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Slow Cooker Sausage and Peppers - Comforting, Hands-Off Weeknight Dinner

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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 or hot, or a mix)
  • 3 bell peppers, sliced (use a mix of red, yellow, and green)
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted if you like)
  • 1 (8-ounce) can tomato sauce (or crushed tomatoes)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar (or red wine vinegar)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon fennel seeds (optional but recommended)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing, optional)
  • Fresh parsley, chopped, for garnish (optional)
  • Rolls, pasta, rice, or polenta for serving (optional)
  • Provolone or mozzarella slices for sandwiches (optional)

Method
 

  1. Prep the vegetables: Slice the peppers and onion into thin strips. Mince the garlic. Set aside.
  2. Optional sear: Heat olive oil in a skillet over medium-high. Brown the sausage links on all sides for 2–3 minutes per side. You’re not cooking them through, just adding color and flavor.
  3. Layer the slow cooker: Add the sliced peppers and onions to the bottom of the slow cooker. Sprinkle in the garlic.
  4. Make the sauce: In a bowl, mix the diced tomatoes, tomato sauce, tomato paste, vinegar, oregano, basil, fennel seeds, red pepper flakes, salt, and black pepper. Stir until the tomato paste is dissolved.
  5. Add the sausage: Nestle the sausage links over the peppers and onions. Pour the tomato mixture evenly over everything.
  6. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the sausages are cooked through and the peppers are tender.
  7. Taste and adjust: Stir gently. Taste the sauce and add a pinch more salt, pepper, or vinegar if needed for brightness.
  8. Serve: Slice sausages if you like. Spoon sausage and peppers onto toasted rolls with provolone, or serve over pasta, rice, or creamy polenta. Garnish with chopped parsley.