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Slow Cooker Picadillo

This is a meal that pays you back for a few days. I also love that it has all the veggies cooked into it, leaving you with only spending 15 minutes to make rice before dinner. The most time consuming part of this dish is the veggie chopping. I use a chopper like this and it goes really fast. It is also a great way to get the kids involved. My kids like to chop veggies with that contraption and they can manage it on their own. We ate this plain the first night with rice and an organic tortilla. The next few days we ate burrito bowls, rice at the bottom, picadillo, pinto beans, lettuce, fresh tomatoes, and drizzled with vegan queso. I bought some queso for this dish from Costco but I also have a great recipe here.



2 lbs ground beef

1 yellow onion

1 green bell pepper

3 small carrots

4 small/medium Yukon gold potatoes

12 olives

4 cups of beef bone broth

1 - 15 oz can tomato sauce

1 tbs chili powder

1 1/2 TBS salt

1/2 TBS coriander

1/2 TBS cumin

1 baf leaf

Optional: 1/2 Cup left over red wine if you have it laying around.


In your slow cooker, turn on the sauté setting and brown your meat. While that is cooking peel and dice all your veggies. This recipe needs small veggies. when the meat is cooked, add all the veggies, bone broth, tomato sauce, wine (optional), and seasonings. Turn on to cook high for 4 hours.

When it gets closer to time to eat, I like to turn the sauté setting back on and reduce some of the extra broth off. Make your rice. Serve your fancy dinner like you worked all day for it, no one will know you didn't 😉.


- Michal



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