Slow-Cooker Picadillo

The author of the Skinnytaste Cookbook swears by this recipe. Frankly, when I looked at the ingredients, I didn’t see it coming together, but man was it delicious. Homolka describes this savory slow cooker meal as one her family requests at least once a month, and I can see why. This is one of “those” dishes- where it balances salty, tangy, a hint of sour, a hint of sweet, that savory “I wonder what that is” element, and more. If you know me, you also know that I love a good slow cooker recipe. Any time I can set it and forget it, I am a happy camper (especially the Thursday before Spring Break). I also love a good Latin-inspired meal. This one was definitely a keeper.

This is mostly a dump-and-go slow cooker meal, but it does require a little browning of the beef ahead of time. I promise it is going to look like you need more liquid, but this will magically come together and develop this sticky, saucy consistency. This is also a highly addictive meal. What started out as a mountain of food was quickly devoured. We served over rice, but it would make a great enchilada or taco filling or as a Latin sloppy joe!



  • 2lbs lean ground beef
  • 1 cup finely diced onion
  • 1 chopped red bell pepper
  • 3 cloves of garlic, minced
  • 1/4 cup cilantro
  • 1/4-1/2 cup green, manzanilla olives (drained)
  • 1 8oz can tomato sauce
  • 1-2 tablespoons brine from the olives
  • 2 bay leaves
  • 1 tomato, chopped
  • 1-2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper


  1. In a large skillet, brown the beef over medium-high heat. Season with salt and pepper
  2. Add the onion, garlic, and bell pepper and saute for 4-5 more minutes.
  3. Dump in the slow cooker. Add everything else. Stir to combine
  4. Cover and cook on low 7-8 hours.
  5. Serve and enjoy!

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