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An easy, hands-off slow cooker recipe featuring seared Italian sausages cooked with sliced bell peppers, onions, crushed tomatoes, and seasonings. Tender, juicy, and full of bold flavor, perfect for sandwiches, pasta, or roasted potatoes.

Ingredients

Scale
  • 3 bell peppers (any colors), sliced about 1/4-inch thick
  • 1 large yellow onion, halved and sliced about 1/4-inch thick
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 Parmesan rind (optional, for extra flavor depth)
  • Salt and black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 to 2 pounds sweet or hot Italian sausage
  • 1 (14-ounce) can crushed tomatoes
  • Torn fresh basil leaves, for serving (optional)

Instructions

  1. Slice bell peppers about 1/4-inch thick and halve and slice the onion about 1/4-inch thick.
  2. Layer the sliced peppers, onion, garlic powder, dried oregano, crushed red pepper flakes (optional), Parmesan rind (optional), salt and black pepper in a 5- to 8-quart slow cooker and toss lightly to mix; set aside.
  3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat.
  4. Add the sausages and brown evenly, turning occasionally, about 8–10 minutes; brown in batches if needed to avoid overcrowding.
  5. Transfer the browned sausages to the slow cooker on top of the vegetables.
  6. Turn off the heat, pour the 14-ounce can of crushed tomatoes into the skillet, and scrape up the browned bits with a spatula or wooden spoon.
  7. Pour the tomato sauce into the slow cooker and gently toss to combine without breaking up the sausages.
  8. Cover and cook on low for 4–6 hours or on high for 2–3 hours, until vegetables are tender and sausages reach a safe internal temperature (160°F for pork, 165°F for poultry).
  9. Taste and adjust seasoning with salt and black pepper; remove and discard the Parmesan rind before serving.
  10. If you want a thicker sauce, simmer the sauce on the stove or leave the slow cooker lid off for the last 30–60 minutes to reduce liquid.
  11. Sprinkle torn fresh basil on top before serving (optional).

Notes

Browning the sausages adds rich, caramelized flavor from browned bits in the pan., Avoid overcrowding the skillet when searing sausages to ensure proper browning., Peppers and onions should be sliced about 1/4 inch thick to maintain texture after slow cooking., Use a food thermometer to ensure pork sausages reach 160°F and poultry sausages reach 165°F for safety., To thicken the sauce, simmer on the stove or leave the slow cooker uncovered during the last 30–60 minutes of cooking., Parmesan rind is optional but adds savory depth; remove before serving., The dish can be cooked on high for 2-3 hours if short on time, watching vegetables to avoid overcooking., Leftovers keep for 3-4 days refrigerated or freeze up to 3 months; thaw overnight before reheating., Reheat gently on stovetop, microwave, slow cooker warm setting, or in oven at 350°F until hot., This recipe can be made without a slow cooker by cooking covered on stovetop or oven at 325°F for 1-1.5 hours., Add mushrooms, zucchini, or eggplant as extra veggies; add delicate veggies toward end of cooking., Increase crushed red pepper flakes or add hot sauce to increase heat., Serve on toasted rolls as sandwiches or over pasta, gnocchi, or roasted potatoes.

Nutrition

Find it online: https://gingerbaking.com/slow-cooker-sausages-peppers-and-onions-recipe/