Slow Cooker Sausage and Peppers
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This Slow Cooker Sausage and Peppers recipe is the ultimate comfort food. Tender Italian sausages are slow-cooked in marinara sauce with sweet peppers, onions, and garlic. It’s easy to prep, perfect for weeknights, and delicious enough for guests.
I can’t count how many times this slow cooker sausage and peppers recipe has saved my weeknight dinner plans. It’s one of those magical meals where you toss everything in the Crockpot, go about your day, and come back to a house that smells like a cozy Italian kitchen.
Whether you serve it on a hoagie roll, over pasta, or as a low-carb option with cauliflower rice, this dish delivers BIG flavor with minimal effort. It’s the perfect “set-it-and-forget-it” meal!
Ingredients You’ll Need
- Marinara Sauce – A good-quality store-bought or homemade marinara forms the base of this dish. You can substitute with crushed tomatoes or arrabbiata sauce for extra spice.
- Italian Seasoning – A blend of herbs that enhances the tomato sauce. You can also use dried oregano and basil if you’re out of Italian seasoning.
- Salt & Pepper – Balances the natural sweetness of the peppers and enhances overall flavor.
- Bell Peppers – I like to use a mix of green, red, and yellow peppers. These sweet and colorful peppers add flavor and visual appeal.
- Onion – Sliced onions soften during slow cooking, adding natural sweetness.
- Garlic – Freshly minced garlic infuses the sauce with rich, savory flavor.
- Italian Sausage Links – Use mild, sweet, or hot Italian sausage depending on your preference. You can also substitute with turkey or chicken sausage for a leaner option.
If you love a good set-it-and-forget-it Crock Pot dinner try our Slow Cooker Mississippi Pot Roast and Crock Pot Cowboy Baked Beans too!
Instructions
Step 1 – Prep the Base. Pour the marinara sauce into the bottom of your slow cooker. Add the Italian seasoning, salt, and pepper, and stir well to combine.
Step 2 – Add Veggies. Add the sliced green, red, and yellow peppers along with the onion and minced garlic. Gently press them into the sauce so they’re mostly submerged.
Pro Tip: Cut all the vegetables into uniform thin strips so they cook evenly.
Step 3 – Nestle in the Sausage. Place the Italian sausage links on top of the vegetables, nestling them gently into the sauce mixture.
Step 4 – Set It and Forget It. Cover the slow cooker with the lid. Cook on HIGH for 3–4 hours or LOW for 6–8 hours, depending on your schedule.
Pro Tip: Check at the 3-hour mark on HIGH—some slow cookers run hotter than others.
Step 5 – Serve and Enjoy. Serve the sausage and peppers hot, either as-is, over pasta or rice, or inside a hoagie roll for a classic sandwich.
Serving Suggestions
- With a Side Salad: A simple mixed greens salad complements the rich, saucy dish.
- Classic Sandwich: Serve on toasted hoagie rolls with a sprinkle of shredded mozzarella similar to our Crock Pot Italian Beef.
- Over Pasta: Spoon sausage and peppers over rigatoni, penne, or spaghetti.
- With Rice: A great gluten-free option—try white, brown, or cauliflower rice.
- Polenta Base: Serve over creamy polenta for a rich and rustic twist. This is one of my favorites!!
Frequently Asked Questions (FAQs)
Can I use frozen sausage?
Yes, but make sure to thaw them completely before adding to the slow cooker for even cooking and food safety.
Do I have to brown the sausage first?
Not at all! It’s an options because browning adds texture and deeper flavor, but skipping it keeps the recipe quick and simple.
Can I cook it on high the whole time?
Absolutely. Cook on HIGH for 3–4 hours if you’re short on time. Just check that the sausage reaches an internal temp of 160°F.
Can I make this recipe ahead of time?
Yes! It stores beautifully. You can make it the day before and reheat it for a quick dinner or meal prep lunches.
What kind of sausage works best?
Italian sausage (mild, sweet, or spicy) is traditional, but you can use turkey or chicken sausage for a lighter version.
Storage & Reheating
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months. Let cool completely before freezing.
Reheating
- Microwave: Heat in 60–90 second intervals, stirring occasionally.
- Stovetop: Reheat over medium-low heat in a saucepan until warmed through.
- Oven: Cover with foil and heat at 350°F for about 15 minutes.
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Slow Cooker Sausage and Peppers
Ingredients
- 32 ounces Marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 Bell peppers, Mix of red, green, and yellow with stem and seeds removed, cut into thin strips
- 1 large Onion, cut into thin strips
- 2 cloves Garlic, finely minced
- 2 pounds Italian sausage links
Instructions
- Pour the marinara into the slow cooker followed by the Italian seasoning, salt, and pepper. Stir together.
- Add the green, red, and yellow pepper strips, the onion strips, and the mined garlic to the sauce and press them down into it.
- Top with the sausage links nestling them into the sauce.
- Cover with the lid and cook for 3-4 hours on high or 6-8 hours on low.
- Serve on its own or over rice or pasta.
Nutrition
