The easiest, most flavorful sausage and peppers ever is the dump-and-go crockpot dinner that tastes like an all-day Sunday sauce. Italian sausage links nestle into slow-simmered bell peppers, onions, garlic, and crushed tomatoes with warm herbs and a whisper of red pepper. Six servings at 33g protein each — game-day food with zero fuss.
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 (0.63 oz) kosher salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon (20 ml / 0.7 fl oz) dried oregano
• 1/2 teaspoon (10 ml / 0.3 fl oz) crushed red pepper flakes, or more to taste
• 1 28-ounce / 794g (28 oz) can unsalted crushed tomatoes
• 1/4 cup / 60ml cold water
• 1 bay leaf
• 1.75 to 2 pounds / 800g (28.2 oz) to 900g (31.7 oz) 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 (960 ml) 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 (907 g / 32 oz) 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.
Pro Tips
- Take a few extra minutes to sear the sausage links in a hot skillet first — the caramelized crust gives the whole pot a deeper, richer flavor than raw links alone.
- Nestle the sausages down into the pepper and onion mixture so they are mostly submerged; the steam keeps them plump while the sauce thickens around them.
- Slice the onions and peppers thinly and evenly so they melt into a luscious sauce during the 6-hour low cook rather than staying in crunchy chunks.
- Mix the crushed tomatoes with the 1/4 cup of cold water before pouring — it loosens the sauce just enough to coat every pepper strip without sticking.
- For keto serving, skip the hoagie rolls and pasta: spoon the sausages and pepper sauce over cauliflower rice or zucchini noodles and top with melted provolone.
Frequently Asked Questions
Can I use hot Italian sausage instead of mild?
Absolutely — hot links add a spicy kick that plays well against the sweet peppers. You can also keep the mild sausage and simply add more crushed red pepper flakes.
Does this sausage and peppers freeze well?
Yes — it freezes beautifully for up to 2 months in its sauce. Thaw overnight in the fridge and reheat gently; the peppers and sausage keep their texture nicely.
Can I make it ahead for a party?
It is ideal for that — set the slow cooker in the morning and it is ready in 6 hours on low. Serve straight from the pot so everyone can help themselves.
Is this recipe keto-friendly?
One serving has 12g carbs with 33g protein and 23g fat, mostly from the peppers, onions, and tomatoes. Serve it without bread or pasta and it fits a moderate keto day.
Recipe card below.
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The Easiest, Most Flavorful Sausage and Peppers Ever!
Ingredients
Method
- 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.
- 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.
- Nestle the uncooked sausage links down into the pepper and onion mixture, ensuring they are mostly submerged.
- Place the bay leaf on top.
- 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.
- Discard the bay leaf before serving.
- Serve hot on crusty rolls or over your favorite pasta.
- Garnish with fresh parsley if desired and enjoy!
