Crockpot Picadillo Recipes

SLOW-COOKER PICADILLO

Add something spicy to your family's night! Serve slow-cooked ground beef picadillo - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h20m

Yield 12

Number Of Ingredients 12

Slow-Cooker Picadillo image

Steps:

Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
Mix beef mixture and remaining ingredients except almonds in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 3 to 4 hours or until most of the liquid is absorbed. Stir in almonds.

Nutrition Facts : Calories 245, Carbohydrate 18 g, Cholesterol 45 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg

Ingredients

2 pounds ground beef
1 large onion, chopped (1 cup)
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 medium apples, peeled and chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1/2 cup slivered almonds, toasted

CROCKPOT PICADILLO

Make and share this Crockpot Picadillo recipe from Food.com.

Provided by SolightlyUK

Categories South American

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Crockpot Picadillo image

Steps:

Brown meat in skillet just until pink is gone. Drain fat.
Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
Transfer to crockpot.
Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini.
Add spices.
Stir well.
Cook on low for 6 - 7 hours. Do not lift lid.
When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.

Nutrition Facts : Calories 449.2, Fat 28.9, SaturatedFat 11.2, Cholesterol 128.5, Sodium 568.6, Carbohydrate 9, Fiber 2.5, Sugar 4.9, Protein 37

Ingredients

2 1/2 lbs ground beef
1 cup minced onion
1 cup diced red pepper
3 garlic cloves, minced
1 bunch fresh cilantro
1 large tomatoes, diced
8 ounces tomato sauce
3/4 cup manzanilla olives, roughly chopped
1/4 cup spanish capers, chopped
1/4 cup pepperoncini pepper, chopped
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 -2 bay leaf

PICADILLO FROM A CROCK POT

Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.

Provided by echo echo

Categories One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

Picadillo from a Crock Pot image

Steps:

In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
Drain off fat and place meat in a 4-quart crock pot.
Add tomatoes through black pepper and stir well.
Cover, set crock pot on "high" and cook 3 hours.
If desired, stir in almonds.

Ingredients

2 lbs lean ground beef
1 1/2 cups chopped green bell peppers
1 cup chopped yellow onion
1 cup sliced scallion
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricot
1/4 cup sliced pimento stuffed olive (optional)
1 tablespoon cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 cup slivered almonds, toasted (optional)

CUBAN PICADILLO

Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 18

Cuban Picadillo image

Steps:

In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.

Ingredients

2 large onions, chopped
2 tablespoons olive oil
3/4 cup white wine or beef broth
2 pounds lean ground beef (90% lean)
1-1/4 cups crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1 cup raisins
1 medium green pepper, chopped
3/4 cup pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped seeded jalapeno pepper
Hot cooked brown rice

CROCK POT PICADILLO

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it's even better since the lean beef cooks longer and becomes very tender the longer it simmers. This makes a lot, so you'll get several meals out of it. We serve it over brown rice, we make tacos with the leftovers, and I am going to post a second recipe using the leftovers. Don't you love a recipe that can serve as two different meals! Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you'll just have to make some rice and a salad and dinner is ready! By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.

Provided by Greg P.

Categories < 30 Mins

Time 30m

Yield 1 each, 11 serving(s)

Number Of Ingredients 9

Crock Pot Picadillo image

Steps:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
Makes about 5 3/4 cups.
Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.

Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 110.7, Carbohydrate 2.7, Fiber 0.8, Sugar 1.7, Protein 0.6

Ingredients

1 cup diced red bell pepper
3 garlic cloves, minced
1/4 cup minced cilantro
1 small tomatoes, diced
8 ounces tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or 1/4 cup green olives
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
2 bay leaves

CROCK POT PICADILLO

Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos

Provided by Tebo3759

Categories Vegetable

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 11

Crock Pot Picadillo image

Steps:

Cook beef at med-high heat 5 minutes.
Drain and add to crock pot.
Add all ingredients except green pepper.
Cook on low 7 hours.
Increase to high, add green peppers and cook 15 minutes.

Ingredients

2 lbs lean ground beef
2 onions, chopped
2 garlic cloves, minced
1 (5 1/2 ounce) can tomato paste
1 cup water
2 tablespoons Worcestershire sauce
2 teaspoons red wine vinegar
2 teaspoons dried oregano
1 tablespoon chopped jalapenos or 1 dash Tabasco sauce
1/2 teaspoon salt and pepper
1 green pepper, chopped

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EASY SLOW COOKER PICADILLO WITH GROUND BEEF - HINT OF …

Web Jun 15, 2020 The dish will have slightly less flavor, but it's a great option if you're busy! Transfer the beef and onion to a slow cooker. Add diced …
From hintofhealthy.com
Cuisine Cuban
Category Dinner, Main Course
Servings 4
Calories 221 per serving

First, you should heat up vegetable oil in a skillet or frying pan on medium heat. Add the ground beef, and brown the meat. Season with some salt and pepper. Check out my guide on how to brown mince if you need some guidance.
When the meat has browned, add finely diced onion. Sauté for a few minutes until the onion is soft and translucent. Then, add finely grated garlic and saute for another minute.
Transfer the beef and onion to a slow cooker. Add diced peppers, oregano, cumin and canned tomatoes.
Slow cook the picadillo on high for 4-6 hours, or on low for 6-8 hours. Add the raisins and olives in the last hour of cooking. Serve the dish warm with your favorite side dishes.

Crockpot Picadillo Recipes

SLOW-COOKER PICADILLO

Add something spicy to your family's night! Serve slow-cooked ground beef picadillo - perfect for dinner.

CROCKPOT PICADILLO

Make and share this Crockpot Picadillo recipe from Food.com.

PICADILLO FROM A CROCK POT

CUBAN PICADILLO

Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida

CROCK POT PICADILLO

CROCK POT PICADILLO

Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos

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