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GET IT NOWThese slow cooker sausage and peppers are one of my favorite don’t-feel-like-cooking meals. You don’t have to do much prep, and I love the combination of fresh ingredients and Italian flavors with the ease of the Crock Pot. Sausage, peppers, onions, and marinara sauce simmer together for a hands-off, healthy dinner that’s bursting with flavor. Grab your slow cooker and make these Crock Pot sausage and peppers with me!
Why You Need My Slow Cooker Sausage And Peppers
- Juicy, browned sausage – Many versions slice the sausage and skip the browning step, but I prefer to spend the time on quick sear instead of slicing — it locks in flavor! And slow cooking leaves the sausage more juicy than other cooking methods.
- Classic Italian flavors – The combination of marinara, sausage, peppers, and onions in the slow cooker is so comforting. (If you love this combo, I also use these flavors in my sausage stuffed zucchini and crustless pizza.)
- 7 simple ingredients – Plus salt and pepper. Doesn’t get much easier than this.
- Hands-off cooking – Like most of my slow cooker recipes, this one needs just 5-10 minutes of prep, and the Crock Pot does the rest. Perfect for busy days!
Ingredients & Substitutions
Here I explain the best ingredients for my Crock Pot sausage and peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Sausages – I used pork Italian sausage links, but any kind works—sweet Italian, chicken, turkey, kielbasa, or bratwurst. You can even slice up extra for sausage and cabbage, or turn them into a sheet pan meal using a similar recipe I have in my Easy Keto Cookbook.
- Olive Oil – To brown the sausages. Any cooking oil is fine.
- Bell Peppers – Slice them into strips, like you would for fajitas. I used a mix of orange, yellow, and red, but green bell pepper works, too.
- Onion – You can use white, yellow, or red. Slice it into half moons, about the same width as the peppers.
- Garlic – Freshly minced garlic gives the best flavor, but you can use a tablespoon of jarred garlic for convenience.
- Italian Seasoning – I usually have my 5-minute Italian seasoning blend on hand, but store-bought is just fine. You can also just use dried basil or oregano alone. For a little heat, toss in some red pepper flakes!
- Marinara Sauce – I love this brand, but it’s a real treat if you’ve got time to make my homemade marinara sauce. You can also make these slow cooker sausage and peppers using crushed tomatoes or tomato sauce.
- Sea Salt & Black Pepper
How To Make Sausage And Peppers In The Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brown the sausage. Sear both sides in a large skillet with a little olive oil. (If you prefer, you can air fry the sausages to brown them — just do it for half the time, so they don’t cook all the way through.)
- Slice and toss veggies. Place the bell peppers, onions, garlic, and Italian seasoning into your Crock Pot (I have this one), and toss together.
- Add the marinara and sausage. Pour the sauce over the veggies, then nestle the sausages on top.
- Cook sausage and peppers in the slow cooker. They are done when the sausages are cooked through, and the peppers and onions are soft.
My Recipe Tips
- Don’t fully cook the sausages during the browning step. They finish cooking in the slow cooker.
- Can you skip the browning step? Yes, you can. But I highly recommend doing it because it makes the sausages taste better and only takes a couple of minutes.
- Don’t slice the peppers and onions too thin. They will turn out mushy if you do. I aim for a bit wider than 1/4 inch.
- Prefer your veggies more crisp tender? Add them to the Crock Pot in the last hour of cooking instead of in the beginning.
- Drizzle the sauce over your slow cooked sausage and peppers. It’s very liquid, but adds extra flavor and moisture. So good!
- Prefer to use your oven? After browning the sausage, just layer everything in a baking dish and bake at 400 degrees F for 20-30 minutes, until the peppers are soft.
- Want to make it on the stovetop? I recommend my other sausage and peppers recipe that uses just the stove.
- Want to make it cheesy? Sprinkle shredded cheese (I recommend mozzarella) over the sausage and peppers in the slow cooker at the end. Cover with the lid to let it melt.
