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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.
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Prep Time 15 minutes
Cook Time 6 hours

Equipment

  • Slow Cooker
  • Skillet Optional, for browning sausage

Ingredients
  

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.