Why You’ll Love Crockpot Sausage and Peppers Recipe
I enjoy how simple this recipe is while still delivering bold, satisfying flavor. I like that the slow cooker does all the work, allowing the sausages to become incredibly tender while the peppers and onions melt into the marinara. It’s versatile, fuss-free, and always a crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon 5 links Italian sausages sweet 1 large sliced 1 large sliced 1 large sliced 1 large sliced 1 large sliced 1 24-ounce jar 1 teaspoon ½ teaspoon to taste
Directions
Add the onions and peppers to the bottom of the slow cooker. I sprinkle on the salt, black pepper, garlic powder, and Italian seasoning, then pour the marinara sauce over everything.
In a skillet over medium heat, I brown the Italian sausage links in the tablespoon of oil.
I transfer the browned sausages to the slow cooker, placing them on top of the vegetables and sauce.
I cover and cook on low for 3–4 hours, or until the sausages are cooked through and the vegetables are tender.
I sometimes use hot Italian sausages when I want extra heat. I also enjoy adding sliced mushrooms or a splash of red wine for deeper flavor. When I want a heartier meal, I serve the sausages over pasta, rice, or crusty bread. For a lighter option, I slice the sausages after cooking and return them to the sauce to soak up more flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm everything gently on the stovetop or in the microwave until heated through. This dish also freezes well for up to two months; I thaw it overnight in the fridge and reheat it slowly to maintain the texture of the vegetables.
FAQs
Do I need to brown the sausages first?
I prefer browning them because it adds extra flavor, but the recipe works without browning if I’m short on time.
Can I cook this on high instead of low?
Yes, I cook it on high for about 2 hours, checking for tenderness.
Can I slice the sausages before cooking?
Yes, but I usually cook them whole first so they stay juicy.
Can I use chicken or turkey sausages?
Absolutely, any fully uncooked sausage works well.
Will frozen sausages work?
They can, but I thaw them first for even cooking.
Can I use homemade marinara?
Yes, I use whatever marinara I enjoy most.
What peppers work best?
Any color works; mixing colors adds sweetness and visual appeal.
Can I add potatoes?
Yes, diced potatoes cook well in the sauce and make the meal heartier.
Why are my peppers too soft?
They naturally soften during slow cooking; I add them halfway through if I want firmer texture.
What’s the best way to serve this?
I love serving the sausages on hoagie rolls, over pasta, or alongside garlic bread.
Conclusion
I love how effortless and comforting this crockpot sausage and peppers recipe is. With tender sausages, flavorful marinara, and perfectly cooked vegetables, it’s a warming, reliable meal I’m always happy to make for busy weeknights or casual gatherings.
A cozy, flavorful slow-cooker dish featuring tender Italian sausages simmered in marinara with sweet peppers and onions. Minimal prep and rich, comforting results make it a perfect weeknight meal.
Ingredients
1 tablespoon oil
5 links sweet Italian sausage
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large yellow bell pepper, sliced
1 large orange bell pepper, sliced
1 (24-ounce) jar marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Instructions
Add sliced onions and peppers to the bottom of the slow cooker. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
Pour the marinara sauce over the vegetables.
In a skillet over medium heat, brown the Italian sausage links in the oil.
Transfer the browned sausages to the slow cooker, placing them on top of the vegetables and sauce.
Cover and cook on low for 3–4 hours, or until sausages are fully cooked and vegetables are tender.
Notes
Use hot Italian sausages for extra heat.
Add mushrooms or a splash of red wine for deeper flavor.
Serve over pasta, rice, or in hoagie rolls for a hearty meal.
Slice sausages after cooking for a lighter, sauce-soaked option.
