Sausage and peppers in the Crock Pot is one of those meals you dream about on days when life’s got you by the shoelaces. You know, when someone forgot to take the garbage out and now the kitchen smells like last week’s onions – that kind of day. Dinner feels like a math problem nobody wants to solve. That’s where this cozy, low-effort dinner strolls in. With just a handful of ingredients (plus a Crock Pot that does the work), you’re on your way to a meal that tastes like a hug on a plate. Hang tight. Your kitchen’s about to smell like a five-star restaurant. 
What Sausage and Peppers to Use
Okay, let’s get real about meat choices. The best thing about sausage and peppers is how forgiving it is. Seriously – got sweet Italian sausage? Use it. Prefer spicy? Toss it in. Sometimes I go half-and-half just to keep things interesting (and to stop my husband’s whining about ‘needing more kick’). If you want to be extra thrifty, chicken or turkey sausage does the trick too. Whatever you choose, make sure the links are whole when you drop them in the Crock Pot. Slicing them before cooking is a rookie move; you want all those juices locked in.
Now the peppers. Grab a rainbow – red, yellow, orange, green, whatever suits your mood (or your fridge leftovers). The sweetness of the peppers balances the savory sausage, trust me. Onion is non-negotiable for flavor, unless you’re one of those folks who can’t stand them (but even then, try to sneak some in for the sake of the rest of us).
Just for the record, people in my family fight over the sausages, so make extra. You’ll thank me later.
“I made this last weekend, and everyone went back for seconds. The slow cooker makes the sausages tender but not mushy, which I love!” – Jamie R.
How To Make This Sausage and Peppers Recipe
There’s nothing fancy here. You’re really just layering and letting time do its thing. First, slice your peppers and onions, then toss them in the bottom of your Crock Pot. They’re like that comfy pillow for your sausages (doesn’t that sound nice?). Lay the Italian sausages right on top. Some folks like to brown the sausages first in a hot skillet – you totally can for extra color and flavor, but let’s be honest, some days you just don’t want to wash another pan.
Okay, now, pour on a can of crushed tomatoes or some marinara sauce (really, whatever you have). Add some garlic, salt, black pepper, and a dash of Italian herbs. The Crock Pot does the magic here – nothing wild. Pop on the lid, set it on low for about 6 to 8 hours, or crank it to high for 4 if you’re in a hurry.
You’ll know it’s ready when those sausages are juicy and cooked through, and the peppers are soft but not mushy. Stir before serving. Try not to sneak too many bites right out of the pot (I fail every time).
Ways To Serve Up Sausage and Peppers
Let’s be honest, sausage and peppers play well with a LOT. You can’t mess this up.
- Pile them into warm hoagie rolls for easy sandwiches – kid and adult approved.
- Serve over rice or noodles if you want something hearty and filling.
- Load them onto a bed of polenta for that real Italian comfort twist.
- Scoop into a shallow bowl and top with a fistful of shredded mozzarella or parm if you’re a cheese monster (I am).
Leftovers? Fantastic in scrambled eggs the next morning. Yes, that’s my little secret.
How to Store, Keep, and Freeze
The best thing about sausage and peppers (besides eating them) is the leftovers. Store any extras in an airtight container in your fridge – they’ll hang out happily for 3 to 4 days, getting tastier by the hour. If you want to stash some for a rainy day, freeze the cooked sausage and peppers in a sturdy freezer bag or container – just squeeze out that extra air. Honestly, reheating is simple: just a zap in the microwave, or simmer gently on the stove. Dreamy. One note: everything will soften a bit more on reheat, but the flavor? Still awesome. If you go the freezer route, I’d cap it at about three months – after that, it just gets fuzzy.
What to Serve With Sausage and Peppers
Here’s where you can really dress up your sausage and peppers dinner, depending on your mood (or pantry). Sometimes I go classic Italian with a big Caesar or mixed green salad and a chunk of crusty bread to soak up the juices. Roasted potatoes work, too, for something heartier. My neighbor Sharon swears by garlic bread as a must-have side, and she might actually be right – our kids crush half a loaf before I can blink. If you feel like putting in zero work, bagged salad kits are a lifesaver.
And you know what? Open a bottle of red, call it fancy, even if you’re eating off TV trays. No one will complain.
Print
Crock Pot Sausage and Peppers
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A cozy, low-effort dinner of sausage and peppers cooked in a Crock Pot for a flavorful, hearty meal.
Ingredients
- Italian sausage (sweet or spicy, whole links)
- Bell peppers (red, yellow, orange, green)
- Onion (1 large)
- Crushed tomatoes or marinara sauce (1 can)
- Garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
- Italian herbs (a dash)
Instructions
- Slice the peppers and onion, and place them in the bottom of the Crock Pot.
- Place the whole Italian sausages on top of the sliced vegetables.
- Pour on the crushed tomatoes or marinara sauce.
- Add minced garlic, salt, black pepper, and Italian herbs.
- Cover with the lid and cook on low for 6-8 hours or on high for 4 hours.
- Stir before serving and enjoy!
Notes
Make extra sausages, as they tend to be fought over in households. Leftovers can be great in scrambled eggs.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Common Questions
Can I use raw sausages in the Crock Pot?
Absolutely. Just leave them whole, and they’ll cook through nice and easy.
What’s the best way to save leftovers?
Airtight container in the fridge. They last for several days and, dare I say it, might be even better the next day.
Do I have to add tomatoes or sauce?
Nope, but a little liquid is key. You could swap in some broth or even just a splash of wine.
Can I double this recipe?
Go wild. Just don’t overfill your slow cooker past the max line, or you’ll end up with a saucy disaster.
Is this spicy?
You control the heat. Use mild or sweet Italian sausage for less spiciness, hot for more. Or mix ‘em!
Dinner Made Easy, Every Time
If you’re after a dinner that delivers big on flavor but keeps it simple as pie, sausage and peppers in the Crock Pot is an unbeatable choice. It’s forgiving, filling, and a huge crowd-pleaser (trust me, picky eaters included). Try it out next time life gets busy, and don’t forget to check out other easy slow cooker recipes from trusted food sites. Your future self will thank you.
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