This easy slow cooker sausage and peppers recipe delivers tender Italian sausage, sweet onions, colorful bell peppers, garlic, and tomatoes after just 5 to 6 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH. With only 15 to 20 minutes of preparation, it is a comforting Crockpot dinner for 4 to 6 people.
The finished dish is saucy, savory, lightly sweet from the softened peppers, and wonderfully aromatic from Italian seasoning and garlic. Serve the sausage and peppers in toasted hoagie rolls, spoon them over pasta, rice, or polenta, or enjoy them with crusty bread for an unfussy family meal.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot sausage and peppers recipe is the kind of dinner that makes a busy day easier. The slow cooker does nearly all the work, while the combination of sausage, tomatoes, onions, and peppers creates a full-flavored meal from simple grocery-store ingredients.
Browning the sausage first is optional, but it is worth the extra skillet. A quick 5-7 minute sear adds savory browned flavor and helps remove some excess grease before the sausage joins the slow cooker.
The recipe is also flexible at serving time. You can make generous sandwiches, build bowls with rice or pasta, or keep it low-fuss with warm crusty bread for dipping into the tomato sauce.
If you enjoy comforting slow cooker dinners with rich sauce, our slow cooker meatballs are another cozy option to keep on your meal plan.
Ingredients You’ll Need
The ingredient list is short, colorful, and easy to find. Choose mild or hot Italian sausage links depending on the flavor your family prefers.
- Italian sausage: Use 1 1/2 to 2 pounds of links. Pork sausage should reach 160°F, while poultry sausage should reach 165°F.
- Peppers and onion: One green, one red, and one yellow or orange bell pepper provide sweetness, color, and texture alongside one large yellow onion.
- Aromatic flavor: Three minced garlic cloves, Italian seasoning, salt, and black pepper round out the dish.
- Tomato base: Undrained diced tomatoes and an 8-ounce can of tomato sauce create the slow-cooker sauce.
- Optional finishing touches: Olive oil for browning, red pepper flakes for heat, and parsley or Parmesan for serving.
Use the diced tomatoes undrained, and do not add extra liquid. The vegetables, tomatoes, and sausage release enough moisture as they cook, while the covered slow cooker allows very little evaporation.
How to Make It Step-by-Step
Step 1: Prepare the vegetables by thinly slicing the yellow onion and slicing all three bell peppers. Mince the garlic finely so it disperses into the sauce and seasons every bite.
Step 2: Brown the sausage in a skillet with the olive oil, if using. Cook for 5-7 minutes, turning the links to brown several sides; the centers can still be undercooked because they will finish in the slow cooker.
Step 3: Add the sliced onion, bell peppers, and minced garlic to the slow cooker. Spread them across the bottom so the sausage will rest over a flavorful bed of vegetables.
Step 4: Place the browned sausage into the Crockpot. Leave the links whole for a rustic presentation, or cut them into 1 1/2- to 2-inch pieces for easy sandwich-size portions.
Step 5: Pour the undrained diced tomatoes and tomato sauce over the sausage and vegetables. Add the Italian seasoning, salt, black pepper, and red pepper flakes if you want a gentle spicy kick.
Step 6: Stir gently to distribute the ingredients. Avoid vigorous stirring, especially if the sausage has been cut, because you want the links or pieces to remain substantial.
Step 7: Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours. The dish is ready when the peppers are tender and the sausage reaches a safe internal temperature of at least 160°F for pork or 165°F for poultry.
Step 8: Slice whole links before serving, if needed, and spoon plenty of tomato sauce over each portion. Add chopped parsley or grated Parmesan, then serve with toasted hoagie rolls, pasta, rice, polenta, or crusty bread.
For another family-friendly Crockpot comfort meal, try our slow cooker macaroni and cheese alongside a simple green salad.
Pro Tips for Tender Sausage and Peppers
Choose the right sausage. Mild Italian sausage creates a balanced, family-friendly dish, while hot sausage and a small amount of red pepper flakes bring extra warmth. You can also combine mild and hot links for a mixed platter.
