Slow Cooker Sausage and Peppers Recipe

This mouthwatering Slow Cooker Sausage and Peppers recipe transforms simple ingredients into a spectacular, flavor-packed meal with minimal effort. The sausages become tender and juicy while the peppers and onions melt into a sweet, savory mixture that’s enhanced by garlic and Italian seasonings. Best of all, your slow cooker does most of the work, making this the perfect solution for busy weeknights or lazy weekends when you want something delicious without being tied to the kitchen.

Why You’ll Love This Recipe

• Hands-Off Cooking: Just a quick browning step and then your slow cooker takes over, freeing you up to do other things while dinner practically makes itself.
• Incredible Flavor Development: The slow cooking process allows the flavors to meld together beautifully, creating a depth that’s hard to achieve with quick-cooking methods.
• Versatile Serving Options: Enjoy this dish on hoagie rolls, over pasta, with rice, or even as a low-carb option over zucchini noodles or cauliflower rice.
• Perfect for Meal Prep: This recipe makes excellent leftovers that taste even better the next day as the flavors continue to develop.

this Recipe

Ingredients You’ll Need

• Pork sausage links: The star of the show! They release their delicious fat and flavor as they cook, infusing the entire dish. Italian sausages work perfectly, but any variety you enjoy will work.
• Bell peppers: Use a variety of colors (red, yellow, orange, green) for the most vibrant presentation and a mix of sweet and slightly bitter flavors.
• Onion: Becomes sweet and meltingly tender during the slow cooking process, creating a beautiful foundation for the dish.
• Garlic: Adds an aromatic depth that pairs perfectly with the sausage and peppers.
• Italian seasoning: A convenient blend of Mediterranean herbs that perfectly complements the other ingredients.
• Salt and pepper: Essential for bringing out all the other flavors.
• Olive oil: Used for browning the sausages, adding flavor and preventing sticking.
• Marinara sauce: Provides moisture and creates a delicious sauce that ties everything together. Choose a good quality sauce since it’s a key flavor component.

Variations

Different Proteins

Swap the pork sausage for chicken sausage, turkey sausage, or even vegetarian sausages for a lighter option.

Spice Level Adjustments

Add red pepper flakes for heat, or choose hot Italian sausages instead of mild for a spicier version.

Additional Vegetables

Throw in some mushrooms, zucchini, or eggplant for extra vegetables and varied texture.

White Wine Version

Add 1/4 cup of white wine to the marinara for a more complex flavor profile.

How to Make Slow Cooker Sausage and Peppers

Step 1: Brown the Sausages

Heat olive oil in a large skillet over medium-high heat. Add the sausage links and cook for about 2 minutes per side until they’re nicely browned on the outside. Don’t worry about cooking them through—they’ll finish in the slow cooker.

Step 2: Prepare the Vegetable Base

While the sausages are browning, add the bell pepper strips, sliced onions, minced garlic, Italian seasoning, salt, and pepper to your slow cooker. Toss everything together so the vegetables are evenly coated with the seasonings.

Step 3: Add Marinara and Sausages

Pour the marinara sauce evenly over the vegetable mixture. Place the browned sausages on top of everything.

Step 4: Slow Cook

Cover and cook on Low for 4-5 hours or on High for 2-3 hours, until the sausages are completely cooked through and the vegetables are tender.

Pro Tips for Making the Recipe

• Don’t Skip the Browning: Taking a few minutes to brown the sausages creates a delicious caramelized exterior and prevents them from looking pale and unappetizing.
• Cut Vegetables Uniformly: Slice the peppers and onions to similar thickness so they cook at the same rate.
• Layer Properly: Placing the sausages on top of the vegetables allows their flavorful juices to drip down and season everything beneath them.
• Sauce Consistency: If you prefer a thinner sauce, add a splash of chicken broth or water. For a thicker sauce, leave the slow cooker lid slightly ajar during the last 30 minutes of cooking.

How to Serve

Classic Sandwich Style

Serve on toasted hoagie rolls or sub buns with provolone cheese melted on top for the quintessential sausage and peppers sandwich experience.

Over Starches

Spoon over polenta, pasta, or rice for a hearty, comforting meal.

Low-Carb Options

For a lighter meal, serve with a side salad or over cauliflower rice or zucchini noodles.

Accompaniments

Pair with a simple green salad dressed with olive oil and vinegar or some crusty Italian bread to soak up the delicious sauce.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day, making this perfect for meal prep.

Freezing

This dish freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Perfect for batch cooking and future quick meals.

Reheating

Thaw overnight in the refrigerator if frozen, then reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring between each until hot. Add a splash of water or broth if the sauce has thickened too much.

FAQs

Can I use frozen peppers and onions in this recipe?
Absolutely! Frozen peppers and onions work wonderfully in this recipe and can be a real time-saver. No need to thaw them first—just add them directly to the slow cooker. You might want to drain any excess liquid that accumulates during cooking if using frozen vegetables.

What’s the best type of sausage to use?
Italian sausage (sweet, mild, or hot) is traditional and works beautifully, but don’t be afraid to experiment! Chicken or turkey sausages, bratwurst, kielbasa, or even chorizo can create delicious variations. Just remember that different sausages will alter the overall flavor profile of the dish.

Can I make this recipe in an Instant Pot instead?
Yes! Use the sauté function to brown the sausages, then add all ingredients and cook on high pressure for 10-12 minutes with a natural release. You’ll get similar results in a fraction of the time, though the flavors may not be quite as developed as the slow cooker version.

My sauce seems too watery—how can I thicken it?
Vegetables release moisture as they cook, which can sometimes lead to a thinner sauce. To thicken it, remove the lid for the last 30 minutes of cooking time. Alternatively, transfer the sauce to a saucepan and simmer it on the stovetop until it reaches your desired consistency, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Final Thoughts

This Slow Cooker Sausage and Peppers recipe is truly comfort food at its finest—simple, satisfying, and packed with flavor. I love how versatile it is, working just as well for a casual family dinner as it does for feeding a crowd at a game day gathering. The slow cooker approach means you get maximum flavor with minimal effort, and the leftovers (if there are any!) taste even better the next day. Give this recipe a try the next time you’re craving something hearty and delicious without the fuss!

Print