Go Back

Slow Cooker Italian Sausage & Peppers - Cozy, Flavor-Packed Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sausage. Place the sausages on top of the vegetables, then pour the sauce evenly over everything.
  6. 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.
  7. 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.
  8. Serve your way. Slice sausages if you like, then spoon everything onto toasted rolls, over pasta, or on creamy polenta. Garnish with fresh parsley.