This Crockpot Sausage and Peppers is a classic Italian-American dinner made with almost no work. Italian sausage links cook slowly with sliced bell peppers, onions, garlic, and tomatoes until the vegetables are soft and sweet and the sausage is full of flavor. Serve it on a roll, over pasta, or with rice or polenta.

I grew up in an Italian and Hispanic family in New York, and sausage and peppers is one of those dishes that reminds me of big family meals and crowded tables. I still love it, but I run a business and a household, so I need it to cook on its own. The slow cooker handles the cooking, and I just slice vegetables in the morning.

The reason this dish works so well in a slow cooker is that the sausage and vegetables share their juices. The peppers and onions release moisture that blends with the tomatoes, and the sausage adds fat and seasoning back into that mixture. You end up with a sauce that tastes like it came from a slower, more fussy recipe.

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Why You’ll Love This Recipe

• Five Minutes of Slicing: Cut the peppers and onion into strips and the prep is done.
• Flavor in Every Layer: The sausage, vegetables, and tomatoes cook together into a sweet and savory sauce.
• Flexible Serving: Pile it on hoagie rolls, spoon it over pasta, or serve it with rice, polenta, or mashed potatoes.
• Budget Friendly: Sausage, peppers, and onions are inexpensive and feed 6 people.
• No Browning Needed: The sausage can go in raw, so you can skip the skillet.
• Easy Cleanup: One slow cooker insert is all you wash.
• Good for Parties: Keep it warm on the lowest setting and let people build their own sandwiches.

Ingredients

Amounts are in the recipe card below. Here is what each ingredient contributes and what you can use if you are out of something.

• Italian Sausage Links: One and a half pounds, about six links. Sweet gives a mild, slightly fennel flavor. Hot adds heat. Use a mix if people have different tastes. Chicken or turkey sausage also works.
• Bell Peppers: Three, sliced into strips. A mix of red, yellow, and green gives color and different levels of sweetness. Red and yellow are sweeter than green.
• Yellow Onion: One large, sliced into half moons, softens and turns sweet in the juices.
• Garlic: Four minced cloves bring a savory, aromatic note that carries through the sauce.
• Diced Tomatoes: One 14.5 oz can, with its juices, creates the sauce.
• Chicken Broth: A half cup keeps everything moist without making the sauce watery.
• Italian Seasoning, Salt, and Pepper: The sausage is already seasoned, so these are meant to support it, not take over.
• Hoagie Rolls and Provolone (optional): Toasted rolls with a slice of melted provolone turn this into a sandwich.

Tips For Making The Best Crockpot Sausage and Peppers

1. Slice the Vegetables Evenly: Strips about ½ inch wide hold their shape while still turning tender.
2. Put the Vegetables on the Bottom: They create a bed that keeps the sausage from sitting directly on the heat.
3. Brown the Sausage If You Have Time: It is not required, but a few minutes in a skillet gives the links a deeper color and flavor.
4. Use a Thermometer: Pork sausage should reach 160°F (71°C), and chicken or turkey sausage 165°F (74°C).
5. Do Not Add Too Much Liquid: The vegetables release water as they cook. Too much broth makes a thin sauce.
6. Thicken If You Want To: Leave the lid off for the last 20 to 30 minutes on high, or stir in a tablespoon of tomato paste.
7. Slice the Sausage Before Serving: Cutting the links into pieces lets the sauce soak in and makes serving easier.
8. Toast the Rolls: A few minutes under the broiler keeps them from going soggy under the juicy filling.

Step-by-Step Instructions

1. Add the sliced peppers, onion, and garlic to the slow cooker.
2. Pour in the diced tomatoes with their juices and the chicken broth. Sprinkle with the Italian seasoning, salt, and pepper. Stir lightly.
3. Place the sausage links on top of the vegetables in a single layer, or as close to it as you can.
4. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the sausage reaches 160°F and the peppers are soft.
5. Remove the sausage and slice it into 1 inch pieces if desired. Return it to the pot and stir gently.
6. Taste the sauce and adjust the seasoning. Serve on toasted hoagie rolls with provolone, or over pasta, rice, or polenta.

