Slow Cooker Sausage and Peppers with Onions and Tomato Sauce

Easy to make, this recipe for Crockpot Sausage and Peppers is a family favorite. Just dump and go—Italian sausages cook slowly with peppers, onions, garlic, and crushed tomatoes for a simple, flavorful meal everyone will enjoy.

Slow Cooker Italian Sausage and Peppers

This is the kind of dinner that saves busy nights. If you have afternoon time to prep, throw everything in the crockpot and come home to a hot, satisfying meal. It’s perfect for busy families with after-school activities or sports—set it up before games and eat right away when you get home.

If you prefer a shorter cook time, set the crockpot to HIGH for 2–3 hours and it will still turn out great. It’s also ideal for weekend days when you want to be out and about but want to come home to something delicious and ready.

Ingredients

• Crushed tomatoes (28 oz) – Look for “kitchen ready” crushed tomatoes. A large can works best; flavored varieties (basil, Italian) are fine.
• Garlic – 2 cloves, minced.
• Dried oregano – 1 teaspoon for extra flavor.
• Salt – 1 teaspoon kosher or sea salt (use half the amount if using table salt).
• Black pepper – Pinch or to taste.
• Italian sausages – 2 pounds (about 10 sausages). Use hot, mild, or sweet depending on preference.
• Green, yellow, and red bell peppers – One medium of each, deseeded and sliced.
• Sweet onion – One large, sliced (Valencia or sweet onion preferred).
• Basil leaves – 1/4 cup, sliced, for garnish.
• Parmesan cheese – 1/4 cup shredded, for topping.
• Sub rolls or cooked pasta – For serving, or serve on their own with sides.

For the full ingredient list, see the recipe card below.

Instructions

Add all ingredients to the crockpot except the basil and parmesan. Stir gently to combine, cover, and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until sausages are cooked through and vegetables are tender but not mushy.

Serve on sub rolls or over cooked pasta. Garnish with fresh basil and a sprinkle of parmesan cheese.

Yield: 10 servings

Crockpot Sausage and Peppers

This dump-and-go recipe is ideal for busy nights—add the ingredients to the slow cooker and dinner will be ready in a few hours.

Prep Time
5 minutes

Cook Time
4–5 hours (LOW)

Total Time
4–5 hours + 5 minutes

Ingredients

• 1 can (28 ounces) crushed tomatoes (‘kitchen ready’)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher or sea salt
• Pinch coarse black pepper
• 2 pounds Italian sausages (about 10 sausages)
• 1 green bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 1 red bell pepper, deseeded and sliced
• 1 large sweet onion, sliced
• 1/4 cup sliced basil leaves
• 1/4 cup shredded parmesan cheese
• Sub rolls or cooked pasta for serving

Instructions

1. Add everything but the basil and parmesan to the crockpot. Stir gently to combine. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until sausages are fully cooked and vegetables are tender.
2. Serve on rolls or over pasta. Garnish with fresh basil and parmesan.

Notes

This meal should not be overcooked. Limit to about 5 hours on LOW to keep sausages juicy and peppers and onions from becoming mushy.

Nutrition Information:

Yield:

10

Serving Size:

1 sausage with peppers

Amount Per Serving:
Calories: 344
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 53mg
Sodium: 924mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g
Protein: 19g

Nutritional data is automated and may not be 100% accurate; final values depend on ingredients and preparation.

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