Name: Crockpot Sausage and Peppers
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian-American
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

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.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Slow Cooker (Low): 4 hours
Total Time: 4 hours 15 minutes

Variations

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.