Slow cooker sausage and peppers

    6 hours 5 min

    An easy family meal made in the slow cooker. Best results are with thick pork or beef sausages. Serve with pasta, rice or in a crusty roll.

    491 people made this

    Serves: 6 

    • 8 thick sausages
    • 2 (400g) jars pasta sauce
    • 1 green pepper, seeded and sliced into strips
    • 1 onion, sliced

    Prep:5min  ›  Cook:6hr  ›  Ready in:6hr5min 

    1. Place sausages, pasta sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover, and cook on Low for 6 hours. Serve in crusty rolls, or over rice.


    You can use any colour pepper you like - red, yellow or orange will all work well, or try a combination.

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    Reviews in English (451)


    This is a five star recipe IF you simmer the sausages for about 10 minutes before placing in the slow cooker. If you don't the grease is extreme!  -  28 Dec 2009  (Review from Allrecipes US | Canada)


    nice flavors with very tender meat. this is the way i normally make hot sausage except for the slow cooker (why didn't i think of that before?). i did boil my sausage for about 20 minutes ahead of time to remove some of the fat. thanks jelly!  -  25 Jan 2006  (Review from Allrecipes US | Canada)


    I used this recipe as an idea ONLY. I cannot imagine the grease factor with sausages in a crock pot for hours on end. I used bulk sweet Italian sausage, crumbled into smallish almost walnut sized chunks and browned in a bit of olive oil. I did not use vegies to appease the family's different preferences, I used canned sauce spruced up with a bit of Oregano and Basil. I simmered the drained cooked sausage with the sauce on top of the stove for about 30 minutes. I used 2 pounds of sausage and one jar of sauce, I added a bit more sauce when reheating the leftovers the next night. It was even better leftover. I served it on hard rolls then smothered in cheese{provolone and mozz.}I then placed them in a hot oven{450}for about 10 minutes to soften the inside, crisp up the outside and melt the cheese. I gave this recipe 3 stars because it was a great idea, just not a very good method in my opinion.  -  03 Mar 2006  (Review from Allrecipes US | Canada)