Slow Cooker Sausage & Peppers is my weeknight hero when the day gets crowded and dinner still needs to be comforting, hearty, and totally hands off. If you love a set-it-and-forget-it meal that fills the house with mouthwatering smells, you’re in the right place. This one is saucy, cozy, and perfect for piling onto hoagie rolls or spooning over fluffy rice. I make it at least twice a month, and the leftovers never last long. Ready to let your slow cooker do the heavy lifting while you get on with life?
How to make slow cooker sausage and peppers?
What you’ll need
- Italian sausage: Sweet or hot. I usually go with a mix for balance.
- Peppers: Red, yellow, and green for color and sweetness. Cut into strips.
- Onions: Yellow or sweet, sliced thick so they hold up while cooking.
- Tomatoes: Crushed tomatoes or tomato sauce for that cozy, simmered vibe.
- Garlic: Fresh cloves, minced. The more the better.
- Seasoning: Italian seasoning, salt, pepper, and a pinch of red pepper flakes.
- Optional flavor boosters: A splash of balsamic or red wine, and a little brown sugar if your tomatoes taste acidic.
Step-by-step
- Brown the sausage in a skillet for extra flavor. It’s optional, but you’ll get better texture and deeper taste. If time is tight, skip it and toss them straight in.
- Layer the veggies in the slow cooker first: peppers and onions on the bottom, sausage on top.
- Pour in tomatoes, sprinkle in garlic and seasonings, and add the splash of balsamic if using.
- Cook on low 6 to 7 hours or high 3 to 4 hours. Stir once if you can, but it’s not required.
- Taste and adjust with salt, pepper, or a pinch of sugar. Slice sausages if you want smaller bites.
That’s it. Dinner that tastes like you worked on it all afternoon. If you need other slow cooker inspiration for busy nights, check out my favorite comfort meals here: slow cooker recipes and this cheesy classic with a sausage twist, Slow Cooker Cheesy Sausage and Potatoes. Your meal plan will thank you.
Pro tip: If your sausages release a lot of fat, you can skim the top with a spoon before serving for a lighter sauce. Also, a teaspoon of fennel seeds adds that authentic Italian sausage shop aroma.
Variations for sausage peppers and onions
This dish is wildly flexible, which is probably why I make it so often. You can use sweet Italian sausage, hot Italian, chicken sausage, or even a hearty plant-based sausage if you’re cooking for different diets. The key is balancing savory and sweet flavors while keeping the texture just right.
For a tangy zip, try adding sliced banana peppers or pepperoncini near the end of cooking. Feeling bold? Stir in a spoonful of Calabrian chili paste. If you’d rather keep it mild, just swap half the peppers for more sweet reds and add a touch of honey to the sauce. You can even go smoky with a little smoked paprika. It’s your pot, so make it yours.
If you’re in the mood for Cajun heat, this one’s up your alley too: Slow Cooker Creole Chicken and Sausage. It has that same effortless, set-it-and-go energy with a big kick of flavor.
And if you want a lighter base, swap tomatoes for a jar of roasted red peppers blended with a splash of broth. It turns silky and a little sweet, which is amazing over pasta.
Tips and Techniques
Prep the veggies evenly. Slice peppers and onions a bit thicker, so they don’t turn mushy. About three-fourths inch strips is perfect.
Go for color. Using at least two colors of peppers makes the dish look inviting and tastes better too. Red peppers bring sweetness, green add a slight bite, and yellow sit right in the middle.
Brown if you can. Browning sausage in a skillet builds rich flavor. But if your morning is a sprint, drop them in raw. The slow cooker is forgiving.
Season at the end. Slow cookers mute salt a bit, so taste right before serving and adjust. A tiny splash of vinegar at the end wakes everything up.
Keep it saucy. If you want more sauce for sandwiches or pasta, add half a cup of broth with the tomatoes. For thicker sauce, leave the lid off the last 20 minutes.
Make it a true Slow Cooker Sausage & Peppers superstar by finishing with fresh basil or parsley. Fresh herbs brighten the whole pot and make it taste restaurant-level.
Craving more set-and-serve sandwiches? Try this comforting favorite on the weekend: Slow Cooker Philly Cheesesteak. It has the same easy payoff with tender meat and melty goodness.
