Crockpot Sausage and Peppers

This slow cooker Italian sausage and peppers is the kind of recipe that does all the work while you do everything else. Just because it's summer, doesn't mean my crockpot goes out of commission - and this easy crockpot sausage and peppers recipe shows exactly why it's the MVP for busy summer days.

Summer days are full of activities. There's camp or outings in the morning, usually pool or water somewhere, and by the time dinner rolls around, no one has energy to think about cooking. This is how this crockpot sausage and peppers recipe came to be.

One busy day in late June, I realized I had no dinner plans or ideas whatsoever. I opened the fridge, and my eyes fell on a package of sausages and peppers that were beginning to soften around the edges. I always have some frozen buns in the freezer, so the idea for sausage and pepper hot dogs started coming together.

There was only one problem: I had no time to cook. That's when i decided to see if the crockpot could help me cook the sausage and peppers with the least hands-on work possible. And boy, did it deliver.

My family could eat Italian sausage links every single week and never complain. This recipe has appeared in our kitchen long enough that Leo and Lin know exactly what's cooking the moment they see the sausage links and marinara.

If I open the freezer and see sausage links, and there are hot dog buns sitting in the pantry, I don't even think about it anymore, I just make it. My husband knows this about me now.

One time, I was working on processing images from my recipe shoot and he arrived from work earlier than usual. He had a big smile on his face and a paper bag from the store. He took out the slow cooker and had all the ingredients laid out, especially the sausage links and the hot dog buns. He knew exactly what I'd been craving without me even saying it, and honestly, that moment felt just as comforting as the meal itself.

You brown the sausage links, throw them in the crockpot with marinara and a handful of ingredients, and come back to a dinner that tastes like it simmered all day because it did. Serve it on hot dog buns and you have a meal the whole family will ask for again and again.

We also love having the leftovers for afternoon snacks the next day, especially when the sausages have soaked up even more of that sauce overnight and taste even better than they did fresh.

Another crockpot recipe that's as comforting is my crockpot chicken and rice, it only needs 5 ingredients!

Ingredients

Using good-quality Italian sausage links makes a big difference because they bring built-in seasoning, so you don't need much else to build flavor. Bell peppers and onions make up the base and cook down into the sauce as everything simmers. Using a mix of pepper colors gives a better balance of sweetness and flavor. Marinara sauce ties everything together and creates the cooking liquid. It coats the sausage and vegetables as they cook, turning into a thicker, more concentrated sauce over time.

See the recipe card for exact quantities.

How to Make Crockpot Sausage and Peppers

This crockpot sausage and peppers is rich, saucy, and full of flavor, with tender sausage and soft peppers that hold their shape and pair well with bread or rice.

Sear the sausage

Skipping the browning step might seem like a shortcut, but it leaves the sausage tasting flat instead of rich. Taking a few minutes to sear the links first builds better flavor.

• The sausage does not need to cook through here; you are only building color and flavor on the outside.
• If the sausage steams instead of browns, let the pan get hotter before adding the next batch.
• If the links start splitting badly, lower the heat slightly so they do not burst before slow cooking.

Add the vegetables and sauce

• The sauce should coat the vegetables without looking watery, since the peppers and onions will release more liquid later.
• Break up any clumps of garlic so the flavor spreads evenly through the sauce.

Add the sausage

• Keep the sausage mostly on top so it holds its shape and does not get buried in the sauce.
• Add any browned pan juices from the skillet as long as they are not burnt.
• Avoid pressing the links too deep into the sauce, or they may lose more of their seared texture.

Cook until tender

• The peppers should be tender but still visible, not completely broken down.
• The sauce will thin slightly as the vegetables release moisture, but it should still look rich and spoonable.
• If the mixture looks too watery near the end, leave the lid slightly ajar for the last 20 to 30 minutes.

Finish and serve

Make it Better

You can change up the sausage depending on what you have or the flavor you want. Italian sausage works well, but hot links, bratwurst, smoked sausage, or even chicken apple sausage all work in this recipe. Some varieties come pre-seasoned or filled, which can slightly change the overall taste without needing extra ingredients.

How you serve it also changes the feel of the dish. For a more casual option, serve the sausages whole in hot dog buns so everything stays easy to assemble. If you want something more filling, serve it over mashed potatoes and slice the sausage before cooking so it mixes more evenly with the sauce and vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3–4 days. The sausage and peppers will continue to soak up the sauce, so the flavor deepens over time.

For make-ahead, you can prep everything in advance by slicing the peppers and onions and storing them in the fridge a day ahead. You can also fully cook the dish and reheat it later, which works well since it holds its texture and flavor. Reheat on the stovetop over medium heat or in the microwave until heated through.

Recipe