🌭 Slow Cooker Sausage & Peppers
Ingredients
1–2 lbs raw sausage links (Italian sausage, bratwurst, or your fave)
2 bell peppers, sliced
1 onion, sliced
3 cloves garlic, minced
1 (14–24 oz) jar marinara sauce or 1 can crushed tomatoes
1 tsp Italian seasoning
Salt & pepper (to taste)
Optional: red pepper flakes, mushrooms
Instructions
Layer it up
Add peppers, onion, and garlic to the slow cooker.
Add sausages
Nestle the raw sausage links right on top. No need to brown first (optional, but it adds extra flavor if you have time).
Sauce & season
Pour marinara/crushed tomatoes over everything. Sprinkle in Italian seasoning, salt, pepper, and optional red pepper flakes.
Cook
Low: 6–7 hours
High: 3–4 hours
Cook until sausages are fully cooked through and veggies are tender.
Serve
On hoagie rolls for sausage subs
Over rice or pasta
Or just in a bowl with crusty bread
🔥 Tips So They Don’t Get Watery
Don’t add extra liquid — sausages release plenty of juice.
If it looks too soupy at the end, crack the lid for the last 30 minutes to let it reduce.
Want crispy edges? Toss sausages under the broiler for 2–3 minutes after slow cooking.
🍽️ Super Simple Version (No Sauce)
If you want ultra-minimal effort:
Sausage links
Sliced onions
Splash of beer or chicken broth (optional)
Cook on Low 6 hours → great for brats or smoky sausages.
If you tell me what kind of sausage you’ve got (Italian? bratwurst? chicken?), I’ll tweak the flavors to match 👌
