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I have an everyday Italian recipe for you today! Easy Crock Pot Sausage and Peppers. This was my first time cooking sausages in the slow cooker, and oh my, have I been missing out. The low, slow cooking method makes the sausages fall-apart tender and thickens the sauce as if it had been simmering away on your stove all day. The addition of onions and peppers makes this recipe a dynamo all-in-one meal, and you have plenty of ways to serve it!

Crock Pot Sausage and Peppers. Flavorful and tender in a rich tomato sauce! Serve with pasta, use to make sandwiches, or enjoy over cauliflower rice for low carb dinners.

When I’m scheming ways to create healthy recipes that taste as scrumptious as their no-holds-barred indulgent counterparts, turkey- or chicken-based Italian sausage is one of my most treasured tools.

This one-pan Sausage and Rice Casserole was one of the first healthy meals I learned to cook, this sheet pan Italian Sausage and Peppers hits the spot when I’m in a hurry, and this Italian Sausage with Butternut Squash Gnocchi (and its cousin, Skillet Lasagna) are two of your recent favorites.

Although it is lean, Italian turkey sausage (and/or chicken sausage) is packed with spices and more marbled than plain ground turkey or chicken, meaning that it has more flavor built in. More flavor=less work for the cook (ahem, you and me) since it has extra pizzazz right out of the package.

Turkey sausage does still take some finesse to maximize its flavor (since it is lean, I would not not recommend throwing a plain link on the grill or in the oven then walking away for 20 minutes to see what happens), but with a trusty recipe (helllllllo, this ultra tasty Crock Pot Sausage and Peppers), it can help you create some of the best tasting healthy dinner recipes to ever come from your kitchen.

Crock Pot Sausage and Peppers. Made with turkey sausage, colorful bell peppers, and tomato!

How to Make the Best Crock Pot Sausage and Peppers

This easy crock pot meal is exactly that: EASY. Because the ingredient list is so short, however, you want to make a few key moves the ensure that you are left with a slow cooker full of the best sausage and peppers to have graced your table, forever and ever amen.

  • Brown the Onion. I know that throwing raw onions in the crock pot is convenient, but I promise you the extra few minutes spent sautéing them on the stovetop first will be richly rewarded. It completely enhances the sauce, and the flavor of the onions themselves is better too.
  • Splash in Some Wine. It’s a tasty way to deglaze the onions, which is fancy speak for getting all that brown goodness (i.e. FLAVOR) the onions leave in the pan out of the skillet and into your Crock Pot Sausage and Peppers. I used red wine we had leftover from dinner the night before. White wine also works. For another spin, slow cooker sausage and peppers with onions and beer would be tasty too!

Not into the beer or wine? Swap low-sodium chicken or vegetable broth.

  • Low and Slow. I tested this recipe on both low and high heat. In the slow cooker, sausages take 4 to 6 hours to cook on low or 2 to 3 hours to cook on high, depending upon your slow cooker model. Overall, I recommend the low method. The sausages were noticeably more tender. High works if you are in a big hurry, but for the best Crock Pot Sausage and Peppers, patience is key.

Crock Pot Sausage and Peppers. An easy slow cooker dinner the whole family will love.

Once you have your Slow Cooker Sausage and Peppers ready, it’s time to serve them up!

Crock Pot Sausage and Peppers. Serve over pasta or in a sandwich roll with cheese!

How to Serve Crock Pot Sausage and Peppers

  • Spoon generously over whole wheat pasta and top with a sprinkle of Parmesan.
  • Swap the pasta for zucchini noodles, or try our favorite: a 50/50 mix of spiralized zucchini and whole wheat spaghetti noodles.
  • Italian-style sandwich: Pile inside of split and toasted hoagie buns. Top with Provolone cheese, arrange on a baking sheet, and broil until the cheese is melted and golden.
  • Serve over prepared brown rice or cauliflower rice.
  • Enjoy all on its own with a side of roasted vegetables.

Crock Pot Sausage and Peppers. Tender turkey sausage and colorful peppers in savory tomato sauce.

Recipe Adaptations and Tips

  • Depending upon your family’s preferred level of spice, you can make this a mild Italian sausage slow cooker recipe or kick things up and use spicy Italian turkey sausage. The heat level is up to you.
  • Be sure to use uncooked Italian sausage in its casing and not precooked chicken or turkey sausage links. You can usually find this in your grocery store next to the ground turkey. Some stores also carry it in the butcher case.
  • I haven’t yet tried this as a slow cooker sausage with peppers, onions, and potatoes, but if you’d like to try something similar, check out this recipe for my Italian Sausage Skillet.

How to Make Ahead and Store

  • To Make In Advance. Add all of the ingredients to the crock pot as directed, but do not turn the crock pot on. Cover the crock pot insert and refrigerate the insert with the ingredients in it for up to 1 day.  When ready to cook, let the insert stand at room temperature for 15 minutes, remove the plastic, then place it in the crock pot. Cover and cook on high for 30 minutes, then on low for 5 to 6 hours or high for 2 to 3 hours.
  • To Store. Store leftovers in the refrigerator for up to 4 days.
  • To Freeze. Place leftovers in an airtight freezer-safe storage container and free for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove.

Crock Pot Sausage and Peppers. A new family favorite dinner!

So, which Crock Pot Sausage and Peppers serving option will it be for you? Over pasta? Sammie style? Or how about one of my faves: on its own, right out of the slow cooker when no one is watching!

