Crock Pot Picadillo

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1. 1
   Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
2. 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 addition 3-4 minutes.
3. 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. 4
   Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
5. 5
   After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
6. 6
   Discard the bay leaves and serve over brown rice.
7. 7
   Makes about 5 3/4 cups.