Crock Pot Cuban Picadillo

Crock Pot Cuban Picadillo is a Cuban style hash that gets huge flavor from a low and slow simmering sauce of tomatoes, peppers, garlic, cumin, oregano and green olives.

 

Crock Pot Cuban Picadillo

When I saw this dish on skinnytaste I decided to give it a try. I bought my ground chuck at The Fresh Market on “chuck & chicken Tuesday” which made the meal budget savvy as well. I spent less than $10 on all ingredients, and the picadillo served my family for dinner and lunch the next day.

This picadillo is a perfect meal to make in a casserole crock-pot. I absolutely LOVE my casserole crock and use it way more than my traditional crock. Its rectangular shape is perfect for most of my meals and allows for quicker heating and shorter cooking time.

Crock Pot Cuban PicadilloThis dish gets better with time. It was good the night that I made it, but it was great the next day (much more flavorful). I reheated it and leftover brow rice for lunch the next day, and it was outstanding.

Picadillo is most often served with rice. We ladled it over our favorite French Onion Brown rice, and it was SO yummy! Since my FOBR is seasoned, it added another layer of flavor to the dish. White rice would be wonderful if you wanted to get the pure flavor of the Picadillo seasonings.

This dish was a hit with the family. In fact, one of my daughters texted me from work, “Mom, this dish is amazing. I hope it’s healthy!” Since it was adapted from skinnytaste, it definitely is a healthy dish:-)

If you try this, I’d love to hear if your family likes it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Crock Pot Cuban Picadillo

Cuban style Picadillo with a rich, flavorful sauce that is made simple in a slow cooker.

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Ingredients

  • 2.5 lbs ground chuck
  • 1 cup diced onions
  • 1 cup diced red peppers
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 8 oz tomato sauce
  • 1 can petite diced tomatoes
  • 1/4 cup green olives
  • 1/4 cup juice from green olives
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • kosher salt & ground pepper to taste
  • 2 bay leaves

Instructions

  • Brown ground beef until no pink.
  • Add onion, peppers & garlic to beef; cook 3-4 minutes until veggies are tender.
  • Add all other ingredients; stir well.
  • Transfer to slow cooker.
  • Cook on high for 4 hours or low 6-7.
  • Serve over brown or white rice.
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http://www.familysavvy.com/crock-pot-cuban-picadillo/