If you’re looking for an easy, flavorful dish that’s perfect for busy weeknights, Crock Pot Sausage & Peppers is the answer! This recipe is packed with juicy Italian sausage, sweet bell peppers, and a rich, savory sauce. It’s a simple slow-cooker meal that delivers big flavors with minimal effort. Just set it and forget it, then come back to a dish that’s ready to serve!
This is the perfect meal for game days, family dinners, or casual get-togethers. The sausages turn out incredibly tender, and the peppers soak up all the delicious seasonings. Whether served in a hoagie roll, over pasta, or even on its own, this dish is always a hit!
My family loves this recipe—it’s hearty, comforting, and loaded with flavor. I always make extra because the leftovers are just as good the next day!
Ingredients
- Italian sausage links – I like mild sausage but you could use hot, or even a combination of both.
- Yellow onion – You can use yellow, brown, white or even sweet onion.
- Garlic – Please use fresh garlic! Jarlic just doesn’t give this recipe the pop of flavor it really needs.
- Red peppers – You can use any kind of peppers. I like using a combination of peppers because they’re so pretty. Just seed them and slice them.
- Yellow peppers
- Green pepper
- Italian seasoning – Use a salt-free blend. Also watch for sugar! Italian seasoning shouldn’t have sugar in it, and this recipe doesn’t need any more sweetness. The peppers give it enough sweetness.
- Marinara sauce – You can use your favorite tomato or marinara sauce.
How To Make Crock Pot Sausage and Peppers
- Pour the marinara sauce into the bottom of your slow cooker insert and set it to high. Cover with the lid while you prepare the other ingredients.
- Sear the sausage links until they develop a golden-brown crust, turning them once or twice. There’s no need to cook them all the way through. If your sausage is lean, add a tablespoon of oil to prevent sticking. Once browned, transfer the sausages to the slow cooker, placing them on top of the sauce.
- Sauté the sliced onions over medium heat until softened, about 8 minutes. Add the minced garlic and cook for another minute until fragrant. Layer the cooked onions and garlic over the sausages in the slow cooker.
- Distribute the sliced bell peppers evenly over the onions, then sprinkle Italian seasoning on top.
- Cover and cook on high for 3 hours or low for 5 hours, until the sausages are fully cooked (165°F internal temperature).
- Enjoy the sausage and peppers on toasted buns with a sprinkle of cheese, or serve over pasta or creamy polenta for a comforting meal.
Step-By-Step Process
Chef Jenn’s Tips
- Prefer a little heat? Use spicy Italian sausage instead of mild or sweet varieties.
- Browning the sausage beforehand enhances the flavor, but if you’re short on time, you can skip this step.
- If you want a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- This dish tastes even better the next day! Refrigerate overnight to let the flavors combine before reheating.
Recommended
Make It A Meal
Pair Crock Pot Sausage & Peppers with a side of Classic Caesar Salad for a fresh, crisp contrast to the rich, savory sausage. Serve the sausage and peppers over pasta, or my favorite, polenta. You can also serve them on a bun, hoagie style.
Storage
Store any leftover sausage and peppers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the mixture gently on the stovetop over medium heat or in the microwave until heated through. If you prefer to freeze the leftovers, place them in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Crock Pot Sausage & Peppers
Ingredients
- 2 pounds Italian sausage links
- 1 yellow onion
- 2 cloves garlic minced
- 2 red peppers seeded and sliced about ¼-inch thick
- 2 yellow peppers seeded and sliced about ¼-inch thick
- 1 green pepper seeded and sliced about ¼-inch thick
- 1 tablespoon Italian seasoning
- 24 ounces marinara sauce
Instructions
- Pour the marinara sauce into the bottom of your slow cooker insert and set it to high. Cover with the lid while you prepare the other ingredients.
- Sear the sausage links until they develop a golden-brown crust, turning them once or twice. There’s no need to cook them all the way through. If your sausage is lean, add a tablespoon of oil to prevent sticking. Once browned, transfer the sausages to the slow cooker, placing them on top of the sauce.
- Sauté the sliced onions over medium heat until softened, about 8 minutes. Add the minced garlic and cook for another minute until fragrant. Layer the cooked onions and garlic over the sausages in the slow cooker.
- Distribute the sliced bell peppers evenly over the onions, then sprinkle Italian seasoning on top.
- Cover and cook on high for 3 hours or low for 5 hours, until the sausages are fully cooked (165°F internal temperature).
- Enjoy the sausage and peppers on toasted buns with a sprinkle of cheese, or serve over pasta or creamy polenta for a comforting meal.
Notes
Chef Jenn’s Tips
- Prefer a little heat? Use spicy Italian sausage instead of mild or sweet varieties.
- Browning the sausage beforehand enhances the flavor, but if you’re short on time, you can skip this step.
- If you want a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- This dish tastes even better the next day! Refrigerate overnight to let the flavors meld before reheating.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.