Introduction

Hey there, friend! Pull up a chair. Let’s talk about those recipes that just feel like a warm hug on a chilly evening, or maybe a lazy Sunday afternoon when you want something hearty and delicious without being glued to the stove. Slow Cooker Sausage and Peppers is that recipe for me. It’s one of those magical meals you can toss together with minimal fuss, let your slow cooker do all the work, and come back hours later to a kitchen filled with the most incredible aromas. It reminds me of simpler times, gathering around the table, and just enjoying good food and good company. And trust me, this version is so easy, it practically makes itself!

Why You’ll Love This Recipe

Fast prep: You’ll have everything in the slow cooker in under 15 minutes!
Super Easy: No complicated steps, just dump, stir, and wait for deliciousness.
Feeds a Crowd: Perfect for potlucks, game days, or feeding hungry family members.
Versatile: Delicious served in so many ways!

Ingredients

Gather ’round, let’s chat about what you’ll need to make this slow cooker wonder happen. Most of these are probably already in your pantry or fridge!

1 tbsp Olive oil: Just a little bit if you choose to brown your sausage – it adds a nice flavor foundation.
6 medium Sausage links: Use your favorite! Sweet Italian, hot Italian, even chicken sausage works beautifully here.
3 large Bell peppers: I love using a mix of colors – red, green, yellow, orange – they make the dish so vibrant and add different sweet notes. Slice them into nice strips.
1 large Onion: A classic partner to peppers and sausage. Slice it into half moons.
6 cloves Garlic: Don’t be shy with the garlic! Mince it up; it adds so much flavor.
1 tbsp Italian seasoning: This little blend does all the heavy lifting for that classic Italian flavor.
1/2 tsp Sea salt: To enhance all those lovely flavors.
1/4 tsp Black pepper: Freshly ground is always best!
1 1/2 cups Marinara sauce: Use your favorite jarred sauce! Choose one with good flavor that you love.

How to Make It

Alright, let’s get this deliciousness into your slow cooker. It’s ridiculously simple, I promise!

First things first, if you want to add an extra layer of flavor (and I highly recommend it!), you can brown your sausage links. Just heat that tablespoon of olive oil in a skillet over medium heat and give them a quick sear on all sides until they’re nicely browned. This isn’t strictly necessary, but it really boosts the taste!
Now, it’s time for the slow cooker magic. If you browned the sausages, add those lovely links in. If you skipped browning (no judgment!), add them in raw.
Pile in your gorgeous bell pepper strips, sliced onion, minced garlic, Italian seasoning, sea salt, and black pepper right on top of the sausage.
Pour that 1 1/2 cups of marinara sauce over everything.
Give everything a good stir to make sure all those veggies, sausage, and seasonings are coated in that lovely sauce.
Pop the lid on your slow cooker.
Now, let your slow cooker do its thing! Cook on LOW for 6-8 hours, or if you’re in a bit more of a hurry, you can cook on HIGH for 3-4 hours. You’ll know it’s ready when the peppers and onions are wonderfully tender and the sausage is cooked all the way through.
Once it’s done, give it a gentle stir and get ready to serve! It’s going to smell heavenly.

Substitutions & Additions

This recipe is super forgiving and adaptable! Here are a few ideas to switch things up:

Sausage Swaps: Try chicken sausage, turkey sausage, or even plant-based sausage for a different twist. Spicy sausage adds a nice kick!
Veggie Boost: Feel free to add other veggies like zucchini, mushrooms, or even a can of diced tomatoes (drained) for more depth.
Spice It Up: Add a pinch of red pepper flakes if you like things hotter.
Herb Power: Stir in some fresh basil or parsley just before serving for a burst of fresh flavor.
Different Sauces: While marinara is classic, you could try a different tomato-based sauce or even a arrabiata sauce for heat.

Tips for Success

A few little pointers to make sure your slow cooker sausage and peppers turn out perfect every time:

Browning matters (but isn’t required): While you can skip browning the sausage, taking those few extra minutes really develops a deeper flavor. Totally up to you and your time!
Don’t Peek Too Much: Resist the urge to lift the slow cooker lid constantly! Each time you open it, you lose heat and add about 20-30 minutes to the cooking time.
Cut Veggies Uniformly: Try to slice your peppers and onions relatively consistently so they cook evenly.
Low vs. High: Low and slow cooking often yields more tender results, but high works great if you’re short on time. Just keep an eye on it so the veggies don’t get too mushy on high.

How to Store It

Got leftovers? Lucky you! This dish is often even better the next day.

Let the sausage and peppers cool completely before storing.
Transfer leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days.
It also freezes beautifully! Place cooled leftovers in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Got questions? I’ve got answers!

Can I put frozen sausage in the slow cooker?

It’s generally not recommended to put frozen meat directly into a slow cooker, as it keeps the temperature in the “danger zone” for too long. Thaw your sausage in the refrigerator overnight first.

What should I serve this with?

Oh, so many options! Serve it over pasta, rice, mashed potatoes, polenta, or in hero rolls for classic sausage and pepper sandwiches. A simple side salad or crusty bread is also great.

My peppers and onions are too watery, what went wrong?

Veggies release a lot of moisture as they cook. If you find it too watery, you can drain off some of the liquid before serving, or leave the lid ajar for the last 30 minutes of cooking to let some steam escape and the sauce thicken slightly.

Easy Slow Cooker Sausage and Peppers

A simple and hearty comfort meal that requires minimal prep, perfect for a lazy day or feeding a crowd. Toss everything into the slow cooker and let it work its magic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Equipment

Slow Cooker
Skillet Optional, for browning sausage

Ingredients

1 tbsp Olive oil
6 Medium sausage links Sweet Italian, hot Italian, chicken, or plant-based
3 Large bell peppers Mixed colors, sliced into strips
1 Large onion Sliced into half moons
6 cloves Garlic Minced
1 tbsp Italian seasoning
0.5 tsp Sea salt
0.25 tsp Black pepper Freshly ground
1.5 cups Marinara sauce Your favorite jarred sauce

Instructions

First things first, if you want to add an extra layer of flavor (and I highly recommend it!), you can brown your sausage links. Just heat that tablespoon of olive oil in a skillet over medium heat and give them a quick sear on all sides until they're nicely browned. This isn't strictly necessary, but it really boosts the taste!
Now, it's time for the slow cooker magic. If you browned the sausages, add those lovely links in. If you skipped browning (no judgment!), add them in raw.
Pile in your gorgeous bell pepper strips, sliced onion, minced garlic, Italian seasoning, sea salt, and black pepper right on top of the sausage.
Pour that 1 1/2 cups of marinara sauce over everything.
Give everything a good stir to make sure all those veggies, sausage, and seasonings are coated in that lovely sauce.
Pop the lid on your slow cooker.
Now, let your slow cooker do its thing! Cook on LOW for 6-8 hours, or if you're in a bit more of a hurry, you can cook on HIGH for 3-4 hours. You'll know it's ready when the peppers and onions are wonderfully tender and the sausage is cooked all the way through.
Once it's done, give it a gentle stir and get ready to serve! It's going to smell heavenly.

Notes

This recipe is versatile. Try chicken, turkey, or plant-based sausage. Add other veggies like zucchini or mushrooms. Spice it up with red pepper flakes. Stir in fresh basil or parsley before serving. Browning the sausage is optional but adds flavor. Avoid lifting the slow cooker lid too often. Cut vegetables uniformly. If the sauce is too watery, drain some liquid or leave the lid ajar for the last 30 minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw frozen sausage before adding to the slow cooker.