Slow Cooker Sausages, Peppers and Onions

By Ali Slagle

Published June 4, 2024

Slow Cooker Sausages, Peppers and Onions
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
About 6 hours
Prep Time
15 minutes
Cook Time
4 to 6 hours
Rating
5(1,029)
Comments
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The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker. (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices. The sweet peppers and onions will tangle in the light, tangy tomato sauce. (Save extra sauce for tomorrow’s pasta, or if you want a thicker sauce, strain and reduce in a saucepan on the stovetop.) Pile everything into a sub — perhaps with some mozzarella broiled on top — or over pasta, roasted potatoes or gnocchi.

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Ingredients

Yield:6 servings
  • 3bell peppers (any colors), sliced ¼-inch thick
  • 1large yellow onion, halved and sliced ¼-inch thick
  • 1teaspoon garlic powder
  • 1teaspoon dried oregano
  • ½teaspoon crushed red pepper (optional)
  • 1Parmesan rind (optional)
  • Salt and black pepper
  • 1tablespoon extra-virgin olive oil
  • 1½ to 2pounds sweet or hot Italian sausage
  • One (14-ounce) can crushed tomatoes
  • Torn basil leaves, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

474 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 22 grams protein; 928 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside.

  2. Step 2

    Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.

  3. Step 3

    With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired.

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Ratings

5 out of 5
1,029 user ratings
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Comments

Nancy L

To adjust recipe to use an Instant Pot, assuming Instant Pot duo (other models will be similar) 1. Press the “Slow Cook” key 2. Set cook time to 4 hrs by pressing the "+" or "-" key 3. Select desired cooking mode with the “Adjust” key, pressing to set to “Normal”, which is similar to temp of conventional slow cooker set to low. After 4 hours, check if the sausage is cooked through (recipe time is 4 to 6 hours). If not cooked through, repeat steps 1-3, choosing amount of time to finish in step 2

Katherine J

Agree recipe can be made on stove top or even on low temp in oven, but : Stove top requires monitoring, oven heats up the kitchen (a problem in the summer). Crock pot requires little supervision and the kitchen stays cool. But..... whatever works.

Reader in VT

Sausage and peppers is one of our favorite meals. I usually make it on the stove top because that’s the way I do it. But I love the idea of making it in a crockpot. Essential to brown the sausage first. Then it takes care of itself and fills the house with that spicy, tangy aroma. Will serve over linguine the first night then make subs with some mozz on them for another night.

Lucy

This was good -- better the second day -- but I think Lincolnshire sausage wasn't really right for this recipe. Perhaps especially because I used Mexican oregano? I had polenta with this, and that was perfect. I took a reader's advice and doubled oregano, chile flakes, and garlic. Added shaved Parmesan on top -- seemed to need a little boost.

Ally

Doubled all the seasonings. Delish!

S

We made this but found it was too watery as proposed. Definitely going to cut down on liquid.

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