Cut consistently. Even pepper strips cook at a similar rate, and 1 1/2- to 2-inch sausage pieces are easy to tuck into rolls. If you prefer to slice the sausage after cooking, keep the links whole during the slow-cooking stage.
Protect the texture. Peppers cooked from the beginning become very tender and blend into the sauce. For firmer peppers with more bite, add them during the final 1-2 hours of cooking instead.
Keep the lid closed. Slow cookers depend on retained heat and moisture. Opening the lid repeatedly can extend the cooking time, so check near the end rather than stirring often.
Brown for depth. The dish will still work without browning, but the skillet step contributes a richer roasted flavor and can reduce excess grease in the finished sauce. Carefully drain or discard skillet grease before transferring the sausage.
When you want another hearty bowl from the slow cooker, our cabbage beef soup offers a satisfying combination of vegetables and tender meat.
Serving Ideas
The classic presentation is a toasted hoagie roll filled with sausage, peppers, onions, and a spoonful of tomato sauce. Toasting the roll gives it enough structure to hold the juicy filling and adds a pleasant crisp contrast.
- Serve over spaghetti, penne, or another sturdy pasta.
- Spoon over steamed white rice or brown rice.
- Pair with creamy polenta for a cozy dinner.
- Serve with crusty bread to soak up the tomato sauce.
- Top with fresh parsley, grated Parmesan, or both.
A crisp green salad, roasted vegetables, or simple steamed broccoli can balance the richness of the sausage. For a different slow cooker dinner with warm spices and a creamy sauce, see our slow cooker butter chicken.
Storage, Reheating, and Make-Ahead Tips
Cool leftovers promptly, then transfer the sausage, peppers, and sauce to airtight containers. Refrigerate and enjoy within the usual safe leftover window, reheating portions until hot throughout.
Reheat gently in a saucepan over medium-low heat, in the microwave in short intervals, or in the slow cooker on a suitable warm setting. Add a splash of the existing tomato sauce only if needed; avoid adding unnecessary water.
The dish is especially convenient for meal prep because the flavors remain satisfying after reheating. Store the sausage and sauce separately from rolls, pasta, rice, or polenta so the serving base does not become soggy.
For a lighter meal-prep idea featuring vegetables and seafood, our garlic butter shrimp with asparagus is another quick recipe to bookmark.
Easy Slow Cooker Sausage and Peppers
Ingredients
Method
- Slice the onion and bell peppers, and mince the garlic. Keep the pepper strips fairly substantial so they hold their shape during slow cooking.
- For better flavor, warm the olive oil in a skillet over medium heat. Brown the sausage for 5-7 minutes, turning it to color several sides; it does not need to be fully cooked at this point.
- Place the sliced onion, bell peppers, and minced garlic in the slow cooker. Add the browned sausage, either as whole links or in 1 1/2- to 2-inch pieces.
- Pour in the undrained diced tomatoes and tomato sauce. Sprinkle in the Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Stir gently to distribute the sauce, vegetables, and sausage without breaking up the peppers. Do not add extra water or broth.
- Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours. The sausage must reach at least 160°F for pork sausage or 165°F for poultry sausage, and the peppers should be tender.
- If you cooked whole sausage links, slice them before serving. Taste the sauce and adjust only if needed, remembering that the sausage and canned tomatoes already provide savory seasoning.
- Spoon the sausage, peppers, onions, and tomato sauce into toasted hoagie rolls or serve over pasta, rice, polenta, or alongside crusty bread. Finish with parsley or Parmesan if desired.
Notes
Final Thoughts
This easy slow cooker sausage and peppers recipe proves that a handful of everyday ingredients can become a memorable dinner with very little hands-on effort. Browning the sausage gives the best flavor, but even the no-skillet version produces tender sausage, soft peppers, sweet onions, and a rich tomato sauce.
Keep the ingredients as written, skip the extra liquid, and use a thermometer to confirm the sausage reaches the correct safe temperature. Then choose your favorite serving style, from toasted hoagie rolls to pasta, rice, polenta, or warm bread.
Whether you are feeding the family on a weeknight or preparing food for a relaxed weekend gathering, this Crockpot classic brings color, comfort, and plenty of saucy flavor to the table.