Let’s Sit Down and Chat About This Crock Pot Picadillo

Alright, so here’s the scene: It’s a Tuesday, kids are arguing over whose turn it is for… something (does it even matter what, honestly?). I need dinner that’ll basically make itself because I still haven’t folded last week’s mountain of laundry. That’s why Crock Pot Picadillo is my ace—the dish I lean on when life’s doing its ‘hold my coffee’ routine. Plus, one whiff of this bubbling away, and even the cat comes running (though he’s mostly in it for the ground beef, I suspect). Once, my friend Maribel called me up just to ask why her picadillo tasted like “weird stew”—turns out, she skipped the olives and, trust me, don’t do that! They make all the difference. But I’ll get there.

Why I Keep Coming Back to This Dish

I make this when I want something hearty, familiar, and—let’s be honest—full of kitchen magic that doesn’t require me to stand over a stove (or, like, pay attention past step two). My family hoovers it up, even my picky youngest, who approaches new foods like a scientist at a particularly suspicious volcano. There was that time I forgot the potatoes… okay, nobody missed them except me, but still. And actually, if you double the raisins, it gets crazy good (I know not everyone is convinced about raisins—just trust me a sec). On days I’m feeling a little lazy, I just throw in whatever I can dig out of the fridge and, so far, no one’s complained. Well, except when I tried capers instead of olives. Don’t try that unless you love a briny surprise.

What You’ll Need (but Feel Free to Improvise)

1.5 lbs ground beef (I’ve been known to swap in ground turkey if it’s on sale. Not too bad, actually)
1 big onion, chopped. My grandmother swore by yellow onions, but red works fine too
1 green bell pepper, chopped (sometimes I toss in a red one if I want more color)
4 cloves garlic, minced—lazy day: I grab the pre-minced jar, don’t judge me
1 (15 oz) can diced tomatoes (fresh tomatoes if summer, but mostly it’s the can for me)
1/2 cup pitted green olives, halved (manzanilla is classic but whatever’s cheapest usually wins at my place)
1/3 cup raisins—Golden or regular, both good. Golden maybe a tiny bit better?
2 medium potatoes, diced. I’ve skipped them in a pinch—nobody noticed
1/4 cup tomato sauce, or ketchup if you realize you’re out last second (been there, survived)
1-2 bay leaves
1 tsp cumin
1/2 tsp smoked paprika (if you like a little smoky backnote)
Salt and pepper to taste—Honestly, I just sprinkle till it looks right

How I Throw This Together (plus a few digressions)

First things first: brown the ground beef in a skillet over medium heat. Drain the fat if you want it slightly healthier (I usually do, but sometimes I just can’t be bothered, and it’s fine).
This is where I like to dump everything into the crock pot: beef, onions, pepper, garlic, tomatoes, olives, raisins, potatoes, tomato sauce, bay leaves, cumin, paprika, plus a good shake of salt and pepper.
Give it a good mix. This is totally normal to look like chaos; don’t worry, it all sorts itself out as it cooks.
Cover and cook on low for 6-8 hours, or high for about 3-4. I mean, it should be thick and a little saucy.
About halfway through is when I sneak a taste and fuss with the seasoning. Sometimes it needs more salt, or maybe a little hot sauce if I’m feeling zippy. Completely optional.
When it’s ready, fish out the bay leaves—or don’t and remind your family not to eat the “prize” (kidding, please take ‘em out!)

Notes form the trenches (a.k.a. stuff I learned by accident)

If you’ve only got sweet potatoes, use ‘em! Adds a whole new vibe—I’m honestly still not sure if I like it more, but it’s definitely different.
If you forget the olives (been there), toss in a spoonful of capers in a pinch, but go light, they pack a punch.
I’ve learned not to put the raisins in too early if I want them to stay plumpy—sometimes I add them in the last hour instead.

If You Want to Mix Things Up

Try Mexican chorizo instead of beef for a spicier twist. I did this once; my oldest swears it was better than Taco Night (high praise!)
No potatoes at all, just serve the picadillo over rice. Less starchy, and honestly, ready faster.
I once tried chopped apples instead of raisins for a fruity thing. The verdict? Too weird. Wouldn’t bother again, but hey—you do you.

Do You Need Anything Fancy?

Just a slow cooker (Crock Pot-type). Mine’s a hand-me-down model from the 90s—cord’s a little frayed, but she still works. If you don’t have a crock pot, I’ve improvised in a Dutch oven at 250F for 3-4 hours; just check the liquid so it doesn’t dry out.

How I (Usually) Store It

Let leftovers cool, then scoop them into an airtight container. Fridge, 3-4 days, but honestly, in my house it’s gone the next day. If you want to freeze, go right ahead—two months, easy.

I Like to Serve Picadillo With…

Over white rice, always. My auntie used to put it in soft rolls, sort of like a Cuban sloppy joe. Sometimes I use it to stuff bell peppers (nobody complains). If it’s a crowd, I set out hot sauce and diced avocado—people go wild for toppings. Plus, some good old sweet plantains on the side? Chef’s kiss.

A Few Hard-Won (but Forgivable) Pro Tips

I once tried to skip browning the meat to save time. Don’t. Texture gets weird, like when you leave laundry in the washer too long and hope for the best.
Use actual pitted olives. Digging pits out with a spoon mid-bite isn’t fun (ask my cousin Tom, who nearly lost a filling).
Actually, I find it works better if you add the tomato sauce after everything else, then stir—it coats nicer and doesn’t stick to the sides as much. But I’ve done it the other way, too.

Questions My Friends Always Ask Me

Can I make this vegetarian?
Yep, just use a decent plant-based ground. I like Beyond Meat but honestly, any works if it’s sturdy enough to not disappear after eight hours.

Do you have to use raisins?
Nope! I do (I like the sweet bite), but you can skip ‘em. One time I used dried cranberries cause that’s all I had. Tasted fine, just not quite the same.

Is it spicy?
Not really. Unless you want to add some kick (I plop in a jalapeño if I’m cooking for adults only).

Can I double this recipe?
I guess so, but make sure your crock pot isn’t filled past about 3/4, or you’ll need a mop handy. Learned that the hard way!

What’s a good side besides rice?
Ooh, try a tangy cabbage slaw—I keep meaning to write up my version, but for now, this one is close. Or platanos maduros if you’re feeling ambitious.

Quick Digression (because why not?)

Sorry, but can we talk about how unpredictable store-bought potatoes are? Sometimes they’re perfect, sometimes I swear they’re all eyes and drama. Anyway, that’s why I always give mine a good once-over before chopping.

If you end up making this Crock Pot Picadillo, drop me a line! Or, you know, just enjoy it with your own crowd. Because, honestly, that’s what food like this is about—something warm, familiar, and way easier than it looks on paper (or screen, actually).

Crock Pot Picadillo