Slow Cooker Sausage and Peppers

Slow cooker sausage and peppers is one of those set-it-and-forget-it dinners that fills your whole kitchen with the kind of smell that makes everyone wander in asking what’s for dinner. Juicy Italian sausage links, sweet bell peppers, tender onions, and hearty mushrooms slow-cook for hours in a rich tomato sauce until everything is deeply flavored and fall-apart tender. No canned soup, no shortcuts, just real ingredients doing exactly what they should. Pile it over pasta or stuff it into toasted hoagie rolls with melted provolone. Either way, dinner is handled.

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Why We Keep Coming Back to This One

I have loved Italian sausage since I was a kid in Brazil. I think I even preferred it over steak or beef, which probably says a lot about me. So when I moved to Canada, I was genuinely happy to discover that people here love sausage recipes just as much as I do.

What made things even better is that Pierre’s family has Italian roots on his father’s side. His uncles and aunts in Montreal make their own fresh Italian sausage from scratch, and whenever we visit them, they send us home to Toronto with a bag of the good stuff.

This slow cooker sausage and peppers recipe is one of the ones we keep coming back to. Pierre loves it piled onto a toasted bun with melted provolone. Thomas always goes straight for the sauce and asks for a scoop of mashed cauliflower on the side to soak it all up.

What makes this version different from most slow cooker sausage and peppers recipes is two things. First, I add mushrooms, which most versions skip entirely. They soak up the tomato sauce beautifully during the long cook. Second, I brown the sausage before it goes in. I know plenty of recipes tell you to skip this step. You can. But the difference in depth of flavor is noticeable, and it takes two extra minutes and one extra pan. It is worth it every time.

If you want another Italian sausage dinner for busy nights, my Italian Sausage and Peppers Skillet is on the table in 30 minutes, and my Italian Sausage Tomato Sauce is worth bookmarking if you end up with extra sauce.

Key Ingredients:

ll ingredients and their amounts are listed in the recipe card at the bottom of this post.

Italian Sausage Links: I like to use fresh, uncooked Italian sausage links in their casing, about 1 pound, which comes to roughly 6 medium links. I recommend nitrate-free sausages when you can find them. The most important thing here is using raw sausage links in their casing, not precooked sausages. Precooked sausages will overcook and turn dry and rubbery during the long slow cooker time. Sweet Italian sausage gives a milder result. Hot Italian sausage adds a real kick. I have also made this with turkey sausage links when I wanted something lighter, and it works well.

Pro Tip: Sear the sausage links in a hot skillet for about 2 minutes per side before slicing and adding them to the slow cooker. This step builds a golden crust and develops flavor that the slow cooker alone cannot replicate. It also helps the sausage hold its shape better through the long cook. I know some recipes skip this step entirely. You can skip it if you need to. But the difference in depth of flavor is noticeable every time.

Bell Peppers: I use 2 large red bell peppers, cut into strips about 1/4 inch wide. Red peppers are the sweetest variety, and that sweetness balances the richness of the sausage and the acidity of the tomato sauce. Orange and yellow peppers are great alternatives. Green peppers work but they are less sweet and can turn slightly bitter after long cooking. If you want a colorful result, use one red and one yellow or orange. The key regardless of color is cutting them thick. Thin-cut peppers will disintegrate into the sauce by the time everything is done.

White Mushrooms: 8 ounces of sliced white mushrooms. This is the ingredient that sets this version apart from most slow cooker sausage and peppers recipes. The mushrooms absorb the tomato sauce as everything cooks low and slow, and they add a meatiness and depth that makes the dish more filling. Cremini mushrooms work just as well and add a slightly earthier flavor. I brown them quickly in the skillet before adding them to the pot. A 2-minute sauté removes their excess moisture and prevents a watery sauce. Buy them pre-sliced to save prep time.

Onion: One medium onion, sliced into strips the same thickness as the peppers. I have used yellow, white, and sweet onions interchangeably in this recipe. Sweet onion gives the mildest result. Yellow onion gives a slightly more savory depth. Either works well.

Tomato Sauce: 1½ cups of tomato sauce or marinara. I prefer my homemade tomato sauce when I have it ready, because I can control the sodium and it has a cleaner flavor. A 28-ounce can of good crushed tomatoes works just as well. If you want a more concentrated tomato flavor without making the sauce runny, stir in 1 tablespoon of tomato paste before the lid goes on. It is a small addition that makes a real difference in depth.

How to Make This Slow Cooker Sausage and Peppers

Set your slow cooker to low for a 4-hour cook, or to high for a 2-hour cook, before you begin the skillet steps.

