Crock Pot Sausage and Peppers is a cozy, slow cooked Italian feast! Make to feed a crowd for game day, or to enjoy as an easy dinner on a busy weeknight. This flavor-packed, family-friendly recipe tastes like Sunday sauce yet cooks hands-off in the crock pot. Serve on toasted sub or hoagie rolls, or scoop over cooked pasta.
“I come back to this sausage and peppers recipe all the time! I’ve been making it for at least ten years now – it’s so flavorful and perfect.”
My Aunt Mary’s Sunday Sauce with sausage and peppers is legendary. Anytime we visit her in Ohio, she sends us back to Iowa with a massive tupperware full — which I will admit to eating cold in the car on the ride home on more than one occasion.
My Aunt has been making this recipe since I was a child. It was passed down from her mother Rose, and likely Rose’s mother before her. At one point she shared the recipe with my Mom and lucky for us, it’s perfect for the crock pot.
Crock Pot Sausage and Peppers is browned Italian sausages layered in a crock pot with seared onions, peppers, garlic, and tomato sauce, cooked low and slow until the sausages are nearly fall-apart-tender, and the sauce is like gravy.
Your house will smell like a DREAM while this feast slow cooks!
Watch How to Make It
Why You’ll Love Italian Sausage and Peppers
This family recipe is incredibly nostalgic for me and triggers so many treasured memories. Even without my experiences though, you’ll still adore this dish!
- Easy: sear the sausage and peppers then toss them into a crock pot with sauce and slow cook.
- Feeds a crowd: we often make this dish when getting together with my parents and brothers plus their families because it feeds a crowd and truly everyone loves it. It’s great for game day, too!
- Make ahead: add everything into the crock pot up to two days ahead of time then refrigerate. Pop it onto the crock pot base then slow cook when you’re ready.
- DELICIOUS: if you’ve ever had Sunday Sauce then you know you can taste the love put into it. Crock Pot Sausage and Peppers tastes like homemade, slow-cooked Sunday Sauce – because it is! – but doesn’t take as much effort to make. Every time I eat it I think of this moment when my husband and I were wondering through an Italian cliffside village smelling folks’ Sunday Sauce simmering on their stoves.
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Main Ingredients Needed
Something else I love about this slow cooked sausage and peppers recipe is that you only need a handful of ingredients to make it:
- Sausage: sweet Italian sausages are what my Aunt Mary uses, though if you want a spicy dish, feel free to use spicy Italian sausages. I like Johnsonville brand.
- Peppers: a variety of bell pepper colors makes for a pretty dish, but any color or combination of colors will do.
- Onions: a large or couple of thinly sliced yellow onions.
- Marinara sauce: as of 2025 this recipe has been updated to use a couple jars of high-quality marinara or spaghetti sauce (I included the original ingredients in the recipe card below). I find marinara sauce adds even more flavor to this dish!
How to Serve Italian Sausage and Peppers
I like to serve Italian Sausage and Peppers one of two ways, and also usually with a big salad and loaf of warm Focaccia bread.
- Sub sandwiches: We’ve always enjoyed sausage and peppers stuffed into rolls smothered with sauce and mozzarella cheese. I like toasted Canyon Bakehouse Sub Rolls. If you don’t need to eat gluten free, your favorite sub or hoagie roll will do.
- Pasta: scoop the sausage and peppers over cooked rigatoni or penne. I’m loving Rummo pasta lately!
How to Cook Italian Sausage and Peppers in the Crock Pot
Step 1: Sear the Italian sausages.
Start by heating a large, 12″+ skillet with high sides over medium-high heat. Spritz the bottom with nonstick spray then add as many sweet Italian sausages halves as will fit in the bottom.
Despite the name, SWEET Italian sausage does not taste sweet!
Recipe Tip
Use kitchen shears to easily cut/slice Italian sausages in half. They cut right through the casing.
Sear the sausages on all four sides until golden brown – they do not need to be cooked all the way through. You CAN put sausages in a slow cooker raw but searing them provides a ton of additional flavor.
