Sausage and peppers in clay pot

This Slow Cooker Sausage and Peppers recipe is a set-it-and-forget-it dish that delivers great Italian flavor with just a few minutes of prep. Just throw everything into the slow cooker and let it do the work.

Flavor: Italian sausage is simmered in a rich marinara with sweet peppers and onions, creating a bold, inviting, garlicky tomato flavor in every bite.
Why do it: The first time I did this, it instantly became a busy weeknight standby. Preparation is quick and coming home to a finished meal can’t be beat!
Recommended tools: A 6-quart slow cooker and a large skillet if you want to brown the sausages first.
Service Suggestions: Serve over hoagie rolls, over pasta, rice, cauliflower rice, or creamy polenta.

Italian sausages, oil, marinara, seasonings, onion, garlic, pepper, salt and pepper with labels for making slow cooker sausages and peppers

Pepper Picks and Swaps

Bell peppers: Choose bell peppers of all colors for sweetness and cut them into thick slices so they will hold up in the slow cooker. Frozen works, but it will be softer.
Sausage: This recipe works well with spicy or mild sausages, so choose whichever works best for you. Chicken or turkey sausages work well too!
Seasoning: Add red pepper flakes for heat, make your own Italian seasoning, or replace with oregano and basil.
marinara: Use a high-quality store-bought marinara or make homemade marinara.
Variations: Add mushrooms for a more savory flavor, add spinach last and cook until wilted, or top with provolone or mozzarella for a melty finish.

chop bell peppers and onion to make slow cooker sausage and peppers

adding bell peppers, garlic onion, and seasonings to the slow cooker to make slow cooker sausage and peppers

Easy Slow Cooker Sausages and Peppers

Chop the bell peppers and onion and add them to the slow cooker.
Add Italian seasoning, garlic, and marinara sauce.
Top with sausage and cook. (full recipe below).

Deeper flavor: In a skillet, brown sausages 2 minutes per side before adding to slow cooker.
Young vegetables: Cut the peppers and onions into thick slices so they hold up well in the slow cooker.
Juicy Sausages: Place the sausages on top of the vegetables so they cook, not boil.
Sauce Sauce: Taste the sauce at the end and add salt or Italian seasoning if necessary.
Sandwich night: Toast the hoagie buns so they don’t get soggy. Pour in the peppers and sauce just before serving.
Firmer peppers: Add half the peppers during the last hour of cooking.
Thicker sauce: Open lid for last 20 to 30 minutes and cook on HIGH to reduce liquid.

Slow Cooker Sausage and Pepper-Dipped Hot Dog Buns

Advance and Frieza wins

Store leftovers in an airtight container in the refrigerator for up to 4 days or up to 3 months in the freezer. Defrost in the refrigerator overnight. Reheat on the stove over medium-low heat or in the microwave in short bursts. If necessary, add a tablespoon of marinara to loosen it.

Leftovers are great mixed with pasta, piled on toasted bagels with provolone cheese, or over polenta.

Cozy Italian-inspired dinners

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 5 minutes

Cooking time 2 hours

Total Time 2 hours 5 minutes

Chop the bell peppers and onions and add them to the bottom of a 6-quart slow cooker.
Add the oil, garlic, Italian seasoning and salt. Mix well to combine.
Pour marinara sauce over top.
Optional: If desired, brown the sausages in a skillet over medium heat for 2 minutes on each side.
Place the sausages on top of the vegetables. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until sausages are cooked through and vegetables are tender.

They are perfect to serve on toasted rolls or over pasta or polenta.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Entree, slow cooker

Kitchen American

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