The Easiest, Most Flavorful Sausage and Peppers Ever!
There’s nothing quite like coming home to the incredible aroma of a slow-cooked meal, and this Slow Cooker Sausage and Peppers recipe is the absolute king of effortless comfort food. It’s a true ‘dump-and-go’ dish where the crockpot does all the work, transforming simple ingredients into a rich, savory, and deeply satisfying meal. The sausages become incredibly tender, while the peppers and onions melt down into a luscious, spoonable sauce that’s perfect for piling into a crusty roll or serving over creamy polenta. Whether you need a guaranteed win for a busy weeknight dinner or a crowd-pleasing dish for game day, this recipe is your new best friend.
Ingredients
• 5 to 6 medium cloves garlic, finely chopped
• 2 large yellow onions, halved and thinly sliced
• 4 large bell peppers (a mix of green, red, and yellow is great!), halved, seeded, and thinly sliced
• 1 tablespoon / 18g kosher salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes, or more to taste
• 1 28-ounce / 794g can unsalted crushed tomatoes
• 1/4 cup / 60ml cold water
• 1 bay leaf
• 1.75 to 2 pounds / 800g to 900g uncooked Italian sausage links, mild or hot
• Freshly chopped Italian parsley, for garnish (optional)
Instructions
1. Directions1. Combine the vegetables and seasonings in the basin of a 6-quart or larger slow cooker. Add the chopped garlic, sliced onions, sliced bell peppers, kosher salt, Italian seasoning, dried oregano, and crushed red pepper flakes.
2. Pour the crushed tomatoes and water over the vegetables and stir everything together until the vegetables are well-coated and the liquid is evenly distributed.
3. Nestle the uncooked sausage links down into the pepper and onion mixture, ensuring they are mostly submerged. Place the bay leaf on top.
4. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the sausages are fully cooked and the vegetables are tender.
5. Discard the bay leaf before serving. Serve hot on crusty rolls or over your favorite pasta. Garnish with fresh parsley if desired and enjoy!
Nutritional Information
• Nutrition Facts
• Calories: 381kcal
• Fat: 23g
• Protein: 33g
• Please note that this is an estimate and can vary based on the specific and brands used.
Pro Tips
• for Success
• For a deeper, richer flavor, take a few extra minutes to sear the sausages in a hot skillet with a little olive oil before adding them to the slow cooker. This creates a delicious caramelized crust.
• This dish is incredibly versatile. Serve it on toasted hoagie rolls with melted provolone cheese, over creamy polenta, with your favorite pasta, or alongside roasted potatoes.
• For a more robust sauce, you can deglaze the pan you seared the sausage in with 1/4 cup of dry red wine (like Chianti) or chicken broth, scraping up any browned bits, and add that to the slow cooker.
• This recipe freezes beautifully. Allow the cooked sausage and peppers to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Q: Do I have to brown the sausage before putting it in the slow cooker
A: No, you do not have to brown the sausage first. This is a ‘dump-and-go’ recipe where you can add the raw sausage directly to the crockpot. However, for a deeper flavor, you can sear the sausages in a skillet before adding them.
Q: What kind of sausage should I use
A: This recipe works perfectly with 1.75 to 2 pounds of uncooked Italian sausage links. You can choose either mild or hot sausage depending on your personal preference for spice.
Q: What are the best ways to serve sausage and peppers
A: This dish is very versatile. It’s delicious served on crusty hoagie rolls with melted provolone cheese, over creamy polenta, mixed with your favorite pasta, or as a side with roasted potatoes.
Q: Can I freeze leftover sausage and peppers
A: Yes, this recipe freezes beautifully. Allow the dish to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
