Slow Cooker Cuban Picadillo

Picadillo is the Cuban equivalent of Sloppy Joes. If you like soft green peppers, add them along with the garlic.

Serves: 4Hands-on: 20 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 1 medium green pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 lb. ground beef
  • 1 can (15 oz.) fire-roasted diced tomatoes, drained
  • 1 Tbsp. tomato paste
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ½ tsp. dried oregano
  • ½ cup green olives, chopped
  • ¼ cup raisins
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 medium green bell pepper, seeded and chopped
  • 2 cups hot cooked white rice


  • Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring frequently, for about 5 minutes, or until the onions soften. Add the garlic. Continue to sauté for another 2 minutes.
  • Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains, about 5 minutes.
  • Pour off grease, then transfer meat mixture to a 4-quart slow cooker. Stir in remaining ingredients except green pepper and rice.
  • Cover and cook on low for 4–6 hours. Add green pepper and cook until bright green, about 10 minutes. Serve with rice.