Slow Cooker Sausage and Peppers

These easy slow cooker sausage and peppers are slowly simmered in marinara sauce for a crock pot dinner that's hard to beat!

5 from 10 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 4 10

Total Time: 4 15

Servings: servings

Calories: 601kcal

First, brown the sausage. Add the olive oil to a frying pan over medium heat. Brown the sausage on all sides, the add it to the slow cooker.
Slice the bell peppers, then nestle them in between the sausages in the slow cooker. If you are using the onion and garlic, slice the onion and mince the garlic, then add them to the slow cooker as well.
Pour the marinara sauce over top. Be sure everything is well covered. Set the slow cooker to high for 4 hours or low for 6 hours.
Test the sausages for doneness, then serve!

General

Try adding a pinch of red pepper flake to the pasta sauce for a pop of flavor.
Add some fresh herbs like basil or parsley to the end of the dish if you have them on hand.
You can use chicken sausage in place of traditional pork sausage in this recipe.

Storage and Reheating

Fridge You can store any leftovers of this sausage and peppers dish in an airtight container in the fridge for 3 to 4 days.
Freezer Allow the sausage and marinara to cool completely, then transfer to a freezer bag and freeze for up to 6 months.
Reheating To reheat from the fridge, you can add the sausage and peppers to a pot on the stove and heat until the sausages reach an internal temperature of 165 degrees Fahrenheit. You can also microwave leftovers at 30-second intervals in the microwave.
To reheat from frozen, transfer the sausage and peppers to the fridge to thaw overnight, then follow the directions above.