Easy Crockpot Sausage and Peppers

Here is my favorite crockpot sausage and peppers recipe, with tender Italian sausages, sweet bell peppers, onions, and a simple tomato sauce that all cook together slowly while you go about your day.

This sausage and peppers dish is one of my go-to weeknight dinners when life gets busy. I love that I can throw everything in the crockpot in the morning and come home to a hot, ready-to-eat meal. Serve it over pasta, on crusty rolls, or just eat it straight from the bowl!

What Kind of Italian Sausage Should I Use?

You can use either sweet or hot Italian sausage for this recipe, depending on your preference for spice level. Sweet Italian sausage gives you a milder, herb-forward flavor that’s great for the whole family, while hot sausage adds a nice kick that pairs well with the peppers. If you can’t decide, grab a pound of each and mix them together for the best of both worlds. Just make sure you’re using links rather than ground sausage, as the links hold their shape better during the long cooking time in the crockpot.

Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Italian sausage: You can use sweet, mild, or hot Italian sausage depending on your preference. If you can’t find Italian sausage, regular pork sausage works too – just add an extra 1/2 teaspoon of Italian seasoning to make up for the missing spices.
• Bell peppers: Don’t worry about having all three colors. Use whatever peppers you have on hand – even all green peppers will work just fine. You can also throw in an orange pepper if that’s what you’ve got.
• Marinara sauce: Any tomato-based pasta sauce will do the job here. You can use plain tomato sauce, crushed tomatoes, or even a jar of your favorite spaghetti sauce.
• Fresh parsley: If you don’t have fresh parsley, dried parsley works (use about 1 teaspoon), or skip it altogether and garnish with fresh basil instead.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried basil, oregano, and thyme for a homemade version.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot sausage and peppers is not browning the sausages first – taking just 5 minutes to sear them in a hot skillet before adding to the slow cooker locks in flavor and prevents them from looking gray and unappetizing.

Another common error is cutting your peppers and onions too thick, which can leave them crunchy instead of tender, so aim for thin, even slices that will cook down nicely over the long cooking time.

Don’t add the marinara sauce at the very beginning or it can make everything too watery – instead, add it during the last hour of cooking for the best texture.

Finally, resist the urge to lift the lid and check on things constantly, as each peek releases heat and can add 15-20 minutes to your cooking time.

What to Serve With Sausage and Peppers?

The best way to enjoy sausage and peppers is piled high on a toasted hoagie roll or Italian sub, which soaks up all that delicious marinara sauce. If you want to skip the bread, this dish is really good over creamy polenta, mashed potatoes, or a simple bed of pasta like penne or rigatoni. For a lighter option, serve it alongside a crisp Caesar salad or some roasted garlic bread for dipping. You can also spoon it over rice or even use it as a topping for pizza if you’re feeling creative with leftovers.

Storage Instructions

Store: Keep your leftover sausage and peppers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, so it’s great for meal prep throughout the week.

Freeze: This dish freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stove over medium heat until heated through, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry after storing, just add a splash of marinara sauce or a little water while reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2600
• Protein: 90-110 g
• Fat: 170-200 g
• Carbohydrates: 75-90 g

Ingredients

For the sausage and peppers:

• 2 lb italian sausage links
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• Salt, as needed
• Black pepper, as needed
• 1 tsp italian herb blend
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups marinara sauce

For the garnish:

• 1 tbsp chopped fresh parsley

Step 1: Combine Sausage and Vegetables in the Slow Cooker

• 2 lb Italian sausage links
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• salt, as needed
• black pepper, as needed
• 1 tsp Italian herb blend
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups marinara sauce

Place the Italian sausage links, green, red, and yellow bell peppers, onion, garlic, salt, and black pepper into the slow cooker.

Add the Italian herb blend and crushed red pepper flakes if you like a touch of heat.

Finally, pour the marinara sauce over the mixture.

Stir everything together until the ingredients are well combined.

Step 2: Slow Cook the Sausage and Vegetables

Cover the slow cooker with its lid and cook the sausage and vegetable mixture on High heat for 3-4 hours or on Low heat for 6-8 hours.

The sausages should be fully cooked and the vegetables tender by the end of the cooking time.

I like to set it on Low and let the flavors meld together all day for maximum taste.

Step 3: Slice and Return the Sausages

• cooked sausage and vegetables from Step 2

Carefully remove the sausages from the slow cooker and slice them into thick pieces.

Return the sliced sausage to the slow cooker and gently mix everything to ensure the flavor is distributed throughout.

Step 4: Garnish and Serve

• 1 tbsp chopped fresh parsley

Transfer the sausage and pepper mixture to a serving dish.

Sprinkle the chopped fresh parsley on top as a flavorful garnish just before serving.

For even more freshness, I sometimes add a squeeze of lemon juice right before serving.

Easy Crockpot Sausage and Peppers

Delicious Easy Crockpot Sausage and Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 55 minutes mins

Cook Time 3 hours hrs 52 minutes mins

Total Time 5 hours hrs 47 minutes mins

Servings: 4

Calories: 2400

Ingredients Method

Ingredients

  

For the sausage and peppers:

• 2 lb Italian sausage links
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• salt, as needed
• black pepper, as needed
• 1 tsp Italian herb blend
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups marinara sauce

For the garnish:

• 1 tbsp chopped fresh parsley

Method

 

1. Place the Italian sausage links, green, red, and yellow bell peppers, onion, garlic, salt, and black pepper into the slow cooker. Add the Italian herb blend and crushed red pepper flakes if you like a touch of heat. Finally, pour the marinara sauce over the mixture. Stir everything together until the ingredients are well combined.
2. Cover the slow cooker with its lid and cook the sausage and vegetable mixture on High heat for 3-4 hours or on Low heat for 6-8 hours. The sausages should be fully cooked and the vegetables tender by the end of the cooking time. I like to set it on Low and let the flavors meld together all day for maximum taste.
3. Carefully remove the sausages from the slow cooker and slice them into thick pieces. Return the sliced sausage to the slow cooker and gently mix everything to ensure the flavor is distributed throughout.
4. Transfer the sausage and pepper mixture to a serving dish. Sprinkle the chopped fresh parsley on top as a flavorful garnish just before serving. For even more freshness, I sometimes add a squeeze of lemon juice right before serving.