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–+ servings
overhead view of a slow cooker pot containing Italian Sausage and bell pepper
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3.42 from 164 votes

Crockpot Sausage and Peppers Recipe

Make this Slow Cooker Italian Sausage and Peppers today and enjoy all the Italian flavors. It’s very filling, and you can have it on its own or as an easy add-on to zucchini pasta, regular pasta, cauliflower rice, regular rice, mashed cauliflower or potatoes and of course sandwiches.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: dinner
Cuisine: American, Italian
Keyword: gluten-free, Italian Sausage, low-carb, paleo, peppers, sausage and peppers, Slow Cooker, whole30
Servings: 6 People
Author: Olivia Ribas

Ingredients

  • 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 (I prefer homemade tomato sauce or you can use 28oz can of crushed tomatoes)
  • Coarse salt and ground black pepper to taste
  • Fresh parsley for garnishing
US Customary - Metric

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).
    sautéed italian sausage in a cast iron skillet
  • Place them on a cutting board, slice them and place in the slow cooker.
    cutting sausage in a cutting board
  • 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.
    sliced onions and garlic in a cast iron skillet
  • 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.
    closeup view of Italian sausage and bell peppers in a slow cooker bowl
  • Cover and cook for 5 hours on low or 3 hours on high, or until sausages are cooked through and tender. Top with parsley. Enjoy!
    overhead view of Italian Sausage and Peppers

Video

Notes

  • For an easier clean-up, use a slow cooker liner. 
  • I like using red bell peppers as they're sweeter. You can also use orange or yellow bell peppers.
  • To save prep time, buy pre-sliced mushrooms. 
  • Do not skip searing the ingredients in your skillet before adding to the slow cooker. It adds a ton of flavor to the overall dish.
  • To store: Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • To reheat: Reheat leftovers on the stove or microwave.
  • To freeze: Once cooled, you can freeze the recipe for up to 3 months. Make sure to fully thaw in the fridge before reheating. 
 

Nutrition

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