Crock Pot Picadillo (Whole30)

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   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.

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   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.

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   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.

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   4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

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   5. After it's ready, taste for salt and add more as needed .

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   6. Discard the bay leaves and serve over brown rice. (For WHOLE30, serve over cauliflower rice.).

* Per serving · 4 servings · Values may vary.

No additional tips available.