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This crockpot Cuban picadillo has a rich and decadent flavor, and it’s one of my favorite recipes! It’s my Cuban grandmother’s recipe and it’s simply incredible!
Don’t own a crockpot? Check out this stovetop Cuban picadillo!
WHAT IS PICADILLO?
Cuban picadillo is a popular dish in Cuban cuisine. It is a ground beef dish that is seasoned with a combination of spices, including cumin and oregano. The dish usually contains green peppers, garlic, and onions, and is often served over rice.
It can be served as a main dish or as a filling for empanadas or pastelitos (Cuban pastries).
INGREDIENTS YOU’LL NEED
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Ground Beef – I recommend using lean 90/10 ground beef but 80/20 works as well. You may also use ground chicken or ground turkey instead.
- Tomato Sauce – You’ll need a 15 ounce can of tomato sauce.
- Spices – I used a combination of oregano, cumin, and sazon. I highly recommend using sazon because it adds great flavor! Although if you don’t have sazon, feel free to use adobo seasoning instead.
- Raisins and Olives – Completely optional!
- Dry White Wine – Optional.
- Green Bell Pepper – If you’re not a fan of green peppers, use red bell peppers instead or simply omit them.
- Onion – Red, white, or yellow onions will work for this recipe.
- Garlic – Use fresh garlic for best results.
- Bay leaves – A must when making authentic Cuban picadillo.
HOW LONG DO I COOK IT FOR?
I recommend cooking it in the slow cooker for 3 hours on high or 6 hours on low.
WHAT DO I SERVE THIS WITH?
Although not traditional, I served it with asparagus and sweet potato. Feel free to serve it with garlic buttery rice and platanos maduros.
TOP TIPS
- Check for seasoning at the end right before serving and add more salt if needed.
- It’s crucial that you brown the beef in a skillet on the stovetop otherwise the beef will turn out mushy.
STORAGE
The best part about cooking picadillo in the crockpot is that it can stay warm for hours, if you turn the “warm” function on. However, if you plan on eating it the following day, allow the picadillo to cool completely, then transfer it to an air-tight container and refrigerate for up to 3 days. Reheat in the microwave or stovetop.
MORE CUBAN RECIPES YOU MIGHT ENJOY…
- Arroz con Pollo – Bone-in chicken and yellow rice.
- Rabo Encendido – Beef oxtails with carrots and potatoes.
- Chicharos Cubanos – Cuban-style split pea soup.
- Albondigas Cubanas– Delicious Cuban meatballs simmered in tomato sauce!
Tried this crockpot Cuban picadillo? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Crockpot Cuban Picadillo
Equipment
- Slow Cooker
Ingredients
- 3 lbs Ground Beef , lean
- 1 large onion, finely diced
- 1 green bell pepper, finely diced
- 3 garlic cloves, finely minced
- 3 teaspoons oregano
- 3 teaspoons cumin
- 2 teaspoons sazon, or to taste
- 15 ounce can tomato sauce
- ¼ cup dry white wine, vino seco
- ½ cup raisins, optional
- ½ cup olives, optional
- 2 bay leaves
- 1 cup water
- salt and pepper to taste
Instructions
- Add the ground beef to a large skillet, break it up, and cook over high heat for 8-10 minutes or until the beef is completely brown. Stir occasionally.
- Stir in the onions and peppers and cook for 3-4 minutes or until the onions soften. Add the garlic and cook for 20 seconds. Discard any excess grease.
- Transfer the meat mixture to a crockpot along with the remaining ingredients, give it a stir, cover, and cook on high for 3 hours or on low for 6 hours.
- Once the 3 or 6 hours are up, uncover, stir, and check for seasoning. Add more salt if needed and enjoy!
Notes
- It’s crucial that you brown the beef in a skillet on the stovetop otherwise the beef will turn out mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