Storage & Meal Prep
- Store: Slow cooker sausage and peppers store well, though the veggies do get more mushy. Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: Slice the vegetables and brown the sausages in advance. Then you can just toss everything in the slow cooker the day-of!
- Reheat: Use the microwave or a skillet on the stove. You can also reheat sausage and peppers in the Crock Pot on the Low or Warm setting.
- Freeze: This dish freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Ideas
I’ve often served slow cooker sausage and peppers on their own, or with an Italian-inspired salad, like Caprese salad or romaine with Caesar dressing and parm.
If you want something more hearty, sausage and peppers taste amazing over a bowl of rice, cauliflower rice, or roasted potatoes. You can also make sandwiches with them — just stuff the sausage into a roll that fits your lifestyle, and add the peppers and onions.
Slow Cooker Sausage and Peppers
Make my easy slow cooker sausage and peppers in the Crock Pot with a flavorful tomato sauce. Just 7 simple ingredients + quick prep!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat oil in a large skillet over medium-high heat. Once it’s hot, add the sausage links. Cook for about 2 minutes per side, just until browned on the outside. (They will not be cooked inside.)
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Meanwhile, combine the bell peppers, onions, garlic, Italian seasoning, salt, and pepper in a slow cooker. Toss to coat. Pour marinara sauce evenly over the vegetables.
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When the sausage links are browned, place them into the slow cooker on top of the vegetables.
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Cook for 4-5 hours on Low or 2-3 hours on High, until the sausages are cooked through.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 sausage link + 3/4 cup vegetables
- Tips: Check out my recipe tips above if you don’t want to brown the sausages, how to get the right texture in your vegetables, and variations for using your oven or making it cheesy.
- Store: Refrigerate in an airtight container for 3-4 days.
- Reheat: Warm in the microwave, in a skillet, or back in the slow cooker.
- Freeze: Up to 3 months in the freezer. Thaw before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Slow Cooker Sausage And Peppers
90 Comments
Jacqueline
0If I want to double the recipe, do I also double the amount of marinara?
Aubrey
0Can I use frozen sausage? Thanks!
Maya | Wholesome Yum
0Hi Aubrey, I recommend thawing the sausage first because it won’t really brown when it’s frozen. The USDA also advises against placing frozen food in the slow cooker.
Wholesome Yum M
0Hi Jacqueline, Yes, double the full recipe including marinara. Enjoy!
Robert
0Great recipe. I make sausage and peppers all the time, it s one of my favorite meals. But I have never done it in a slow cooker before. So easy to prepare it this way and it tastes fabulous
Jordan
0Optional: For firmer peppers and onions, you can wait to add them in until the final hour or two of cooking, on top….. I find that using the peppers & onions as a bottom base/cushion, directly against the hot crock pot, disintegrated them. (Especially over 4-5 hours). Perhaps it’s just my pot. However ther veg cook rapidly. An easy and tasty recipe, with or without roll. Thanks. Trying to rate 5 stars..won’t allow me..they keep disappearing..
Annemarie
0Can you use frozen peppers and onions, or would it add too much water? Or thaw them first, Thanks. This is my first recipe. Can’t wait to try it!
Maya | Wholesome Yum
0Hi Annemarie, Yes, frozen will work, but I would thaw them first. They will turn out more mushy than using fresh vegetables, though.
Vannetta Battle
0As usual your recipes don’t disappoint. I did add extra broth because I was afraid of the dreaded Instant Pot burn message. Mistake because the peppers be onions release liquid as well. It still came out good and it actually got better over night because the flavors marinated more. My husband who’s from Chicago and grew up eating Italian sausage said it was a winner and to add it to the rotation .
Rooster
0Did you use sweet or hot Italian sausages?
Wholesome Yum M
0Hi Rooster, I used a mild Italian sausage, but feel free to use whatever suits your tastes here. Any of these options would go with the tomato and pepper flavors!
Taryn
0This is one of our favorite crock pot recipes.
Nellie Tracy
0This is a great recipe for a weeknight dinner. Love it!