“I threw this together before work and came home to the best smell. My picky kid asked for seconds, which never happens with peppers. Total keeper.”
Storage & Meal Prep
I love this recipe for make-ahead lunches. It stays juicy and tender in the fridge and reheats like a dream. Here’s what works well for me.
Fridge: Store in an airtight container for up to 4 days. The flavors deepen on day two, so it’s perfect for midweek meals.
Freezer: Cool completely, then pack into freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight for best texture.
Reheat: Warm gently on the stove with a splash of water or broth. The microwave works too. Just stir halfway so the heat distributes evenly.
Meal prep tip: Slice sausages after cooking and portion with peppers and sauce into bowls with rice or pasta. Add a handful of spinach right before eating for a fresh pop.
When I’m batch cooking, I’ll often double this one along with another set-it-and-serve classic like these easy tacos: Slow Cooker Barbacoa Beef Tacos. It makes the week feel sorted without any stress.
Serving Ideas
Simple ways to serve
- On hoagie rolls with provolone or mozzarella. Toast the rolls so they don’t get soggy.
- Over pasta for a saucy, cozy dinner everyone will love.
- With rice or polenta if you’re craving a bowl situation. Add spoonfuls of extra sauce on top.
- Low carb with cauliflower rice or over roasted zucchini planks.
- For game day sliced small on slider buns with a drizzle of extra sauce and a sprinkle of Parmesan.
When the weather cools down, a warm bowl of Slow Cooker Sausage & Peppers over creamy mashed potatoes hits the spot. If that combo sounds perfect, you’ll also like these easy spuds made entirely in the crock: Slow Cooker Mashed Potatoes. If you need a full spread, add a simple salad and you’re done.
Common Questions
Can I use chicken sausage? Yes, it’s great. It’s leaner, so avoid overcooking. Check for doneness around the 3 hour mark on high.
Do I need to brown the sausage first? Not required, but it adds flavor. Skip it if you’re short on time and it’ll still taste delicious.
Can I make this spicier? Add hot Italian sausage, extra red pepper flakes, or a spoonful of chili paste. Taste near the end and adjust.
What kind of peppers work best? A mix of red, yellow, and green for balance. Red adds sweetness and color, green brings a little bite.
How do I thicken the sauce? Leave the lid off for the last 20 minutes, or stir in a tablespoon of tomato paste.
A friendly sendoff for your next cozy dinner
There’s something about Slow Cooker Sausage & Peppers that just feels like home. It’s simple to prep, budget friendly, and endlessly flexible. If you want even more inspiration or want to compare methods, I like how these folks explain it too: Crockpot Sausage & Peppers at Real Food Whole Life and this version with helpful notes from Slow Cooker Foodie. Whichever route you choose, trust your taste buds, keep it simple, and have fun with it. Now grab those peppers, toss everything in the pot, and let dinner take care of itself. You’ve got this.
Slow Cooker Sausage & Peppers
Ingredients
Main Ingredients
- 2 lbs Italian sausage (sweet or hot) Mix for balance.
- 1 lb Peppers (red, yellow, green) Cut into strips for color and sweetness.
- 2 large Onions (yellow or sweet) Sliced thick to hold up during cooking.
- 28 oz Crushed tomatoes or tomato sauce For a cozy, saucy texture.
- 4 cloves Garlic (fresh, minced) The more, the better!
- 2 tsp Italian seasoning
- 1 tsp Salt Adjust to taste.
- 1 tsp Black pepper Adjust to taste.
- 1 pinch Red pepper flakes To add heat.
- 1 tbsp Balsamic vinegar or red wine (optional) For added flavor.
- 1 tsp Brown sugar (optional) If tomatoes taste acidic.
Instructions
Preparation
- Brown the sausage in a skillet for extra flavor. This is optional but recommended.
- Layer the peppers and onions in the slow cooker first before adding the sausage on top.
- Pour in the crushed tomatoes, sprinkle in the garlic and seasonings, and add the balsamic vinegar if using.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours, stirring once if possible.
- Taste and adjust with additional salt, pepper, or sugar if needed. Slice the sausages into smaller pieces if desired.
