Crock Pot Sausage & Peppers

Slow Cooker Sausage & Peppers on a rectangular plate with sliced red, yellow, and green bell peppers, garnished with chopped herbs.

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Slow Cooker Sausage & Peppers is a simple yet delicious meal that’s packed with bold flavors. Italian sausage simmers with sweet bell peppers, onions, and a savory tomato sauce, creating a tender, hearty dish that’s perfect for serving over pasta, rice, or in a sandwich.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American, Italian

Keyword: Crockpot sausage recipe, sausage and peppers, Slow cooker sausage and peppers

Servings: servings

Calories: 586kcal

Author: Chef Jenn

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.

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