Description
Your crockpot is about to work some serious magic – these sausage and peppers cook low and slow for the most tender, flavor-packed dinner with zero effort from you.
Ingredients
Scale
- 2 pounds Italian sausage links (sweet, hot, or a combination)
- 3 bell peppers (red, yellow, green), sliced into 1/2-inch strips
- 2 large yellow onions, sliced into 1/2-inch strips
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the sausages on all sides, about 2-3 minutes per side (not cooking through, just developing color).
- In the same skillet, add remaining tablespoon of olive oil. Cook sliced onions for 2-3 minutes until beginning to soften. Add garlic and cook 30 seconds until fragrant. Transfer to the bottom of a 6-quart slow cooker.
- Layer half of the sliced bell peppers on top of the onions, place browned sausages over peppers, then add remaining bell peppers on top.
- In a bowl, mix diced tomatoes, chicken broth, tomato paste, Italian seasoning, oregano, salt, black pepper, and red pepper flakes. Pour evenly over contents in the slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until sausages are cooked through and peppers are tender.
- Transfer sausages to a cutting board. Either keep whole or slice into 1-inch pieces and return to the slow cooker. Stir gently to combine with peppers, onions, and sauce.
- Sprinkle with fresh basil before serving.