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Italian Sausage & Peppers Dump-And-Go Crockpot Dinner - Simple, Flavorful, and Hands-Off

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds Italian sausage links (mild, sweet, or hot)
  • 3 bell peppers (any colors), sliced
  • 1 large yellow onion, sliced
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 1 (8-ounce) can tomato sauce or crushed tomatoes
  • 3–4 cloves garlic, minced or thinly sliced
  • 1 tablespoon Italian seasoning (or a mix of oregano, basil, and thyme)
  • 1 teaspoon fennel seeds (optional, boosts classic sausage flavor)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (optional, adds richness)
  • Fresh basil or parsley for garnish (optional)
  • Hoagie rolls, cooked pasta, rice, or polenta for serving
  • Provolone or mozzarella (optional, for sandwiches)

Method
 

  1. Prep the vegetables: Slice the bell peppers and onion into strips. Mince or slice the garlic.
  2. Layer the slow cooker: Add half the peppers and onions to the bottom. Place the sausage links on top. Scatter over the remaining peppers and onions, then add the garlic.
  3. Add the tomatoes: Pour in the diced tomatoes and tomato sauce. Sprinkle in Italian seasoning, fennel seeds, red pepper flakes, salt, and black pepper. Drizzle with olive oil if using.
  4. Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the sausage is fully cooked and the peppers are tender.
  5. Optional browning: For extra color, remove the cooked sausages and quickly sear them in a hot skillet, then return to the sauce. Not necessary, but it adds a nice finish.
  6. Taste and adjust: Stir gently. Taste the sauce and adjust salt, pepper, or chili flakes as needed.
  7. Serve your way: Spoon the sausage and peppers onto toasted hoagie rolls with provolone, or serve over pasta, rice, or creamy polenta. Garnish with chopped basil or parsley.