Slow Cooker Italian Sausage & Peppers – Cozy, Flavor-Packed Comfort Food
A good sausage and peppers sandwich hits that perfect spot between hearty and unfussy. This slow cooker version brings out deep, rich flavors without babysitting the stove. You toss in a few simple ingredients, let the slow cooker do its thing, and a few hours later you’ve got tender peppers, juicy sausage, and a sauce that begs for crusty bread.
It’s great for weeknights, game days, or meal prep. If you love set-it-and-forget-it dinners, this one earns a permanent spot in your rotation.
Slow Cooker Italian Sausage & Peppers - Cozy, Flavor-Packed Comfort Food
Ingredients
Method
- Prep the vegetables. Slice the peppers and onion into strips and mince the garlic.Keep them on the thicker side so they hold up during cooking.
- Optional: Brown the sausages. Heat olive oil in a skillet over medium-high. Sear sausages for 2–3 minutes per side until lightly browned. This step adds flavor and helps the sausages keep their shape, but you can skip it if you’re short on time.
- Layer the base. Add onions and peppers to the slow cooker first.Sprinkle in the garlic. This creates a flavorful bed that prevents sausages from sticking.
- Make the sauce. In a bowl, whisk together crushed tomatoes, tomato paste, chicken broth, oregano, basil, fennel seeds, red pepper flakes, salt, and black pepper.
- Add the sausage. Place the sausages on top of the vegetables, then pour the sauce evenly over everything.
- Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the sausages are fully cooked and the peppers are tender but not mushy.
- Finish and adjust. Taste and adjust seasoning with more salt, pepper, or red pepper flakes. If the sauce is thin, remove the lid for the last 20–30 minutes or stir in an extra spoonful of tomato paste.
- Serve your way. Slice sausages if you like, then spoon everything onto toasted rolls, over pasta, or on creamy polenta.Garnish with fresh parsley.
Why This Recipe Works
Slow cooking does the heavy lifting. The gentle heat turns bell peppers silky and sweet while the sausage spices melt into the sauce.
A little tomato paste builds body, and onions add natural sweetness that balances acidity. You also get flexibility—use sweet or hot Italian sausage, and serve it with rolls, pasta, or polenta. It’s a crowd-pleaser that tastes like it took all day, even if you barely touched a pan.
Ingredients
- 2 pounds Italian sausage links (sweet, hot, or a mix)
- 3 bell peppers (any colors), sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can crushed tomatoes or tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup low-sodium chicken broth (or water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon fennel seeds (optional but classic)
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for optional browning)
- Fresh parsley, chopped, for garnish
- Crusty rolls, cooked pasta, or polenta for serving
Step-by-Step Instructions
- Prep the vegetables. Slice the peppers and onion into strips and mince the garlic.Keep them on the thicker side so they hold up during cooking.
- Optional: Brown the sausages. Heat olive oil in a skillet over medium-high. Sear sausages for 2–3 minutes per side until lightly browned. This step adds flavor and helps the sausages keep their shape, but you can skip it if you’re short on time.
- Layer the base. Add onions and peppers to the slow cooker first.Sprinkle in the garlic. This creates a flavorful bed that prevents sausages from sticking.
- Make the sauce. In a bowl, whisk together crushed tomatoes, tomato paste, chicken broth, oregano, basil, fennel seeds, red pepper flakes, salt, and black pepper.
- Add the sausage. Place the sausages on top of the vegetables, then pour the sauce evenly over everything.
- Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the sausages are fully cooked and the peppers are tender but not mushy.
- Finish and adjust. Taste and adjust seasoning with more salt, pepper, or red pepper flakes. If the sauce is thin, remove the lid for the last 20–30 minutes or stir in an extra spoonful of tomato paste.
- Serve your way. Slice sausages if you like, then spoon everything onto toasted rolls, over pasta, or on creamy polenta.Garnish with fresh parsley.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it great for meal prep. For freezing, cool completely and pack in freezer-safe containers for up to 3 months.