Step 1: Sear the sausage links. I always start by browning the sausage, and I will never skip this step. Once the oil is shimmering in a large skillet, add the sausage links and let them sear for about 2 minutes per side until you get a golden-brown crust. They will not be cooked through yet, and that is exactly what you want. You are building flavor on the outside, not cooking them all the way.

Step 2: Slice the sausages. Once they are browned, I transfer them to a cutting board, slice them into rounds about 1 inch thick, and add them straight to the slow cooker insert.

Step 3: Soften the onion and garlic. I love using the same skillet for this step because all those browned bits from the sausage add extra flavor to the onions. Turn the heat down to medium, add the sliced onion, and cook for about 2 minutes, stirring constantly. Once the onion starts to soften and pick up a little color, add the minced garlic and cook for another 30 seconds until it smells fragrant. Transfer both to the slow cooker.

Step 4: Brown the mushrooms. Still in the same skillet, add the sliced mushrooms. If the pan looks dry, add a small drizzle of olive oil. I let them sit without stirring for about a minute so they get some color on one side, then give them a quick toss and cook for another minute. This quick sauté is important because it drives off the moisture in the mushrooms. If you skip it, that moisture ends up in your sauce and makes it thin and watery. Once they have some color, transfer them to the slow cooker.

Step 5: Add everything else and let the slow cooker do its job. Now the easy part. Add the sliced bell peppers, tomato sauce, tomato paste if you are using it, salt, and black pepper to the slow cooker. I give everything a gentle stir to combine, put the lid on, and walk away. Cook on low for 4 hours or on high for 2 hours. I always check that the sausage is cooked through by cutting into a piece. It should read 160°F internally and have no pink left in the center.

Step 6: Finish and serve. Once everything is done, I taste the sauce and adjust the salt and pepper as needed. A handful of fresh parsley or basil scattered over the top makes the whole pot look beautiful and adds a fresh note against the rich sauce.

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Slow Cooker Sausage and Peppers Recipe

3.42 from 164 votes

Author: Olivia Ribas

ServingsServings: 6 People

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 4 hours hours

Total TimeTotal Time: 1 hour hour 10 minutes minutes

Slow cooker sausage and peppers is one of those set-it-and-forget-it dinners that fills your whole kitchen with the kind of smell that makes everyone wander in asking what's for dinner. Juicy Italian sausage links, sweet bell peppers, tender onions, and hearty mushrooms slow-cook for hours in a rich tomato sauce until everything is deeply flavored and fall-apart tender. No canned soup, no shortcuts, just real ingredients doing exactly what they should. Pile it over pasta or stuff it into toasted hoagie rolls with melted provolone. Either way, dinner is handled.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tbsp olive oil
• ▢ 1 lb fresh Italian sausage links – nitrate-free (or 6 medium Italian sausage links in their casing)
• ▢ 1 medium onion cut into 1/4-inch-wide strips
• ▢ 3 cloves garlic
• ▢ 8 oz (227) white mushroom sliced
• ▢ 2 red bell pepper cut into 1/4-inch-wide strips
• ▢ 1 1/2 cup any tomato sauce
• ▢ Coarse salt and ground black pepper to taste
• ▢ Fresh parsley for garnishing

Instructions 

• Over medium-high, heat olive oil in a large skillet. Add sausage links, and cook for about 2 minutes each side, just until they get brown (but the sausage will not be cooked though).
  
• Place them on a cutting board, slice them and place in the slow cooker.
  
• Add onions and cook for about 2 minutes. Stir constantly. Then add garlic and cook for 30 seconds. Transfer onions and garlic to the slow cooker.
  
• In the same skillet add mushroom (if necessary pour more olive oil in the skillet) and cook for 2 minutes or until they get a nice golden color. Transfer to the slow cooker.
  
• Add bell pepper, tomato sauce, salt and black pepper to the slow cooker.
  
• Cover and cook for 4 hours on low or 2 hours on high, or until sausages are cooked through and tender. Top with parsley. Enjoy!
  

Notes

To make ahead: Do the skillet steps the night before and load everything into the slow cooker insert without the tomato sauce. Refrigerate overnight. In the morning, add the tomato sauce and start the cooker on low.

To store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.

To reheat: Reheat on the stovetop or microwave in 60-second intervals, stirring in between. A splash of chicken broth helps if the sauce has thickened.

To freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Note that the peppers will be very soft after freezing.

 

Nutrition

Serving: 1/6, Calories: 126kcal, Carbohydrates: 12g, Protein: 6g, Fat: 7g, Cholesterol: 13mg, Sodium: 554mg, Potassium: 361mg, Fiber: 3g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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