Ways To Serve It

• On Hoagie Rolls: The classic. Toast split rolls, add a slice of provolone, and fill with sausage, peppers, and a spoonful of sauce. Wrap the bottom in foil for easier eating.
• Over Pasta: Toss the sausage and sauce with penne or rigatoni and finish with grated Parmesan. This stretches the meal to feed more people.
• With Creamy Polenta: Spoon the sausage and peppers over soft polenta for a cozy dinner that feels more special than the effort required.
• Over Rice: Plain white rice soaks up the juices well and keeps the meal gluten-free.
• With Roasted Potatoes: Serve alongside crispy roasted potatoes, or cook baby potatoes in the pot, as in the FAQ below.
• For Breakfast: Leftover sausage and peppers are good in an omelet or scrambled with eggs.

Easy Variations

• Spicy Sausage and Peppers: Use hot Italian sausage and add a pinch of red pepper flakes or a few sliced pepperoncini.
• Smoky Version: Use smoked sausage and add a half teaspoon of smoked paprika. Add the sausage in the last one to two hours since it is already cooked.
• Extra Vegetables: Sliced mushrooms and zucchini both work. Add zucchini during the last hour so it does not turn mushy.
• Lighter Option: Use chicken or turkey Italian sausage and serve over a bed of greens or roasted vegetables.

Why Slow Cooking Works For This Dish

Sausage and peppers is a dish that rewards patience. Peppers and onions slowly release their natural sugars, which sweeten the sauce and balance the savory sausage. The long, gentle heat also keeps the sausage juicy, because it cooks in moisture and does not dry out in a hot pan. The result tastes like a dish that simmered on the stove all afternoon, with no stirring or watching.

How To Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days. The flavors improve overnight.
• Freezer: Freeze the sausage and sauce in freezer bags for up to 3 months. Thaw in the refrigerator overnight.
• Reheating: Warm gently in a saucepan or the microwave, adding a splash of broth if the sauce looks dry.
• Sandwich Leftovers: Keep the filling and rolls separate, and build fresh sandwiches when you reheat.

Frequently Asked Questions

Do I have to brown the sausage first? No. It cooks safely in the slow cooker. Browning adds flavor and color, so do it if you have 5 extra minutes.

Can I use frozen sausage? Thaw it first for even cooking and so the temperature check is accurate.

Can I use other types of sausage? Yes. Chicken, turkey, or smoked sausage all work. Smoked sausage is already cooked, so add it for the last 1 to 2 hours.

What can I serve with it? Hoagie rolls, pasta, rice, polenta, mashed potatoes, or crusty bread all work well.

Why is my sauce thin? The vegetables release water. Remove the lid for the last 20 to 30 minutes on high, or stir in a tablespoon of tomato paste.

Can I add potatoes? Yes. Add 1 pound of baby potatoes, halved, at the bottom of the pot, and cook the full time on low.

Can I make it spicy? Use hot Italian sausage, or add a pinch of red pepper flakes with the seasoning.

Can I cook it ahead? Yes. It reheats very well, and many people feel it tastes better the next day.

Recipe Card

Crockpot Sausage and Peppers By Mercedes

Italian sausage slow cooked with bell peppers, onions, and tomatoes. Serve on rolls or over pasta, rice, or polenta.

• Prep Time: 10 minutes
• Cook Time: 3 hours to 6 hours
• Total Time: about 3 hours 10 minutes on high
• Servings: 6

Ingredients

• 3 bell peppers (mixed colors), sliced into strips
• 1 large yellow onion, sliced into half moons
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• ½ cup chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ pounds Italian sausage links (about 6)
• Hoagie rolls and sliced provolone, for serving (optional)

Instructions

1. Add the peppers, onion, and garlic to the slow cooker.
2. Add the tomatoes, broth, and seasonings. Stir lightly.
3. Place the sausage on top.
4. Cook on low 5 to 6 hours or high 3 to 4 hours, until the sausage reaches 160°F.
5. Slice the sausage, return it to the pot, and stir.
6. Serve on toasted rolls with provolone or over pasta, rice, or polenta.

Notes

• Nutrition is for the sausage and peppers only, without rolls or sides.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition (estimate per serving): about 380 calories, 19 g protein, 12 g carbohydrates, 29 g fat. Values are approximate and vary with brands and substitutions.

Did you make this recipe? Tag @lifewithmercedes on Instagram and use the hashtag #lifewithmercedes.