Crock Pot Picadillo (Whole30)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 7mins
SERVES: 4
YIELD: 5 3/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Brown meat in a large deep skillet on medium-high heat; season generously with salt and a little pepper. Use a wooden spoon to break up the meat into small pieces.
  • 2. 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 additional 3-4 minutes.
  • 3. 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.
  • 4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  • 5. After it's ready, taste for salt and add more as needed .
  • 6. Discard the bay leaves and serve over brown rice. (For WHOLE30, serve over cauliflower rice.).
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