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Slow Cooker Sausage and Peppers - Comforting, No-Fuss 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 for color)
  • 1 large yellow onion, halved and thinly sliced
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) crushed or diced tomatoes
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil (optional, for browning)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon fennel seeds (optional, boosts Italian 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 balsamic vinegar (optional, for brightness)
  • Fresh parsley, chopped, for garnish
  • Hoagie rolls, cooked pasta, rice, or polenta for serving (optional)

Method
 

  1. Brown the sausage (optional but recommended): Heat olive oil in a skillet over medium-high. Sear sausage links 2–3 minutes per side until lightly browned. You’re not cooking them through—just building flavor.
  2. Layer the veggies: Add sliced peppers and onions to the slow cooker. Sprinkle in the garlic.
  3. Mix the sauce: In a bowl, whisk tomatoes, broth, tomato paste, oregano, basil, fennel seeds, red pepper flakes, salt, and black pepper. Pour over the vegetables.
  4. Add the sausage: Nestle the sausage links into the sauce and peppers so they’re mostly submerged.
  5. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the onions are tender and the sausage is fully cooked.
  6. Finish and balance: Stir in balsamic vinegar. Taste and adjust salt, pepper, or red pepper flakes as needed.
  7. Serve: Slice the sausage if you like. Spoon sausage, peppers, and sauce into hoagie rolls, or serve over pasta, rice, or creamy polenta. Garnish with chopped parsley.