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Crockpot Sausage and Peppers
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins

Use your crockpot to make the best Sausage and Peppers! A hands-off dinner that the whole family will absolutely love. Gluten-Free and Low Carb.

Course: Mains
Cuisine: American
Keyword: easy crockpot recipe, how to make sausage and peppers, make sausage in the slow cooker, whole30 slow cooker recipe
Servings: 8 servings
Calories: 456 kcal
Author: Alyssa Brantley
5 from 14 votes
beige bowl filled with cooked crockpot sausage and peppers topped with parsley
  • 6 medium cloves garlic finely chopped
  • 2 large yellow onions halved and thinly sliced
  • 4 medium green bell peppers halved from top to bottom, cleaned and thinly sliced
  • 1 Tablespoon kosher salt
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 28 ounces canned unsalted crushed tomatoes
  • 1/4 cup cold water
  • 1 bay leaf
  • 2 pounds uncooked Italian Sausage Links (approx 6 to 8 sausages)) Mild or Spicy
  • chopped Italian parsley for serving optional
  1. Finely chop garlic. I used my food processor with the chopping blade to save time.
  2. If you are using a food processor, swap the chopping blade for the slicing disc. Peel onions and halve. Place the onion halves cut side down in the food processor and slice. Alternately, thinly slice by hand. Remove the chopped garlic and sliced onion and place into the slow cooker insert.

  3. Slice bell peppers in half from top to bottom. Remove the ribs and any seeds.

  4. Proceed to thinly slice or use the food processor to slice exactly like the onions.

  5. Add the sliced bell peppers to the slow cooker along with the salt, Italian Seasoning, dried oregano, crushed red pepper flakes, 1/4 cup cold water and can of crushed tomatoes. Toss until well coated and liquid is evenly distributed.

  6. Remove about half of the peppers and onion mixture to a bowl. Bury the uncooked sausages in the middle and return the peppers and onions back to the slow cooker to cover the sausage. Add the bay leaf.

  7. Cover, set to low and cook for 6 hours. The onions and peppers will give off a lot of water as they cook which will make the sauce liquid and spoon-able so don't stress that there isn't enough liquid.

    Top with some chopped parsley, serve hot and Enjoy!

Recipe Video

Nutrition Facts
Crockpot Sausage and Peppers
Amount Per Serving (0.125 of finished dish)
Calories 456 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 13g81%
Cholesterol 86mg29%
Sodium 1838mg80%
Potassium 746mg21%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 7g8%
Protein 19g38%
Vitamin A 471IU9%
Vitamin C 63mg76%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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