The sausages will start to shrink fairly quickly so don’t worry too much about overcrowding the pan. That said, you’ll likely need to do this in 2-3 batches.
Transfer the seared sausages into the bottom of a 6-quart slow cooker then pour out the fat from the skillet and sear the remaining sausages.
Step 2: Sear the peppers and onions.
After the last batch of sausages, pour out all but ~1 Tablespoon fat then add thinly sliced bell peppers and yellow onions to the skillet. Again, the colors of the bell peppers are up to you!
Season with salt and pepper then saute until the vegetables begin to soften, 3-5 minutes. Add fresh garlic and a pinch of red chili pepper flakes if you’d like a little bit of heat then sear for one more minute. Transfer the vegetables into the crock pot with the sausages.
Step 3: Slow cook the peppers and onions.
To the crock pot add two, 24-26oz jars of HIGH QUALITY marinara sauce or spaghetti sauce. I love Gino’s, which is a regional brand, but you can use what you like best. Rao’s or Bove’s, for example, would be delicious!
Stir all the ingredients to combine then place a lid on top and cook on LOW for 5-6 hours, or until the peppers are extremely tender.
Recipe Tip
Add a splash of water to each jar after pouring into the crock pot then screw on the lid and shake to remove any sauce that clings to the sides. Add that into the crock pot as well.
How to Store, Reheat, and Freeze
- To store: Transfer the cooled sausage and peppers to a glass storage container with a lid (plastic will become stained by the sauce) then refrigerate for 3-5 days.
- To reheat: Scoop the sausages, peppers, and sauce into a microwave-safe bowl then cover and microwave until hot.
- To freeze: Scoop the chilled sausage and peppers into gallon-size Freezer Ziplock bags then freeze flat. Thaw in the refrigerator then reheat in the crock pot on warm or low until hot, or reheat in a covered pot on the stovetop until hot.
That’s all she wrote! From my family to yours, I hope you love this incredible, slow-cooked Italian Sausage and Peppers with sauce – enjoy!
More Hearty Italian Recipes You’ll Love
- Crispy Gluten-Free Chicken Cutlets
- Crock Pot Italian Beef Sandwiches
- Pink Sauce Pasta
- Loaded Italian Sausages
- Mushroom Risotto
- Oven-Braised Short Rib Ragu
- Gluten Free Meatballs
Equipment
Ingredients
- 3-1/2 – 4 lbs sweet Italian sausage links, cut in half, Johnsonville recommended
- 3 small or 2 large bell peppers, any color, seeded then thinly sliced
- 1 large yellow onion, cut in half then thinly sliced
- salt and pepper
- 4 cloves garlic, pressed or minced
- pinch red chili pepper flakes, optional
- 2, 24-26oz jars high-quality spaghetti or marinara sauce, see notes
For serving:
- Sub or hoagie rolls
- Thinly sliced provolone or mozzarella cheese
- Cooked pasta
Directions
- Line a prep cup with foil then set aside.
- Heat a large, 12”+ skillet with high sides over medium-high heat. Once hot, spray with nonstick spray then add as many sausage halves as will fit in the bottom. Sear the sausages until golden brown on all four sides (sausages do not need to be fully cooked through) then transfer to a 6-quart crock pot. Pour the fat into the foil-lined prep cup then repeat with the remaining sausages, turning the heat down slightly if necessary to prevent burning.
- After the last batch of sausages, pour out all but ~1 Tablespoon fat from the skillet then turn the heat up slightly. Add the peppers and onions to the skillet, season with salt and pepper, then saute until the vegetables begin to soften, 3-5 minutes. Add the garlic and red chili pepper flakes, if using, then saute for one more minute. Scrape the vegetables into the crock pot with the sausages.
- Pour the spaghetti/marinara sauce into the crock pot. Add a couple Tablespoons of water into each jar then shake to loosen up any sauce on the sides and pour into the crock pot. Stir to combine all the ingredients then place a lid on top and cook on LOW for 5-6 hours or until the sausages are extremely tender. Use a spoon to scoop off the fat that rises to the top of the crock pot.
