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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
88 Comments
Carol
1I tweaked the recipe a little, but oh so good plus leftovers for a few days. I used two packages of Italian sausage, a 12 ounce can of tomato sauce and a can of Ro-tel tomatoes for a little kick. There was a lot of sauce, so I added a head of shredded cabbage to soak up some of the sauce. My husband couldn’t stop talking about how good it was! I will definitely be making again!
Maya | Wholesome Yum
0Thank you for sharing, Carol! That sounds like a delicious variation.
Ene
0I need salt content included in all recipes nutrition
Maya | Wholesome Yum
0Hi Ene, You’d have to calculate that yourself, you can read about why I don’t include it in my nutrition policy. Happy holidays!
Kerri D'Esposito
0If I change the serving size to 4, does the cook time remain the same? Becasue it doesn’t change on the instructions. Thanks!
Maya | Wholesome Yum
0Hi Kerri, Yes, it stays the same because the sausages are still the same size.
Marsha
0Really good. I used six imported German hotdogs because they were on sale instead of six raw pork sausages. I cooked everything on low for four hours. I served it over brown rice to soak up all that tasty sauce. I used 1 t of salt and about 1 1/2 T Italian seasoning. Made a fair amount. Next time, I will sprinkle with shredded mozzarella. Great one-pot, hands-off meal.
Wholesome Yum D
0Marsha, I love the way you adapted it! Those German hotdogs sound like a tasty swap, and serving it over rice to soak up the sauce is such a smart idea! So happy you enjoyed it!
Lisa D Calvert
0I loved how easy & delicious this was
I used mild Italian Sausage & served over rice for some friends. I had hoped there would be leftovers but they were gone before I knew it! Since there was extra sauce left in the crockpot, I quickly thawed several boneless skinless chicken tenders & put them in the crockpot with the leftover sauce & cooked them to temp. They were delicious the next day and I ended up with leftovers after all!
Wholesome Yum D
0Lisa, I love how you repurposed the sauce! So glad it was a hit with your friends too. Hope you get to enjoy those leftovers even more!
Alice K Lotosky
0As with most recipes you need to taste each ingredient separately before adding to any dish. I used some very bland marinara sauce which ruined the dish; lesson learned
Maya | Wholesome Yum
0I agree with you, Alice. It seems a little unfair to rate my recipe badly because you got a bland marinara sauce, though. I hope you get the chance to try it again with a more flavorful one.
Sue
0Can I make this without a slow cooker?
Maya | Wholesome Yum
0Hi Sue, The Instant Pot would work using the slow cook setting. Otherwise, I have a different recipe coming up to make a stovetop version!
Cheryl
0Where can I find the stove top recipe?
Thank you
Maya | Wholesome Yum
0It’s coming up in a couple weeks. 🙂 If you’re signed up for my newsletter (you can sign up by saving any recipe or tap the button to get the free healthy recipe e-book below the first picture), you’ll be notified when it’s up. Thank you!
Leslie
0Really easy and so delicious.
Leslie
0Really tasty – so fast to prep, too.
kmiller6711
0Made this yummy recipe last night! Added cabbage to the mix and it was delicious! My husband had seconds!!!!
Maya | Wholesome Yum
0I’m so happy you and your husband liked it! Cabbage sounds like a lovely addition.
Lourdes
0Can I still make this if I don’t have a slow cooker?
kmiller6711
0I just made this last night and did it right on the stove top! No problem and it was absolutely delicious!!!!!
Maya | Wholesome Yum
0Hi Lourdes, You can simmer everything on the stovetop instead of using a slow cooker.
Patti
0I used green pepper/cheddar cheese brats, and it was absolutely delicious! I also used pizza seasoning instead of Italian, just used what I had in the cupboard. I don’t eat many carbs, so this was right on my meal plan! I will make this again, so good!! I highly recommend it!
Maya | Wholesome Yum
0That sounds like a delicious variation, Patti! Thank you for sharing!
ebeltoftdaniel
0I have tried this dish, it’s one of my favorite ones to make. Such a joy to my taste buds.
Carol
0This is easy, delicious and filling. It provided us with leftovers, which is always a plus in my opinion. Comfort food and low carb is quite a treat.
Maya | Wholesome Yum
0Thank you, Carol! Agree, leftovers are always a plus.
Sheri
0Really, really delicious!! Used sweet Italian sausage and red, yellow, and orange bell peppers. Seasonings were just right. Will definitely add this to my rotation!
Maya | Wholesome Yum
0So glad you liked these, Sheri! Enjoy!
Tannis
0This was fantastic! Served over cauliflower rice.
Chelle
0this recipe is absolutely delicious.
Pamela
0Love love love it make a double helping and divi it up for lunches, freezes and reheats well. Simple but delicious.
Sharry
0Had for dinner tonight. LOVED THEM. Great after working outside all day long❤️
Carisa Diaz
0We don't eat sausage. Is there another meat you'd recommend making this with?
Maya | Wholesome Yum
0Hi Carisa, Yes, you can use chicken or turkey sausage instead.
