Slow Cooker Sausage and Peppers is a dynamo all-in-one meal, and you have plenty of ways to serve it! 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.
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A simple recipe with BIG flavor.
Slow cooker sausage and peppers is one of those recipes that’s greater than the sum of its parts.
Because the ingredient list is so short, it’s all about technique here. A few key moves ensure that you are left with a crockpot full of the best sausage and peppers to have graced your table, forever and ever amen.
One of the secrets to all that big flavor is starting with Italian sausage, which is scrumptious to begin with.
It’s also the star ingredient in my one-pan Sausage and Rice Casserole, which 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 reader favorites.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Italian Turkey Sausage Links. 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.
- Yellow Onion. Although it’s not in the name of the recipe, the onion is an important player here! It adds sweetness and cooks up irresistibly jammy and tender.
- Garlic. What is Italian food without a hefty serving of garlic?
- Red Pepper Flakes. You can adjust the amount to your liking. And, if you’re using hot Italian sausage, you may want to dial it back.
- Wine. Dry red or white—your call. You can use chicken broth instead for an alcohol-free option, but wine adds a lot more depth.
- Bell Peppers. A sweet one (red, yellow, or orange) and a green pepper.
- Crushed Tomatoes. To make our slow cooker sausage and peppers saucy.
How to Make Sausage and Peppers in a Slow Cooker
Sear the Sausage. Because searing = flavor. The sausage will fully cook through in the crockpot, so your goal here is just to brown the outsides. Transfer the sausage to the slow cooker insert.
Cook the Onion. Yes, 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 coaxes out their sweetness and the texture of the finished dish will be better.
Deglaze the Pan. Stir in the garlic and red pepper flakes, then pour in the wine. After waiting a beat, scrape up the browned bits at the bottom of the pan. The acid from the wine will loosen them up so you can incorporate that deliciousness into the sauce.
Assemble. Add the onions and juices to the slow cooker, along with the bell peppers and crushed tomatoes.
Cook. Cover and cook on low for 5 to 6 hours, then serve your slow cooker sausage and peppers as desired and ENJOY!
How to Serve Slow Cooker Sausage and Peppers
Now it’s time for the best part—deciding how to serve your sausage and peppers! Will it be over pasta? In a sandwich? Or how about one of my faves: on its own, right out of the slow cooker when no one is watching!
- 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 brown rice or cauliflower rice.
- Enjoy all on its own with a side of roasted vegetables or Garlic Roasted Potatoes.
More Easy Slow Cooker Dinners
Slow Cooker Sausage and Peppers
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Ingredients
- 1 ½ tablespoons extra-virgin olive oil divided
- 2 ½ 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 ¼-inch-wide strips
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic chopped
- ¼ teaspoon red pepper flakes plus additional to taste
- ¼ 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 ¼-inch strips
- 1 large green bell pepper cored and cut into ¼-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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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.
Chris, I hope you love this one. I hope you feel back to 100% soon!
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. Yummy
I’m so happy that you’ve enjoyed it, Stephanie! Thank you for sharing this kind review!
I make a skillet version, but this crock pot method was fabulous, too. Perfect on a chilly night!!
This recipe has been on repeat in my house. We all love it!
Thanks so much, Sommer!
Everyone in my family loved this meal! So good!
A perfect meal for everyone in the family. So Good!
Another great slow cooker dinner recipe- we enjoyed this one so much!
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.
Dorothy, I’m so glad this recipe is a winner for you! Thanks for taking the time to share this review!
Delicious!! Made tonight with spicy Italian pork sausage and added some extra Italian seasoning — super easy and will be making again!!
Hooray! Thanks for leaving a review, Rose! I’m glad to hear you enjoyed it.
When do you remove the casings? I’ll be trying the Beyond Meat brand. Looks really good.
Hi Lisa, I don’t remove the casings here. If you do decide to try the recipe, I hope you love it!
Can you use like a Hillshire Farm turkey sausage (cooked) sliced? Instead of turkey links?
Yes Amanda, I think that would be fine!
Very good! Simple and flavorful. Thanks!!
Thank you for taking the time to share this kind review, Catherine! I’m so happy to hear that you enjoyed the recipe!
Delicious and easy one pot meal using my crock pot. Browned and slow cooked to perfection. Will definitely make again!!!
Thank you for taking the time to share this kind review, Alexandra! I’m so happy to hear that you enjoyed this recipe!
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!
I’m so pleased that you enjoyed this recipe, Eileen! Thank you for sharing this kind review!
This looks amazing! I can’t wait to make it. Thanks for the great recipe that I THINK the kids will eat too?
I hope you enjoy the recipe, April! Thank you for sharing this kind review!
Super good! Our whole family loves it! It’s also simple too!
I’m so happy that it’s been a hit, QL! Thank you for sharing this kind review!
Is this a keto friendly recipe???
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!
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!!!
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!
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).
I’m so happy that you enjoyed the recipe, Chrystle! Thank you for sharing this kind review!
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.
Hi Marianne! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Diane! I’d actually recommend serving this over a bed of mashed potatoes instead. I hope you enjoy it!
Used hot Italian sausage links. Sautéed the first, then the onions and deglazed with the wine. Tossed it all in, low & slow six hours, ahmaaazing!!!
So glad to hear you enjoyed it, JRV!
Absolute horrible interface with non stop ads flashing
Goodbye
I’m truly sorry for any inconvenience the ads caused you, Stuart. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
I think the site has changed, because I found it not ad-nauseum now. Try it again now. And Erin’s recipes are sure worth the ads.
Thanks so much Greg!
This slow cooker sausage and peppers recipe looks absolutely delicious! I love how simple yet flavorful it is, and the serving suggestions make it so versatile. Can’t wait to try it—especially in a toasted hoagie with melted provolone. Thanks for sharing.
Enjoy!
This dish was everything I hoped for—rich, flavorful, and so simple to make! I prepped everything in the morning and let it cook while I worked from home. By dinnertime, my house smelled absolutely amazing! The sausages were tender, the peppers were perfectly soft, and the sauce was packed with flavor. I toasted some Italian bread and piled the sausage and peppers on top, and it was heavenly. This is definitely going into my meal rotation!
So happy to hear it, thank you!
I made this for dinner tonight and had to tell you it is FANTASTIC. My whole family loved it! And it smelled so good while cooking. Thanks for a fabulous recipe!
OMG, I made this dish earlier along with some freshly baked Italian-style dinner rolls. I have to say this is the best sausage and peppers I have ever tasted in my life, and I’ve tried a lot! I will definitely be making this again in the future. So good! Thank you, Erin!
Definitely want to try but I am thrown off by 2.5lbs of sausage and only a couple of peppers. Is the 2.5 lbs of sausage correct?
Hi Charlie! Yes, that’s correct! Enjoy!