- Butter and toast rolls or buns under the broiler then place the cooked sausage and peppers plus a little sauce on top. Add a slice or two of cheese then broil until melted. Alternatively you can serve the sausage, peppers and sauce over cooked pasta.
Notes
- Recipe update: this recipe has been updated as of 2025 to use two, 24-26oz jars of spaghetti or marinara sauce, based on my personal preferences. The original recipe called for a 28oz can each of tomato sauce and crushed tomatoes.
- I love Gino’s spaghetti sauce (regional) in this recipe, or their marinara sauce for a spicier dish. Rao’s or Bove’s (or homemade!) are also great choices. Whatever brand you use, ensure it’s a high quality sauce.
- Feel free to use spicy Italian sausage for additional heat.
- To prep ahead of time: add the seared sausages, vegetables, and sauce into the crock a day or two ahead of time then refrigerate. Place onto the crock pot base then slow cook as normal.
- To freeze: cool the slow cooked sausage and peppers then scoop into gallon-size freezer Ziplock bags and freeze flat. Thaw in the refrigerator then reheat on low in the crock pot, or in a pot on the stove over medium heat.
- Estimated nutritional information does not include sub rolls, cheese, pasta, etc.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
This is my favorite recipe for sausage and peppers! It’s simple but tasty, and my go-to for parties or Sunday dinners.
I’ve made this multiple times now, and really love it. But my favorite thing about this post is the picture of your son and husband playing – so joyful and heartwarming!
Aww! I love it too. ;) Thanks for the sweet note, Joanna.
Croc-pot started and I cant wait to sit down with the family later to enjoy it. Will let you know how it turns out!. Thanks for a great recipe!
Looks great. Can I cook this on high for 2-3 hours instead?
I’m sure that would be fine!
This is so good! I’ve made this a couple times, once I served it over pasta and once on buns with a slice a provolone. Both are yummy, but we prefer to eat it on buns. I can’t wait to try the Instant Pot version next time.
Have you frozen and then crock pot cooked this before? I’m preparing meals to have when my baby gets here and I’m wondering if I do all the browning then bag and freeze everything, then thaw and throw in the Crock-Pot if it will turn out. What do you think?
I’d slow cook everything then freeze. When you want to eat, thaw in the fridge then reheat on the stovetop. Congratulations!! :)
Absolutely love this recipe. Many times I will make 2 meals, one for dinner and one for a freezer bag for a future night’s dinner. I prepare the sausage, onions, peppers, let them cool, put it all together in a freezer bag and freeze. When we want sausage and peppers for dinner again, I thaw, add the tomatoes, tomato sauce, and chicken broth, and put it all in the crock pot. It’s fantastic, and so easy.
in hubbard ohio at truck world, they have a sausage sandwich that is very good and similar to this, i have tried to copycat it but used hot dog buns instead of hoagie buns but that recipe sounds good and will try it again and get the right buns or rolls for the sausage
Could I combine the Italian sausages and peppers with a Mississippi mud roast all in a crockpot together?…..sounds delicious to me.
Going to try this on Sunday. Thank you for the recipe.
Could this recipe be used with potatoes, but without tomato sauce? Thanks
I would try it that way as well.
Hey there! Trying to mke this without having to go to the store! Can i sun beef broth instead of the chicken?
Sure!
Hi, Kristin! Stumbled upon your blog through a friend, and am so excited about your crockpot recipes. I can’t cook to save my life, so I’m trying to give it a shot with something that seems simpler! The problem is that I only have a 4 quart crockpot — any ideas on whether this recipe would still work out, or if I should just reduce the ingredients? Thanks so much! :)
Hi Natalie! This recipe fills a 6 quart CP nearly to the top, so I’d halve it for your 4 quart!
Oh man, I made this dish last night along with some freshly baked Italian-style dinner rolls. Possibly the best sausage and peppers I have ever tasted in my life, and I’ve tried a lot! I will definitely be making this again in the future — so, so good!
Ahh, that is so cool to hear, Rob! Thanks so much for the feedback!