Simple Slow Cooker Italian Sausage and Peppers
Slow cooker Italian sausage and peppers is one of those dinners that makes itself. You add sausage, sliced peppers, onions, garlic, and a simple tomato sauce to the slow cooker, then walk away. The result is juicy sausage, soft peppers, and a savory sauce that is great over pasta, in a roll, or on its own.
This recipe works well for busy weeknights and casual game day gatherings. It needs very little hands-on time, and the slow cooker does most of the work.
Why You’ll Love This Recipe
- Almost no prep: Most of the work is slicing the peppers and onion.
- Hands-off cooking: Once everything is in the slow cooker, you can leave it alone for hours.
- Flexible heat level: Choose sweet or hot Italian sausage to match your taste.
- Simple ingredients: Most of what you need is a basic pantry staple or a common grocery item.
- Good for a crowd: It scales up easily for game day or a family dinner.
Ingredients
- 1 1/2 lb (680 g) Italian sausage links, sweet or hot
- 2 bell peppers, red, yellow, or green, sliced into strips (about 2 cups)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 tbsp (15 ml) olive oil, optional
- 1 tsp (about 2 g) dried oregano
- 1 tsp (about 1 g) dried basil
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) red pepper flakes, optional
Quantities are estimates for a standard 5 to 6 quart slow cooker and will serve about 4 to 6 people.
Ingredient Notes
Italian sausage: Sweet Italian sausage gives a mild, savory flavor. Hot Italian sausage adds a gentle kick. Both work well here. Fully cooked sausage can be used too, but it will be softer and less juicy.
Bell peppers: Mixing colors adds visual appeal. Peppers hold their shape better than onions during long cooking, so cut them into thick strips.
Crushed tomatoes: These create a smooth, saucy base. Diced tomatoes can be used, but the sauce will be chunkier.
Equipment You’ll Need
- Slow cooker, 5 to 6 quart
- Cutting board and sharp knife
- Skillet, optional, for browning the sausage
- Instant-read thermometer
How to Make Slow Cooker Italian Sausage and Peppers
- Prep the vegetables. Slice the peppers into strips about 1/4 inch (6 mm) thick. Thinly slice the onion and mince the garlic. Keep the pieces fairly even so they cook at the same rate.
- Optional: brown the sausage. Heat the olive oil in a skillet over medium heat. Add the sausage and cook for 5 to 7 minutes, turning occasionally, until the outside is browned. The sausage does not need to be cooked through. Browning adds flavor and helps the casings hold their shape.
- Layer the slow cooker. Spread the onions and peppers across the bottom of the slow cooker. Place the sausage on top.
- Add the sauce. In a bowl, stir together the crushed tomatoes, garlic, oregano, basil, salt, black pepper, and red pepper flakes if using. Pour the mixture over the sausage and vegetables.
- Cook on low. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Cooking times are estimates and vary by slow cooker. The sausage is done when an instant-read thermometer inserted into the thickest part reads 160°F (71°C) or higher, and the peppers are very tender.
- Check and rest. Remove a sausage link and check the center with a thermometer. Let the dish sit uncovered for about 10 minutes so the sauce thickens slightly before serving.
Pro Tips for the Best Results
- Brown the sausage first if you have time. The flavor is noticeably richer.
- Cut the peppers into large strips rather than thin ribbons so they do not turn mushy.
- Avoid lifting the lid during cooking. Each time you open it, the heat escapes and the cooking time extends.
- If the sauce looks thin at the end, remove the lid and let it cook on high for 15 to 20 minutes.
- Taste before serving and adjust salt and red pepper flakes, since sausage varies in seasoning.
Common Mistakes to Avoid
Undercooked sausage: Slow cookers vary, so do not rely only on time. Check the internal temperature of the sausage, which should reach 160°F (71°C) or higher.
Watery sauce: Some vegetables release liquid as they cook. If the sauce is too thin, cook uncovered for a short time to reduce it.
Mushy peppers: Cutting the peppers too thin or cooking them on high for too long can soften them too much. Thick strips hold their texture better.
Variations and Substitutions
- Chicken Italian sausage: Use this as a lighter option. Check that the internal temperature reaches 165°F (74°C).
- Extra vegetables: Add sliced mushrooms during the last hour for more earthy flavor.
- Creamy version: Stir in a splash of heavy cream or a spoonful of cream cheese at the end for a richer sauce.
- Sandwich style: Pile the filling into toasted hoagie rolls and top with grated Parmesan.
Serving Suggestions
Serve the sausage and peppers over pasta, polenta, or rice to soak up the sauce. For a casual meal, spoon them into crusty rolls. A simple green salad with lemon vinaigrette balances the rich sausage, and crusty bread is useful for mopping up the sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm them in a covered saucepan over medium-low heat, stirring occasionally, until heated through. The texture is best when reheated on the stovetop instead of the microwave.
Freezing is possible in a freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator before reheating. The peppers may soften more after freezing.
Frequently Asked Questions
Can I cook the sausage from frozen?
It is better to thaw the sausage first. Frozen sausage may cook unevenly, and it can take longer to reach a safe internal temperature.
Can I make this ahead of time?
Yes. You can prep the vegetables and mix the sauce a day ahead and keep them refrigerated. Assemble and cook the dish on the day you plan to serve it.
Do I need to brown the sausage?
No, but browning adds deeper flavor and a better texture. If you are short on time, you can skip this step.
Why are my peppers too soft?
Peppers can become very soft on high heat for several hours. Cook on low when possible, and cut the strips thicker to help them keep their shape.
What kind of sausage is best?
Pork Italian sausage is the traditional choice. Sweet sausage works for mild flavor, while hot sausage adds a bit of heat.
Let us know in the comments how you like to serve your slow cooker sausage and peppers.
Recipe Card
Recipe Name: Simple Slow Cooker Italian Sausage and Peppers
Short Description: Juicy Italian sausage and tender peppers simmered in a savory tomato sauce.
Prep Time: About 15 minutes
Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
Total Time: About 6 hours 15 minutes to 8 hours 15 minutes
Servings: 4 to 6
Course: Dinner
Cuisine: Italian-American
Cooking Method: Slow cooker
Notes: Browning the sausage first is optional but recommended. Check that the sausage reaches 160°F (71°C) internally.
Storage: Refrigerate for up to 3 to 4 days. Freeze for up to 2 to 3 months.
Nutrition: Nutrition information is an estimate and may vary depending on the ingredients and brands used.