Marsha N
0If you are using fully cooked sausages, do the sausages require the same amount of cooking time in the crock pot as uncooked sausages? I realize the peppers & onions require the time stated for cooking. Thanks.
Maya | Wholesome Yum
0Hi Marsha, No, you wouldn’t have to cook as long if your sausage is already fully cooked. I’ve only made this recipe with raw sausage so I don’t have an exact time for you, but you can check on them and stop cooking once the peppers and onions are done to your liking. They will be just fine cooked for less time.
Pamela
0How many does it serve?
Wholesome Yum D
0Hi Pamela, This recipe serves 6.
Cathy
0Can you cut up the sausage after browning them so they aren’t whole in the crockpot?
Maya | Wholesome Yum
0Hi Cathy, You can, but I’m guessing the cook time might be different. I haven’t tried that to confirm. We just cut the sausages after cooking.
Maria
0This Italian sausage and peppers recipe is one of the best. The finished dish reminded me of the sausage and peppers my mother made for us. 2 thumbs up!
Norman Alston
0Thank you so much for providing these recipes, I was looking for a recipe to prepare eggplant lasagna and found your site. It was requested of me by a good friend who has MS. I will test my ability to prepare the dish. I also love all the other suggested recipes and will try all of them.
GRETA
0I never made Sausage in the crockpot but it came out so delicious! I’ll make it again! It’s sooo easy!
Kris
0So moist and flavorful! Will make it again. Thank you!!
Jenn
0This is so easy and so good I could eat it every night of the week! Yum!
Jere Cassidy
0Made this for Sunday supper and the whole family loved it. I loved it since it’s so easy to make. Keeping this recipe to remake again.
Sherrie
0Love, love, love sausage and peppers! So glad to find a crockpot recipe for those days when I just want to set it and forget it!
Georgia Carter
0Hi, red sauce gives me heartburn can I use white sauce?
Maya | Wholesome Yum
0Hi Georgia, Yes, that should work fine. Let me know how it goes!
Joe
0I made this, my family loved it. I think I’m going to try and turn the leftovers into sauce for spaghetti.
Karen Nedwick-Castro
0If I double the recipe do I need to add more time?
Maya | Wholesome Yum
0Hi Karen, Yes, you would probably have to add a little more time if you double the recipe, maybe an extra 30-60 minutes.
Kay
07 ingredients??? I counted 9….
Wholesome Yum D
0Hi Kay, I don’t include salt and pepper in my ingredient count.
ramona
0This recipe looks amazing and I am super excited to make this out for me and my family! Thank you for sharing this recipe, It looks so delicious and I can’t wait to try it out!
LaKita
0This recipe is so simple and delicious! Made it for my family over the weekend and there were no leftovers, definitely will be making again.
Marta
0This slow cooker sausage and peppers reminded me so much of the dish my best friend’s Polish mother used to make for us. I will definitely be adding this to my monthly meal plan rotation.
Amanda Mason
0I loved this recipe! I used turkey sausage and it was great! The flavors were perfect. I’ll be making this again for sure.
Dani
0This may be my favorite recipe of yours so far! Love that you can make Sausage and Peppers in a crockpot! SO GOOD!
Mikayla
0Love the pepper forward flavor and that you get to put it together and leave it to cook, pretty hands off and an easy meal to make for that busy weekend.
Leslie
0I was so excited when I saw this was a slow cooker recipe!! I was intrigued by the recipe, then just thrilled to see it was made in the slow cooker!
Veena
0This side dish is perfect for any meal. Was easy to make!
Kate
0This recipe is great – it’s super easy to throw together and tastes delicious in a hoagie roll with some melted mozzarella! I also like that you gave the oven instructions because sometimes I don’t plan ahead enough for the crock pot 🙂
Katerina
0This is such an incredible dish! The flavors are amazing!!
Kara
0I used red and yellow peppers and my homemade sugar free marinara sauce. One of my new favorite low carb recipes!
Toni
0I love how simple this is but tastes really amazing!!
Stephanie
0Hi! Do you have a recommendation if you aren’t a fan of Italian sausage because of the fennel? We usually eat kielbasa, andouille or Brats…
Wholesome Yum D
0Hi Stephanie, Any of those can replace the Italian sausage in this recipe.
Teresa
0Can you use chicken sausage?
Maya | Wholesome Yum
0Hi Teresa, Yes, you can!
Sharon
0Hi can you tell me if you can make this on the stove or in a instapot? I’m learning to cook do I need direction if so on how long please and thank you!
Maya | Wholesome Yum
0Hi Sharon, I’ve made this on the stovetop but not in my “recipe development” mode, lol, so I didn’t record the timing. You can just check the internal temperature of the sausage to know when it’s done – it needs to reach 160 degrees F.
Sandra Remson
0Started with your idea but I used the pressure cooker for 5 minutes. instead of marinara I used a can of tomatoes and peppers . Added 1/2 head of sliced cabbage. It was great with the with the keto garlic bread!
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!