Sausage, Peppers, and Onions - Slow Cooker

Christina
Christina @cook_3000087
USA

Serve this in a crusty roll or over some pasta. Either way, it is delicious! Browning the sausages before adding them to the slow cooker is optional, but adds such a great flavor to this dish.

Sausage, Peppers, and Onions - Slow Cooker

Serve this in a crusty roll or over some pasta. Either way, it is delicious! Browning the sausages before adding them to the slow cooker is optional, but adds such a great flavor to this dish.

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Ingredients

4 servings
  1. 2 tbsp.olive oil
  2. 1 lb.Italian sausage links (hot or sweet)
  3. 1small yellow onion
  4. 2bell peppers (any color)
  5. 3 clovesgarlic, minced
  6. 1 can (28 oz.)crushed tomatoes
  7. 1 tsp.Worcestershire sauce
  8. 1/2 tsp.each granulated sugar, salt, dried basil
  9. 1/4 tsp.each pepper, oregano

Cooking Instructions

  1. 1

    Grease the slow cooker well. Stir in the crushed tomatoes, garlic, worcestershire sauce, sugar and seasonings. Set this aside.

  2. 2

    In a large skillet, heat up the olive oil over medium-high heat. Slice the sausages into thirds, then place them into the pan and brown for just a couple of minutes on each side, until golden brown. You don't have to worry about them being fully cooked through at this point, as they'll finish cooking in the slow cooker.

  3. 3

    Once browned all over, transfer the sausages into the slow cooker. Slice the onion in half, then slice it so that you get thin, half moon shaped slices. Slice the bell peppers into strips. Add the onions and peppers to the slow cooker and stir everything together.

  4. 4

    Cook on low heat for 5-6 hours. The sausage, onions, and peppers should be very soft and tender. Serve immediately however you'd like.

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Christina
Christina @cook_3000087
on
USA
I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.
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