Thaw in the fridge overnight and reheat gently on the stove or in the microwave. If the sauce tightens up after reheating, loosen it with a splash of broth or water.
Why This is Good for You
This dish offers a balance of protein, fiber, and vitamins when served the right way. Peppers are loaded with vitamin C and antioxidants, and onions bring prebiotics that support gut health.
If you choose chicken or turkey Italian sausage, you’ll cut saturated fat while keeping all the flavor. Pair with a whole-grain roll or serve over a bed of sautéed greens to round out the meal.
What Not to Do
- Don’t overcook on High. Peppers can turn mushy fast. If you have time, Low is more forgiving.
- Don’t skip seasoning. Taste the sauce before cooking and after—it may need a pinch more salt or heat.
- Don’t crowd flavor. Avoid too many extra spices.Italian sausage already carries fennel, garlic, and paprika; let it shine.
- Don’t add raw pasta to the slow cooker. It can get gummy. Cook pasta separately and spoon the sauce on top.
- Don’t forget texture. A quick broil of the sausages after cooking can add snap if you like a crisper bite.
Recipe Variations
- Spicy Arrabbiata Style: Use hot Italian sausage and increase red pepper flakes to 1 teaspoon. Add a splash of Calabrian chili paste for heat and tang.
- Tomato-Balsamic Twist: Stir in 1 tablespoon balsamic vinegar during the last 15 minutes for sweetness and depth.
- Herb-Forward: Swap dried herbs for 1/4 cup chopped fresh basil and parsley stirred in at the end for a bright finish.
- Cheesy Bake: After slow cooking, transfer to a baking dish, top with provolone or mozzarella, and broil until bubbly.Spoon onto rolls.
- Lean & Light: Use chicken or turkey sausage and reduce olive oil. Serve over zucchini noodles or spaghetti squash.
- Smoky Peppers: Add a 1/2 teaspoon smoked paprika to the sauce and include one roasted red pepper for a hint of smoke.
- Garlicky Onion Lovers: Double the onion, add an extra clove of garlic, and finish with a drizzle of garlic-infused olive oil.
FAQ
Can I use sliced sausage instead of links?
Yes. Slice the sausage into 1-inch pieces after browning and cook as directed.
Sliced pieces soak up more sauce but can cook faster, so check tenderness on the early side.
Do I need to brown the sausage first?
No, but it adds a nice sear and deeper flavor. If you skip browning, make sure to season the sauce well and consider finishing the sausages under the broiler for a minute or two for color.
What’s the best way to serve this?
It’s classic on toasted hoagie rolls with melted provolone. It’s also great over al dente penne, creamy polenta, or mashed potatoes.
If you want lighter, try it with quinoa or cauliflower rice.
Can I add mushrooms or other veggies?
Absolutely. Add sliced mushrooms, zucchini, or even a handful of spinach in the last 30 minutes. Just avoid water-heavy vegetables too early, which can thin the sauce.
How do I keep the sauce from getting too watery?
Use tomato paste for body, don’t overdo the broth, and keep the lid slightly ajar for the last 20–30 minutes if needed.
Browning the sausages also helps reduce moisture.
Is this gluten-free?
Yes, as long as your sausage is labeled gluten-free and you serve it without regular bread or pasta. Opt for gluten-free rolls or polenta.
Can I cook it overnight?
You can, but use the Low setting and set a timer if possible. Overcooking can make the peppers too soft.
Aim for 5–6 hours on Low for the best texture.
What type of peppers should I use?
A mix of red, yellow, and green bell peppers adds color and flavor. Red and yellow are sweeter; green brings a slight bitterness that balances the sauce.
Final Thoughts
Slow Cooker Italian Sausage & Peppers is the kind of meal that feels generous without being fussy. The ingredients are simple, but the results taste like you worked much harder than you did.
Keep a loaf of crusty bread nearby, and you’re set for a comforting dinner everyone will remember. Make it mild or crank up the heat—either way, it’s a dependable, flavor-packed classic you’ll come back to again and again.
