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Slow Cooker Sausage and Peppers

Slow cooker sausage and peppers with tender Italian sausage simmered in a rich crushed tomato sauce. Low-and-slow cooking keeps bell peppers tender and coats everything with flavorful tomato goodness.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
Italian sausage links (sweet, hot, or a combination)
  • 2 lb Italian sausage links (sweet, hot, or a combination)
yellow onion, sliced
  • 1 yellow onion, sliced
red bell pepper, sliced
  • 1 red bell pepper, sliced
yellow bell pepper, sliced
  • 1 yellow bell pepper, sliced
green bell pepper, sliced
  • 1 green bell pepper, sliced
minced garlic
  • 4 minced garlic
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
dried oregano
  • 1 tsp dried oregano
crushed red pepper flakes (optional)
  • 0.5 tsp crushed red pepper flakes (optional) optional
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
chopped fresh basil
  • 2 tbsp chopped fresh basil
chopped fresh parsley
  • 2 tbsp chopped fresh parsley
hoagie rolls, cooked pasta, or rice, for serving
  • 1 hoagie rolls, cooked pasta, or rice, for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and prep the base
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the Italian sausage links for 2–3 minutes per side until lightly golden; they do not need to be fully cooked.
  2. Transfer the sliced onion and bell peppers to the slow cooker. Add the minced garlic and stir to combine.
Make the sauce and slow cook
  1. Whisk together crushed tomatoes, tomato paste, Italian seasoning, dried oregano, crushed red pepper flakes, salt, and black pepper. Pour the sauce over the vegetables.
  2. Nestle the browned Italian sausage into the sauce, turning them to coat evenly. Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the sausages reach an internal temperature of 165°F and the peppers are tender.
Finish and serve
  1. Stir in the chopped fresh basil and chopped fresh parsley during the last 10 minutes of cooking. Keep the cover on until the time is up to maintain temperature.
  2. Serve the sausages and peppers on hoagie rolls, over cooked pasta, or alongside rice with extra sauce spooned over the top.

Notes

For the most even flavor, brown the sausages until lightly golden—this adds depth before the low-and-slow simmer. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is yes: freeze cooled portions up to 2 months, thaw overnight in the fridge, and reheat until hot. For a lighter option, use turkey sausage while keeping the same tomato sauce and seasoning.