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Slow Cooker Sausage and Peppers

Slow cooker sausage and peppers combines browned Italian sausage with tender bell peppers, onion, and crushed tomatoes. Let it cook on LOW or HIGH until the sausages reach 160°F for a hearty, hands-off dinner.
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Prep Time 10 minutes
Cook Time 6 hours 8 minutes
Total Time 6 hours 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 lb Italian sausage links thawed
  • 3 bell peppers cored and sliced
  • 1 yellow onion large, sliced
  • 4 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Working in batches if needed, brown the sausages on all sides, 6 to 8 minutes total.
  3. Transfer the sausages to a 6-quart slow cooker.
  4. Add the bell peppers, onion, garlic, crushed tomatoes, Italian seasoning, salt, and black pepper to the slow cooker, then stir the vegetables and seasonings around the sausages.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the peppers are tender and the sausages reach 160°F when checked with an instant-read thermometer.

Notes

For the best texture, brown the sausages on all sides before adding them to the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze them; thawed turkey Italian sausage can be used as a lighter swap.