Slow Cooker Chicken Picadillo for a Hearty Weeknight Meal Tips, FAQ & printable recipe

Tips for success

If you prefer a deeper flavor, you can briefly sauté the chicken pieces in a separate pan before adding them to the slow cooker, though this is optional. This extra step adds a layer of caramelization to the meat that enhances the overall depth of the dish.

However, for a truly quick and hands-off experience, simply adding the raw chicken as instructed is perfectly acceptable and still yields excellent results.

Consider serving this picadillo over a bed of fluffy white rice or alongside warm flour tortillas. The rice acts as a perfect vessel for the rich tomato sauce, while tortillas can be used to scoop up the tender chicken and potato pieces.

If you want to add a fresh element to the final plate, a sprinkle of fresh cilantro or a squeeze of lime juice just before serving provides a bright contrast to the savory, slow-cooked flavors.

Variations

• Spicy Picadillo: Add a teaspoon of red pepper flakes or a finely diced jalapeño to the slow cooker during the layering phase to introduce a pleasant heat that complements the sweetness of the raisins.
• Bell Pepper Addition: For added color and texture, stir in one diced green bell pepper when adding the potatoes. The pepper will soften during the slow cooking process, adding a fresh, earthy dimension to the sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat until steaming hot or in the microwave in 1-minute intervals, stirring occasionally.

Allow the leftover picadillo to cool to room temperature for no more than two hours before transferring it to an airtight container. Properly stored, it will maintain its quality in the refrigerator for up to three days.

When you are ready to eat, ensure it is heated through to a steaming temperature throughout. Discard any portions that have been left out at room temperature for longer than two hours to ensure food safety.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe, let it cool completely, and store it in the fridge for up to 48 hours before reheating.

The potatoes will continue to soak up the sauce, resulting in an even more flavorful meal the next day. It is a reliable option for meal prepping your dinners for the week ahead.

Serving ideas

To serve, ladle the warm picadillo into shallow bowls, ensuring each portion gets a generous amount of the tomato sauce. If you are serving this over rice, place a portion of rice in the bottom of each bowl first, then top it with the picadillo. The contrast between the tender potatoes and the savory chicken makes for a satisfying mouthfeel that works well for a casual family dinner or a relaxed weekend meal.

Because the dish is hearty, it pairs well with simple sides that do not compete with the bold flavors of the picadillo. A crisp green salad with a light vinaigrette or some steamed green beans are excellent choices. If you want to add a textural element, consider serving with a side of toasted bread or warm crusty rolls, which are perfect for soaking up any remaining sauce left at the bottom of the bowl.

Frequently asked questions

Recipe card

Slow Cooker Chicken Picadillo for a Hearty Weeknight Meal

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb chicken thighs, cut into bite-size pieces
• 2 cups potatoes, peeled and cut into small cubes
• 1/2 cup green olives, pitted
• 1/4 cup raisins
• 1 tsp ground cumin
• 1 tsp dried oregano
• 15 oz tomato sauce

Instructions

1. Place the bite-size chicken thigh pieces into the bottom of the slow cooker insert. Evenly scatter the cubed potatoes, green olives, and raisins over the chicken to ensure a balanced flavor distribution throughout the dish.
2. Sprinkle the ground cumin and dried oregano evenly over the ingredients in the slow cooker. Pour the tomato sauce over the top, ensuring it covers the chicken and vegetables to keep everything moist during the braising process.
3. Cover the slow cooker and cook on low for 4 hours. Once the time is up, verify that the chicken reaches an internal temperature of at least 165°F (74°C). Allow the dish to rest for 5 minutes before serving to let the sauce thicken and flavors settle.

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

32 g

Fat

15 g

Fiber

4.5 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.