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Crock Pot Sausage and Peppers
Crock Pot Sausage and Peppers are perfect for feeding a crowd on game day, or enjoying as a slow-cooked cozy Italian supper at home. Serve in a variety of ways.
Servings 10
Calories 563kcal
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
Instructions
- 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.
Video
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
Calories: 563kcal | Carbohydrates: 4g | Protein: 23g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 121mg | Sodium: 1163mg | Potassium: 476mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 2mg