Steps

Get your mise en place. Chop onion, pepper and potatoes. Mince garlic. Slice olives. Measure spices.

An organized counter saves time. Put ingredients in small bowls. Label the bowls if you’re feeling nerdy. It makes this Crock Pot cooking vibe way calmer.

Safety first. If you use turkey, check it reaches 165° F ( 74° C) . For beef, aim for 160° F ( 71° C) if you brown it.

Use oven mitts around a hot slow cooker lid.

Fun fact: the Crock-Pot brand popularized slow cooking in the 1970s. I love that little bit of kitchen history.

step-by-step Process

1. Brown meat in a hot skillet until mostly caramelized. Drain excess fat.
2. Add meat and all ingredients to a 6-quart Crock Pot Slow Cooker . Stir well.
3. Cover and cook 4 hours on LOW or 2. 5 hours on HIGH .
4. Check potatoes with a fork. They should be tender and fall off easily. Sauce should be slightly reduced.
5. Remove bay leaf. Stir in lime and cilantro. If thin, add a cornstarch slurry and cook 10– 15 minutes on HIGH.
6. Taste and adjust salt, pepper, and lime. Serve hot.

Visual cues matter. Onions should be soft. Potatoes should show fork sheer tenderness. Sauce should coat the back of a spoon.

Pro Tips

Brown the meat first. The fond adds deep flavor that slow cooking can’t create alone. I learned this the hard way flat picadillo is a bummer.

Cut potatoes evenly. Uneven chunks mean half mush and half rock hard. If you prefer firmer potatoes, add them after 2 hours on LOW .

Common mistakes: overfilling the Crock Pot, skipping the deglaze, and under seasoning at the end. Taste before serving.

make-ahead options: This Slow cooker picadillo recipe improves after a day. Refrigerate for 3 4 days or freeze for 3 months. Reheat gently with a splash of broth.

Honestly, Crock Pot Picadillo Is A filling, healthy dinner that feels like a hug. It’s a perfect Healthy picadillo dinner and a solid entry in Easy weeknight crockpot meals.

Try it with rice, tacos, or tucked into a baked sweet potato.

Recipe Notes

Crock Pot Picadillo Is A true comfort meal. I mean, it hugs you. I love how Crock Pot magic turns simple into soulful.

This version leans healthy. It still sings with olives and raisins. It feels like a tiny trip through Cuban Dishes .

Serving Suggestions

Serve it over steaming rice. Try quinoa or cauliflower rice too. For tacos, warm tortillas work great. Top with avocado and pickled red onions.

A crisp cabbage slaw brightens the plate. Pair with a cold beer or hibiscus agua fresca. Honestly, nothing beats a cozy bowl.

I once served it to friends. They asked for seconds immediately.

Storage Tips

Cool before sealing containers. Refrigerate up to four days. Reheat gently on the stove. Add a splash of broth when reheating.

Freeze in meal-size portions for three months. Thaw in the fridge overnight. For microwave reheating, cover and stir halfway. Safety first.

Keep everything piping hot when serving.

Variations

Want vegetarian? Swap meat for lentils and mushrooms. Spice it up with chipotle or jalapeño. Use sweet potatoes in place of regular potatoes.

In fall, add diced butternut squash. In summer, toss in fresh bell peppers. These swaps keep it fresh and seasonal.

I tried lentils once. No one missed the meat.

Nutrition Basics

This is a Healthy picadillo dinner idea. It offers protein, fiber, and vitamins. Lean meat keeps fat lower. Sweet potatoes boost vitamin A.

Olives add heart-healthy fats. Raisins give a touch of natural sugar. Per serving, expect around three hundred calories. Salt varies with olives and broth.

Tip: rinse olives to cut sodium.

A quick quote for you. As Julia Child said, “People who love to eat are always the best people.” That fits this dish.

I’ve learned slow meals teach patience. Slow Cooking rewards simple prep. The Crock Pot Slow Cooker does most of the work.

This is a reliable Slow cooker picadillo recipe for busy nights. Try it for Easy weeknight crockpot meals . You’ll smile at dinner.

Go on, make it tonight.

Frequently Asked Questions

What is Crock Pot Picadillo Is A filling healthy dinner what should I expect?

Think of it as a Latin-inspired, slow-cooked hash: lean ground meat simmered with tomatoes, potatoes (or sweet potatoes), olives and a touch of raisins and warm spices for sweet-salty-umami balance.

It’s hearty enough to feel like comfort food but can be made lighter by using ground turkey, sweet potatoes and low-sodium broth the recipe estimates about 320 kcal and ~28 g protein per serving. Serve it over rice, in tacos or on a baked sweet potato for quick weeknight dinners.

Do I really need to brown the meat before putting everything in the Crock Pot?

Browning is optional but recommended: the Maillard crust and deglazed fond add a depth of flavour the slow cooker can’t develop on its own, and it helps reduce excess fat. If you’re short on time you can skip it just be sure to drain any excess grease and stir in a splash of broth to capture flavor; if you brown turkey, check it reaches 165°F (74°C) during searing for safety.

How can I make Crock Pot Picadillo healthier or turn it into a vegetarian version?

Swap lean ground turkey or extra-lean beef for lower fat, use low-sodium broth and rinse olives to cut sodium, and reduce or omit raisins to lower sugar; adding extra veg (peppers, carrots, or spinach) boosts fibre and nutrients.

For a vegetarian take, replace meat with cooked brown lentils and sautéed mushrooms (or a can of drained black beans plus mushrooms) increase the broth slightly and expect similar texture and satiety with more fibre and less saturated fat.

How do I prevent the potatoes from turning to mush in the slow cooker?

Cut potatoes into even 1-inch cubes so they cook uniformly, and if you prefer them firmer add them after 1 2 hours on LOW (or after about halfway when cooking on HIGH).

Alternatively, use sweet potatoes which hold up nicely, or par-boil the potatoes briefly before adding for guaranteed texture control beginners will find adding later easiest.

What’s the best way to store, freeze and reheat leftover picadillo?

Cool quickly and refrigerate in an airtight container for 3 4 days or freeze up to 3 months; portion into meal-sized containers for easy reheating. Reheat gently on the stove with a splash of broth (or microwave covered), and if the sauce has thinned, stir in a 1 2 tsp cornstarch slurry and simmer a few minutes to thicken always reheat until piping hot for safety.