Crock Pot Sausage and Peppers

4.91 from 20 votes
Easy crock pot sausage and peppers with onion in a hearty tomato sauce. Serve with pasta, over rice, or inside buns for sandwiches. Simple and delicious!

Prep: 15 minutes
Cook: 5 hours 30 minutes
Total: 5 hours 45 minutes

Servings: 6 servings


  • 1 1/2 tablespoons extra-virgin olive oil divided
  • 2 1/2 pounds Italian turkey sausage links uncooked, in their casing, cut into thirds (sweet or spicy both work here, depending upon your preference)
  • 1 large yellow onion halved and cut into 1/4-inch-wide strips
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic chopped
  • 1/4 teaspoon red pepper flakes plus additional to taste
  • 1/4 cup dry red or white wine or swap additional low-sodium chicken broth
  • 1 large red, yellow, or orange bell pepper cored and cut into 1/4-inch strips
  • 1 large green bell pepper cored and cut into 1/4-inch strips
  • 1 (28-ounce) can crushed tomatoes

For serving:

  • Cooked whole wheat pasta
  • Zucchini noodles
  • Split and toasted hoagie buns (with provolone cheese for a true Italian spin)


  • Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
  • Increase the heat slightly. Add the final 1/2 tablespoon oil, then the onions, 1 tablespoon water, salt, and pepper. Cook until the onions are starting to brown and become tender, 5 to 6 minutes. Add the garlic and red pepper flakes and cook 1 additional minute, then add the wine. Let cook until the wine evaporates, scraping up any bits that have stuck on to the bottom of the pan. Transfer the onions and any pan juices to the slow cooker with the sausages.
  • Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or inside rolls with provolone cheese on top.



  • To make in advance: Add all of the ingredients to the crock pot as directed, but do not turn the crock pot on. Cover the crock pot insert and refrigerate the insert with the ingredients in it for up to 1 day.  When ready to cook, let the insert stand at room temperature for 15 minutes, remove the plastic, then place it in the crock pot. Cover and cook on high for 30 minutes, then on low for 5 to 6 hours or high for 2 to 3 hours.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove.


Serving: 1of 6Calories: 381kcalCarbohydrates: 11gProtein: 33gFat: 23gSaturated Fat: 6gCholesterol: 156mgFiber: 3gSugar: 7g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m seriously anxious to try this – once I tried Italian chicken sausage, I was hooked. I like the flavor of regular Italian sausage, just not all the “chunks”. My husband and I have been under the weather since the 1st. of the month (due to a family visit where there were 11 kids all under the age of 12 – long story!) and this seems like a nice cozy meal. I’d definitely try it with the combo of zucchini noodles and wheat pasta. Love slow-cooker recipes when I’m not 100% – makes life easier.

    1. I have made this numerous times and it’s delicious. I make my own homemade marinara with 2 cans crushed tomatoes, sautéed minced garlic, crushed red pepper and fresh chopped basil that a simmer for an hour first. Then I follow the rest of the recipe and pour my marinara in instead of the 1 can of the tomatoes in the recipe. I serve it over toasted sourdough hoagie rolls and you it off with grated Parmesan. Yummy5 stars

  2. OMG this was wonderful. I followed the recipe as written and used sweet Italian pork sausage. When I make this again (and I will ) I will brown the sausage links before I cut them.5 stars

  3. Delicious!! Made tonight with spicy Italian pork sausage and added some extra Italian seasoning — super easy and will be making again!!5 stars

    1. Thank you for taking the time to share this kind review, Catherine! I’m so happy to hear that you enjoyed the recipe!

  4. Delicious and easy one pot meal using my crock pot.  Browned and slow cooked to perfection. Will definitely make again!!!5 stars

    1. Thank you for taking the time to share this kind review, Alexandra! I’m so happy to hear that you enjoyed this recipe!

  5. I doubled the onion and peppers and used the white wine instead of the broth or red wine. Six hours on low was perfect. Everyone loved it- this recipe is a keeper!5 stars

  6. This looks amazing! I can’t wait to make it. Thanks for the great recipe that I THINK the kids will eat too?5 stars

    1. Hi Kim! Based on what I can find online, it seems to be keto friendly. However, I’m not very familiar with the diet restrictions on cooking with wine and recommend doing your own research to be safe. I hope you enjoy the recipe if you try it!

  7. This is so fantastic and my husband loved it! Will be making this again!!! My only concern is that mine was soupy. Is it supposed to be? Mine didn’t look as thick as yours in the photos.

    At any rate, it’s divine!!!5 stars

    1. I’m so glad you enjoyed it, Toya! This dish will still have some delicious liquid at the end. You could try serving the dish with a slotted spoon to keep some of the liquid off your plate. I hope this helps!

  8. I made this for a date and it was amazing. I am very happy with my results, the taste was rich and the flavors were delicious! I served this ontop of white rice (Jasmine).5 stars

  9. OMG my family loved this recipe. My husband couldn’t stop eating it. I served it on long rolls. I left the provolone cheese out all day to soften it. I did not have to put it under the broiler. The hot sausage and peppers melted the cheese perfectly. I would serve this at a party.5 stars

  10. Sounds delicious. To make it more filling can I add potatoes to this ? Hoping to make this as one of the choices for Father’s Day.

    1. Hi Diane! I’d actually recommend serving this over a bed of mashed potatoes instead. I hope you enjoy it!