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Slow Cooker Sausage and Peppers is an easy weeknight dinner the whole family will love. Italian sausages cook low and slow with bell peppers, onions, and marinara sauce until they’re tender, juicy, and full of flavor. Serve them stuffed in hoagie rolls for hearty sandwiches or over pasta for a simple Italian meal.
If you love easy sausage dinners, try this Smoked Sausage Potato Sheet Pan Dinner or One Pot Cheesy Smoked Sausage Pasta Skillet. For something with a little kick, this One Pot Cajun Sausage and Rice is always a hit.
3 Tips That Make or Break This Recipe
A few simple tips will help you get the best results from this recipe.
- Don’t pierce the sausages. It might be tempting, but piercing the casings lets all those flavorful juices escape. Keep them intact for tender, juicy sausages that still have a slight snap when you bite into them.
- Low and slow is best. Cooking on low for 4 to 5 hours gives you the most tender sausages with the best texture. The high setting works in a pinch (2 to 3 hours), but the results won’t be quite as good.
- Choose sweet or hot sausage based on your preference. This recipe works with either mild (sweet) Italian sausage or spicy Italian sausage. Your choice affects the heat level of the entire dish, so pick based on what your family enjoys.
RECIPE WALK-THROUGH
How to Make Crockpot Sausage and Peppers
See the recipe card below for full, detailed instructions
This recipe comes together quickly with just 15 minutes of hands-on prep. From there, the slow cooker does the work while you go about your day.
Step 1: Brown the Sausages
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage links and sear for 2 to 3 minutes per side until golden brown.
You’re not cooking them through here, just building color and flavor on the outside.
- Dump-and-go option: Browning adds color and deeper flavor (and I highly recommend it). However, for a dump-and-go option, you can skip browning and add raw sausages directly to the slow cooker.
Step 2: Layer and Cook
Place the browned sausages in the bottom of your slow cooker. Add the sliced bell peppers and onions on top. Sprinkle with oregano, basil, salt, pepper, and tuck in a bay leaf. Pour the marinara sauce over everything and stir gently to combine.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The sausages are done when they reach an internal temperature of 160°F. The peppers and onions should be soft and tender, simmered in that rich tomato sauce.
- About the peppers: Green bell peppers hold their shape a bit better and have a slightly more savory flavor. Red, yellow, and orange peppers get softer and sweeter as they cook. Use whatever colors you prefer, or mix them for a colorful presentation.
Step 3: Serve
Once everything is cooked, remove the bay leaf and serve immediately. You can also switch the slow cooker to the warm setting and hold for up to 2 hours, which makes this perfect for game day gatherings or feeding a crowd.
For sandwiches: Brush the insides of hoagie rolls with butter and toast under the broiler until golden around the edges. Place a sausage in each roll, top with peppers, onions, and sauce, then add fresh mozzarella or parmesan. Broil for another minute or two until the cheese melts.
For pasta: Serve over cooked spaghetti, penne, or your favorite pasta shape. Spoon plenty of that luscious sauce on top and finish with grated parmesan and fresh basil or parsley.
Stovetop Option
If you don’t have a slow cooker or need dinner faster, you can make this on the stovetop in about an hour.
Brown the sausages and onions in a tablespoon of olive oil in a large, heavy-bottomed pot or dutch oven over medium-high heat for about 6 minutes. Add the sliced peppers, marinara sauce, and seasonings. Stir everything together and bring to a boil. Reduce heat, cover, and simmer for 45 minutes to an hour until the sausages are cooked through and the peppers are tender.
What to Serve with Sausage and Peppers
Our favorite way to enjoy this meal is stuffed into toasted hoagie rolls with melted mozzarella or parmesan on top. A simple Olive Garden Salad or Caesar Salad on the side rounds out the meal perfectly.
Here are some other ways to serve crockpot sausage and peppers:
- Over pasta with Buttered Noodles, Garlic Parmesan Pasta, or spaghetti
- On garlic bread for a twist on the classic sandwich, similar to how we make our Garlic Bread
- Over polenta or mashed potatoes for a heartier, comfort food style meal
Storage Tips
Storage and Make Ahead Tips
Storage: Place leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Fully cooked sausages and sauce freeze well in a resealable freezer bag or airtight container for up to 6 months. Thaw completely in the refrigerator before reheating.
Reheating: Warm leftovers in the microwave or in a small saucepan on the stove over medium-low heat until heated through.
