Slow Cooker Sausage & Peppers
Sausage and peppers: cook this ultimate comfort food in your crock pot. Tender Italian sausage, sweet peppers, and rich marinara for a fuss-free meal.
Ingredients
- 3-1 /2 - 4 lbs sweet Italian sausage links
- 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
- Sub or hoagie rolls
- Thinly sliced provolone or mozzarella cheese
Instructions
- Sear the sausages until golden brown on all four sides, then transfer to a 6-quart crock pot.
- Sauté the peppers and onions with salt and pepper for 3-5 minutes until softened. Add garlic and chili flakes, then sauté for one more minute. Scrape into the crock pot with the sausages.
- Pour the spaghetti/marinara sauce into the crock pot. Stir to combine, then cook on LOW for 5-6 hours until sausages are extremely tender. Skim off any fat.
- Butter and toast rolls under the broiler. Place cooked sausage and peppers with sauce on top, add cheese, and broil until melted. Serve immediately.
Notes
- For best results, use a high-quality sweet Italian sausage. The initial sear is crucial for developing deep flavor before slow cooking. - Don't skip browning the sausages! This step creates a rich fond at the bottom of the pan, adding immense depth to your marinara sauce. - To ensure the sausages are safe to eat, ensure they reach an internal temperature of 160°F (71°C). Use a meat thermometer for accuracy. - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.