Slow Cooker Sausage and Peppers Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this dish even further, consider deglazing your searing skillet after removing the sausages. Pour the garlic-herb sauce directly into the hot pan, scraping up all the delicious browned bits left behind by the meat. Whisk it briefly in the skillet, then pour this enriched liquid over the sausages in the slow cooker. This extra step ensures that absolutely none of that savory, caramelized flavor goes to waste.

If you prefer a thicker, more glaze-like sauce at the end of the cooking process, you can easily thicken the liquid before serving. Simply transfer the cooked sausages and vegetables to a serving platter, leaving the juices in the slow cooker.

Whisk together one tablespoon of cornstarch with one tablespoon of cold water to create a smooth slurry, stir it into the bubbling liquid, and cook on high for about ten to fifteen minutes until the sauce thickens beautifully.

Variations

• Spicy Italian: Use hot Italian sausage links and add a half teaspoon of crushed red pepper flakes to the garlic-herb sauce for an extra kick of heat.
• Cheesy Broiled: Transfer the cooked sausages and peppers to a baking dish, top with sliced provolone or mozzarella, and broil for two minutes until melted and bubbly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping sausages submerged in sauce.

Freezer

Freeze the cooked dish or uncooked prep in a freezer-safe bag or container for up to 3 months. Thaw before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, or microwave in 30-second bursts until piping hot throughout.

Allow any leftovers to cool down to room temperature for no more than two hours to ensure food safety. Transfer the sausages, peppers, onions, and remaining sauce into an airtight container, making sure the sausages are submerged in the liquid to keep them from drying out.

Store the container in the refrigerator for up to four days. The flavors will actually continue to develop and meld together, making the leftovers taste even better the next day.

This recipe is incredibly freezer-friendly and perfect for meal prep. You can slice the bell peppers and onions and combine them in a freezer-safe bag. Sear the sausages, let them cool completely, and add them to the bag. Pour in the garlic-herb sauce, seal tightly, and freeze for up to three months. When ready to cook, thaw the bag in the refrigerator overnight, dump the contents into your slow cooker, and cook as directed.

Serving ideas

There are so many delicious ways to serve these slow-cooked sausages and peppers. The most classic method is to stuff them into toasted hoagie rolls or Italian rolls, topping them with a slice of provolone or mozzarella cheese and placing them under the broiler for a minute until the cheese is melted and bubbly.

The sturdy bread absorbs the savory garlic-herb juices perfectly, creating a hearty and satisfying sandwich that is perfect for game days or casual family dinners.

For a comforting, gluten-free plated meal, serve the sausages and tender vegetables over a generous bed of creamy polenta, buttered egg noodles, or garlic mashed potatoes. The rich, herb-infused juices act as a built-in gravy that flavors the starch beautifully.

You can also serve it alongside a crisp, bright green salad dressed with a simple red wine vinaigrette to cut through the richness of the savory sausages and sweet caramelized peppers.

Frequently asked questions

Recipe card

Slow Cooker Sausage and Peppers

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 1/2 lb Italian sausage links
• 3 colorful bell peppers, sliced
• 1 large onion, sliced
• 1 cup garlic-herb sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. Slice the colorful bell peppers and onion into thick, even strips. Place the sliced vegetables directly into the bottom of your slow cooker to form an even layer that will act as a bed for the meat.
2. Heat a large skillet over medium-high heat. Add the Italian sausage links and sear them for two to three minutes per side until they develop a rich, golden-brown crust. Searing locks in the juices before slow cooking.
3. Carefully transfer the seared sausage links from the skillet into the slow cooker, placing them in a single layer directly on top of the bed of sliced peppers and onions.
4. Pour the garlic-herb sauce evenly over the seared sausages and sliced vegetables in the slow cooker, ensuring everything is lightly coated to help build a rich glaze during cooking.
5. Cover the slow cooker with its lid. Cook on low for five to six hours, or on high for three to four hours, until the sausages are tender and reach a safe internal temperature of 160°F (71°C) when checked with a meat thermometer.
6. Once the cooking time is complete, turn off the slow cooker or set it to the warm setting. Garnish the dish with a generous sprinkle of freshly chopped parsley before serving.

Estimated nutrition per serving

Calories

340

Protein

16 g

Carbohydrates

8 g

Fat

26 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.