There’s something about the smell of sausage and peppers simmering away that takes me right back to my grandmother’s kitchen. She used to make Slow Cooker Sausage & Peppers the old-fashioned way—cooked low and slow until perfect. This is the kind of meal that feels like home, no matter where you are.
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I love a recipe that lets me walk away and come back to a dinner that’s practically ready to serve, and this one is exactly that. Just toss everything in, let time work its magic, and you’ll end up with tender sausages, sweet peppers, and a sauce that’s begging to be soaked up with some crusty bread. Whether you serve it in hoagie rolls, over rice, or just straight from the Crock Pot with a fork, this dish is pure comfort food with none of the hassle.
And let’s be honest—some days, you just don’t have time to stand over a stove. That’s why this slow cooker version is a lifesaver. It’s hearty enough to feed a crowd, simple enough for a weeknight, and always a hit at the table. If you’re looking for a no-fuss, full-flavor meal that practically cooks itself, my grandmother would tell you this one’s a keeper.
I use mild Italian sausage in this dish, but you could also use spicy if you prefer. I also love a mix of peppers. Some red, some yellow, some green. It may look like a lot of peppers at first, but they cook down in the slow cooker.
History
Slow Cooker Sausage & Peppers is a modern twist on a traditional Italian-American dish that has been enjoyed since the late 19th and early 20th centuries. The combination of sausage and bell peppers became popular in the United States, particularly in Italian-American communities, as a way to use inexpensive, flavorful ingredients in a simple, hearty meal. Traditionally, sausage and peppers were cooked together in a skillet or roasted, but the slow cooker version gained popularity in the 1970s and 1980s as slow cookers became a household staple. This method allows the flavors to meld together beautifully over hours, making it a convenient, hands-off meal perfect for busy families. Today, Slow Cooker Sausage & Peppers remains a beloved dish for its rich flavors and ease of preparation.
Ingredients
- Italian sausage links – I like mild sausage but you could use hot, or even a combination of both.
- Yellow onion – You can use yellow, brown, white or even sweet onion.
- Garlic – Use fresh garlic, not jarlic!
- Red peppers – Seeded and sliced.
- Yellow peppers – Seeded and sliced.
- Green pepper – Seeded and sliced.
- Italian seasoning
- Marinara sauce – Or your favorite tomato sauce.
How To Make Slow Cooker Sausage & Peppers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the marinara sauce to the bottom of your slow cooker insert. Pop the lid on and set it to high so the sauce can start warming while you prep everything else. A programmable slow cooker with a locking lid is great here, especially if you like to move it around without spills.
Heat a large skillet over medium-high heat and brown the sausage links, turning them 1 to 2 times to get a nice golden color. You are just building flavor here, so they do not need to cook all the way through. Add a tablespoon of oil if your sausage is lean. Transfer the browned sausages to the slow cooker and arrange them right on top of the sauce. I like using silicone-tipped tongs to keep the sausages intact and easy to handle.
In the same skillet, sauté the sliced onion over medium heat until it starts to soften, about 8 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Scatter the onions and garlic evenly over the sausage in the slow cooker.
Layer the sliced bell peppers over the onions, then sprinkle the Italian seasoning over everything. A pinch bowl set makes seasoning quick and keeps your counters tidy.
Cover the slow cooker and cook on high for about 3 hours or on low for about 5 hours, until the sausage reaches an internal temperature of 165°F and the peppers are tender.
Serve the sausage and peppers on a bun with a sprinkle of cheese, or spoon them over pasta or creamy polenta for a cozy, satisfying meal. This one is always a crowd pleaser, and leftovers are even better the next day.
Chef Jenn’s Tips
- If you like a little heat, use spicy Italian sausages instead of sweet ones.
- Browning the sausages before adding them to the slow cooker adds extra flavor, but you can skip this step if you’re short on time.
- For a thicker sauce, remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
- This dish is even better the next day—let it sit overnight in the fridge for the flavors to develop even more.
Make It A Meal
Slow Cooker Sausage & Peppers is delicious on its own, but it’s even better when served with the right sides. Try it on a toasted hoagie roll for a classic sandwich, over pasta for a hearty meal, or alongside a fresh green salad and garlic bread. For a low-carb option, serve it with cauliflower rice or zucchini noodles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the dish cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Reheat in the microwave or on the stovetop over low heat until warmed through.
Slow Cooker Sausage & Peppers
Ingredients
- 2 pounds Italian sausage links
- 1 yellow onion
- 2 cloves garlic minced
- 2 red peppers seeded and sliced about ¼-inch thick
- 2 yellow peppers seeded and sliced about ¼-inch thick
- 1 green pepper seeded and sliced about ¼-inch thick
- 1 tablespoon Italian seasoning
- 24 ounces marinara sauce
Instructions
- Add the marinara sauce to the bottom of your slow cooker’s insert and set it to high with the lid on.
- Brown the sausage links in a large skillet over medium-high heat. Turn them 1-2 times to get a nice brown on them, but you don’t need to cook them through. Add a tablespoon of oil if your sausage isn’t very fatty. Transfer the browned sausage to the slow cooker and arrange them on top of the sauce.
- Sauté the sliced onion over medium heat until it starts to soften, about 8 minutes. Add the minced garlic and cook for an additional minute. Scatter the sauteed onions and garlic over the browned sausage in your slow cooker.
- Scatter the sliced bell peppers over the top of the onions, then sprinkle the Italian seasoning over it all.
- Put the lid on the slow cooker and cook on high for about 3 hours or on low for about 5 hours or until the sausage is cooked (165-F).
- Serve on a bun with a sprinkle of cheese on top, or serve on top of pasta or polenta.
Notes
Chef Jenn’s Tips
- If you like a little heat, use spicy Italian sausages instead of sweet ones.
- Browning the sausages before adding them to the slow cooker adds extra flavor, but you can skip this step if you’re short on time.
- For a thicker sauce, remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
- This dish is even better the next day—let it sit overnight in the fridge for the flavors to develop even more.