These easy slow cooker sausage and peppers are slowly simmered in marinara sauce for a comforting crock-pot dinner that’s hard to beat.
Why You’ll Love Crock Pot Sausage and Peppers
Sausage and peppers is a classic for a reason. This slow cooker version is one of the simplest, most satisfying weeknight dinners you can make. The sausages gently braise in marinara, which keeps them juicy while the peppers soften and meld with the sauce.
It’s very versatile: serve it over rice, polenta, or mashed potatoes, pile it into a sandwich roll, or toss with pasta and a sprinkle of Parmesan or mozzarella. Make a batch for meal prep—reheat individual portions for lunches or quick dinners during the week.
What You’ll Need
- Italian sausage — Sweet or hot, depending on your preference.
- Bell peppers — A mix of colors looks vibrant; slice them thinly.
- Marinara sauce — Homemade gives the best flavor, but a good jarred sauce works fine.
- Olive oil — For browning the sausage; omit if you skip that step.
Optional ingredients
- Onion — Sweet or yellow, sliced; adds sweetness and depth.
- Garlic — Fresh minced garlic brightens the sauce.
- Fresh herbs — Parsley, basil, or oregano added at the end lift the dish.
Recommended Equipment
- Cutting board
- Frying pan or cast iron skillet for browning
- Kitchen knife
- Tongs
- Slow cooker
- Instant-read thermometer (recommended to check doneness)
How to Make This Recipe
Step One: Brown the sausage. Heat olive oil in a frying pan over medium heat and brown the sausages on all sides. Transfer them to the slow cooker.
Step Two: Add the vegetables and sauce. Nestle sliced bell peppers (and optional onions and garlic) around the sausages. Pour marinara sauce over everything so the sausages are well covered. Cook on high for 4 hours or low for 6 hours.
Step Three: Check doneness. Use an instant-read thermometer—the internal temperature should reach 165°F (74°C). Serve hot.
Frequently Asked Questions (FAQ)
Yes. Brown the sausage in a large pot or Dutch oven, sauté the peppers and onions, add marinara, then simmer on low for 2–3 hours until the sausages are cooked through and tender.
Use an instant-read thermometer. Sausage is safe at 165°F (74°C). Visual checks can help, but a thermometer is best.
Reheat at 300°F (150°C) for about 30 minutes or until the internal temperature reaches 165°F (74°C).
Variations and Substitutions
Chicken or turkey sausage: Use poultry sausages for a lighter version.
Frozen peppers: Fine in a pinch, though fresh peppers retain more texture.
Sandwiches: Serve on a toasted hoagie roll with melted cheese for a classic sandwich.
Low-carb option: Serve over cauliflower rice instead of pasta or potatoes.
Skip browning: If short on time, place raw sausages directly in the slow cooker; they’ll cook through in the sauce.
How to Store
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Cool completely, transfer to freezer bags, and freeze for up to 6 months.
Reheating: From the fridge: heat in a pot until the sausages reach 165°F. You can also microwave in 30-second intervals. From frozen: thaw overnight in the refrigerator before reheating.
How to Serve Crockpot Sausage and Peppers
Serve these sausages and peppers in a sandwich, over rice, polenta, mashed potatoes, or mixed with pasta. Top with fresh herbs and grated cheese for extra flavor.
Suggested sides: roasted vegetables, a simple green salad, or potatoes—roasted, air-fried fingerlings, or a warm potato salad all pair nicely.
Expert Tips
- Add red pepper flakes if the sauce needs a little brightness or heat.
- Use crushed tomatoes when making marinara for better coverage and a smoother sauce.
- Scale easily — this recipe doubles well for larger gatherings; just ensure sausages remain submerged and cook to the proper temperature.
Did you make this recipe? Leave a comment and rating if you like it—feedback helps improve the recipe for everyone.
More Slow Cooker Recipes to Try
-
Slow Cooker Italian Pork Roast
-
Slow Cooker Lamb Ragu
-
Chicken Slow Cooker Enchiladas
-
Easy Slow Cooker Salsa Chicken
📖 Recipe
Slow Cooker Sausage and Peppers
These slow cooker sausage and peppers simmer in marinara for an easy, flavorful dinner.
Equipment
- Cutting board
- Kitchen knife
- Tongs
- Frying pan
- Slow cooker
Ingredients
- 2 pounds Italian sausage (sweet or hot)
- 1 tablespoon olive oil
- 3 bell peppers, assorted colors, sliced
- 1 onion, sliced (optional)
- 4 cloves garlic, minced (optional)
- 28 ounces marinara sauce (homemade or store-bought)
Instructions
- Brown the sausage: heat olive oil in a frying pan over medium heat and brown the sausages on all sides. Transfer to the slow cooker.
- Prepare vegetables: slice the peppers (and onion if using) and mince the garlic. Tuck the vegetables between and around the sausages in the slow cooker.
- Add sauce: pour marinara over the sausages and peppers so everything is well coated. Cook on high for 4 hours or low for 6 hours.
- Finish and serve: verify sausages reach 165°F (74°C), then serve hot with your preferred side or in rolls.
Notes
Flavor: Add a pinch of red pepper flakes to the sauce for heat and brightness. Stir in fresh basil or parsley just before serving.
Substitutions: Chicken or turkey sausage works well if you prefer a lighter option.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze cooled portions up to 6 months. Thaw overnight before reheating and reheat to 165°F.
Nutrition
Calories: 601 kcal | Carbohydrates: 14 g | Protein: 24 g | Fat: 50 g