Crockpot Sausage and Peppers – Easy, Comforting, and Full of Flavor

There’s something satisfying about a meal that basically cooks itself and still tastes like you put in real effort. Crockpot Sausage and Peppers is exactly that kind of dish—simple prep, big flavor, and zero stress at dinnertime. Juicy sausage simmered with sweet bell peppers, onions, garlic, and tomatoes creates a rich, savory sauce that works on hoagie rolls, over pasta, or alongside rice.

It’s a weeknight hero that also plays well for game day, potlucks, and meal prep. If you want fuss-free comfort food with real payoff, this is it.

What Makes This Special

This recipe leans on slow, gentle cooking to build flavor without babysitting a pan. The sausage stays tender and juicy, while the peppers soften and sweeten in the sauce.

You can keep it classic with Italian sausage, or switch it up with chicken or turkey sausage for something lighter. It’s also flexible: mild or hot sausage, chunky or saucy, sandwich or spoon-and-bowl—you get to choose. And because it’s made in the crockpot, it’s a great make-ahead option for busy weeks.

Ingredients

• 2 pounds Italian sausage links (mild, hot, or a mix; pork or chicken/turkey)
• 3 bell peppers (mixed colors), sliced into strips
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 (14.5-ounce) can crushed or diced tomatoes (crushed for saucier, diced for chunkier)
• 1/2 cup tomato sauce or passata (optional for extra sauciness)
• 2 tablespoons tomato paste
• 1/3 cup low-sodium chicken broth or water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seeds (optional, enhances Italian sausage flavor)
• 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 optional browning)
• Fresh basil or parsley, chopped, for garnish
• For serving: Hoagie rolls, cooked pasta, polenta, or rice; shredded provolone or mozzarella (optional)

Instructions

1. Optional: Brown the sausage. Heat olive oil in a large skillet over medium-high heat.Brown sausage links for 2–3 minutes per side until golden. Don’t cook through—just sear for flavor. Transfer to a plate.
2. Layer the veggies. Add sliced peppers and onions to the bottom of your crockpot. Sprinkle in garlic.
3. Build the sauce. In a bowl, mix crushed/diced tomatoes, tomato sauce (if using), tomato paste, broth, oregano, basil, fennel seeds, red pepper flakes, salt, and black pepper.Stir to combine.
4. Add everything to the crockpot. Pour half the sauce over the veggies. Nestle the sausage on top. Pour the remaining sauce over the sausage.
5. Slow cook. Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until peppers are tender and sausage is cooked through (165°F for poultry sausage; 160°F for pork).
6. Adjust and finish. Taste and adjust salt, pepper, or chili flakes.If the sauce seems thin, remove the lid for the last 20–30 minutes to reduce slightly. Stir in chopped fresh herbs.
7. Serve your way. Pile sausage and peppers onto toasted hoagie rolls with provolone, spoon over pasta or creamy polenta, or serve with rice. Ladle extra sauce on top.

Keeping It Fresh

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.

The flavors actually deepen overnight, making this a great make-ahead meal. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of broth if needed. For longer storage, freeze in meal-size portions for up to 3 months.

Thaw in the fridge overnight before reheating.

Benefits of This Recipe

• Set-it-and-forget-it: Minimal hands-on time, big payoff.
• Customizable heat and flavor: Use mild or hot sausage, adjust spices, and choose your favorite peppers.
• Versatile serving options: Sandwiches, pasta, bowls—one base, many meals.
• Meal prep friendly: Stores and reheats well, perfect for busy weeks.
• Balanced comfort: Protein-rich sausage with plenty of peppers and onions for sweetness and texture.

Common Mistakes to Avoid

• Skipping seasoning: Slow cooking can mute flavors. Season the sauce well and taste before serving.
• Too much liquid: Peppers and onions release moisture. Keep added broth modest to avoid a watery sauce.
• Overcooking on High: High heat can make peppers mushy.If you can, choose Low for a softer, sweeter result.
• Not browning (when you want extra flavor): Browning is optional, but a quick sear adds depth. If time allows, do it.
• Using only green peppers (unless that’s your preference): A mix of colors creates better sweetness and balance.

Recipe Variations

• Chicken or turkey sausage: Lighter but still flavorful. Watch for doneness at 165°F.
• Smoky twist: Add 1 teaspoon smoked paprika and a splash of Worcestershire for a deeper profile.
• Creamy finish: Stir in 2–3 tablespoons mascarpone or a splash of heavy cream at the end for a silky sauce.
• Vinegar pop: Add 1–2 teaspoons red wine vinegar or balsamic at the end to brighten the sauce.
• Garlicky herb: Stir in fresh basil and parsley plus a little lemon zest before serving.
• Spicy arrabbiata style: Use hot sausage and increase red pepper flakes to 1 teaspoon.
• Low-carb bowls: Serve over cauliflower rice or roasted zucchini instead of bread or pasta.
• Cheesy bake: Transfer cooked sausage and peppers to a baking dish, top with mozzarella and provolone, and broil until bubbly.

FAQ

Do I have to brown the sausage first?

No, it will cook fully in the crockpot.

Browning is optional but adds a richer, caramelized flavor and helps the sausage hold its shape.

Can I use frozen sausage?

It’s best to thaw sausage first for even cooking and food safety. If you must use frozen, ensure pieces are separated and extend cook time slightly, checking internal temperature.

What’s the best way to serve it for sandwiches?

Toast hoagie rolls, layer on sausage and peppers, spoon over extra sauce, and top with sliced provolone. A quick broil melts the cheese and crisps the edges.

How do I keep the sauce from getting watery?

Don’t add too much broth, and use tomato paste to thicken.

If it’s still thin, cook uncovered for the last 20–30 minutes to reduce.

Can I make this without tomatoes?

Yes. Swap the tomato products for extra broth and a splash of balsamic, then thicken with a bit of tomato paste or a cornstarch slurry. It will be lighter and more pepper-forward.

What sides go well with this?

Garlic bread, simple salads, roasted potatoes, polenta, or buttered noodles all pair well.

Keep it simple to let the sausage and peppers shine.

How spicy is it?

It’s as spicy as you make it. Use mild sausage and skip red pepper flakes for a gentle version, or choose hot sausage and add more flakes for heat.

Can I cook it overnight?

Yes, on Low for 6 hours works well. If your slow cooker runs hot, set a timer to switch to Warm so the peppers don’t over-soften.

Is this gluten-free?

Typically yes, as long as your sausage and broth are certified gluten-free.

Always check labels. Serve over rice, potatoes, or polenta instead of bread.

How do I thicken the sauce more?

Stir in additional tomato paste, reduce uncovered, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until thickened.

Final Thoughts

Crockpot Sausage and Peppers is the kind of meal that meets you where you are—busy weeknight, lazy Sunday, or hosting a crowd. It’s hearty, customizable, and easy to serve in a bunch of ways.

With a short ingredient list and dependable results, it’s a recipe you’ll return to again and again. Keep it simple or dress it up; either way, you’re getting a cozy, satisfying dinner with very little effort.