Make-ahead tip: You can slice the peppers and onions up to a day ahead and store them in the refrigerator. When you’re ready to cook, just layer everything in the slow cooker and go.
Frequently Asked Questions
Can you put raw sausages in the slow cooker?
Yes, you can add raw sausages directly to the slow cooker if you’re short on time. Browning first adds color and flavor, but it’s not required for food safety. The sausages will cook through completely during the slow cooking process.
What temperature should Italian sausage be cooked to?
Italian sausage is fully cooked and safe to eat when it reaches an internal temperature of 160°F. Use an instant-read thermometer to check the thickest part of the sausage.
Can you use frozen sausage in the slow cooker?
It’s best to thaw sausages completely before adding them to the slow cooker. Cooking from frozen means the meat spends too long in the temperature “danger zone” as it slowly warms up, which can allow bacteria to grow. Thaw sausages in the refrigerator overnight for best results.
More Italian Sausage Recipes
- Grilled Sausage and Peppers Foil Packets
- Italian Sausage & Tortellini Skillet
- Italian Sausage Meatballs
- Sheet Pan Sausage and Veggies
Slow Cooker Sausage and Peppers
Ingredients
- 1 pound Italian sausage links (about 5 links)
- 3 bell peppers (any color), seeded and cut into strips
- 1 medium onion (red or white), cut into strips
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups marinara sauce (one 24-ounce jar or homemade)
- Fresh minced parsley or basil for garnish
- For serving: hoagie rolls or cooked pasta, fresh grated mozzarella or parmesan cheese
Instructions
- Brown the sausages (optional). Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the sausages for 2 to 3 minutes per side until golden brown. They don't need to be cooked through.
- Layer in the slow cooker. Place the sausages in the bottom of the slow cooker. Top with bell pepper strips, onion strips, and minced garlic. Sprinkle with oregano, basil, salt, and pepper. Add the bay leaf.
- Add the sauce. Pour the marinara sauce over the top and gently stir to combine.
- Cook. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the sausages reach an internal temperature of 160°F and the peppers are tender.
- Serve. Remove the bay leaf. For sandwiches, toast hoagie rolls under the broiler, add sausages and toppings, sprinkle with cheese, and broil until melted. For pasta, serve over your favorite cooked pasta with sauce and grated cheese.
Notes
- Browning is optional but adds color, flavor, and texture. Skip it if you’re short on time.
- Sweet or hot sausages both work well. Choose based on your heat preference.
- Low setting recommended. Cooking on low for 4 to 5 hours gives the best texture. High works but results may be slightly less tender.
- Don’t pierce the sausages. Keep the casings intact to lock in juices.
- Pepper colors: Green peppers stay firmer; red, yellow, and orange peppers get softer and sweeter.
- Sauce substitution: Use a large can of crushed tomatoes with Italian seasoning and minced garlic instead of jarred marinara. Homemade Marinara Sauce or Homemade Spaghetti Sauce also work great.
- This recipe uses sausage links. It will not work with ground Italian sausage.
- Doubles easily in a 6-quart or larger slow cooker for feeding a crowd.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Freezing: Freeze fully cooked sausages and sauce for up to 6 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in the microwave or in a saucepan on the stove.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This was fantastic! Excellent flavor and loved the fact that the peppers & onions came out so very soft. My sausages came out a little on the hard side but I think it was because I seared them a little too long. So that’s on me. But I’m telling you I will make again & again! Thanks so much!!!
You are so welcome Danny! Awesome feedback, thanks for stopping by.
Made this several times and always a winner! I’ve used both jar and homemade marinara and although both are delicious the homemade marinara does add an extra special flavor and richness. The homemade marinara recipe is quick and easy and I’ve also used a homemade one using fresh summer tomatoes from the garden. Any way you make it you can’t go wrong. Thank you for sharing this wonderful recipe!😊
You are so welcome D.! Love the feedback, thanks for stopping by.
Ice fishing season in Wisconsin and these sandwiches were THE BIGGEST HIT! We will be tripling this recipe in the very near future for a big group coming and no work for anyone!!
That’s fantastic Marilyn! Thanks for stopping by.
Great recipe. Comes out delicious every time! Serve it over pasta, cheese ravioli, spaghetti squash. Doesn’t disappoint and oh so EASY!
Love the feedback D! Thanks for stopping by.
K.