I perfected a saucy slow cooker Italian sausage and peppers dinner that’s low carb, gluten free and can be cheesy or paleo without the cheese, and it’s become one of my Low Carb Crowd Pleasers.

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I make this BEST Crockpot Sausage And Peppers when I want dinner that’s easy but actually tastes like I tried. It’s one of those Low Carb Crowd Pleasers that ended up in my Keto Crockpot Recipes rotation because it just works.

I toss Italian sausage links and lots of bell peppers into the slow cooker, and somehow they turn into this tangy, juicy mess that everyone sneaks bites from before plating. I have a few habits I swear by, and yeah sometimes I forget one and it still turns out great.

You’ll want to know the trick that makes the sauce sing.

Ingredients

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Sausage brings hearty protein and fat, super savory but can be high in sodium.
Bell peppers add vitamin C, fiber, bright color and a mild natural sweetness.
Onions give sweetness and depth when slow cooked, plus some prebiotic fiber too.
Garlic adds punchy aroma, heart-healthy compounds and a little spicy bite.
Crushed tomatoes provide lycopene, tangy-sweet acidity and a saucy base for everything.
Olive oil brings healthy monounsaturated fat and a silky mouthfeel to the sauce.
Italian seasoning gives herbaceous warmth, low calories and big flavor without extra salt.
Mozzarella melts to add creamy texture and extra protein, not paleo friendly though.

Ingredient Quantities

2 pounds Italian sausage links (sweet or hot), about 6 to 8 links

3 medium bell peppers, mixed colors, thin sliced

1 large yellow or white onion, thin sliced

3 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, no sugar added

1 tablespoon tomato paste

1/2 cup low sodium chicken broth

2 tablespoons olive oil

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flakes, optional

Salt and black pepper to taste

2 tablespoons chopped fresh parsley, optional

1 cup shredded mozzarella or provolone, optional for topping (omit for paleo)

How to Make this

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1. Heat a large skillet over medium high and add the 2 tablespoons olive oil, brown the 2 pounds Italian sausage links in batches about 6 to 8 minutes turning so they get color all over, don’t prick them or you’ll lose the juices, set sausages aside.

2. In the same skillet add the 3 thin sliced bell peppers and the 1 large thin sliced onion, season lightly with salt and pepper and sauté 4 to 6 minutes until they start to soften, stir a few times so nothing burns.

3. Add the 3 cloves minced garlic and cook about 30 to 45 seconds until fragrant, then stir in the 1 tablespoon tomato paste and cook another minute to caramelize it a bit.

4. Pour in the 1/2 cup low sodium chicken broth to deglaze the pan scraping up the brown bits, then transfer the pepper onion tomato paste mixture to your crock pot.

5. Add the 1 (14 ounce) can crushed tomatoes, 2 teaspoons Italian seasoning, 1/2 teaspoon red pepper flakes if you like heat, and more salt and black pepper to taste, stir to combine so everything’s coated.

6. Nestle the browned sausage links on top of the sauce and veggies in the crock pot, or slice the links first if you prefer bite sized pieces that soak up more sauce.

7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until sausages are cooked through and peppers are tender, it’s forgiving so don’t stress if timing varies a little.

8. For a thicker sauce remove the lid and cook on high for the last 20 to 30 minutes to reduce, or mash a few peppers against the side, for strict keto use a tiny pinch of xanthan gum to thicken if you want.

9. About 10 to 15 minutes before serving top with the 1 cup shredded mozzarella or provolone if using and let it melt; omit the cheese for paleo. Taste and adjust salt and pepper, sprinkle the 2 tablespoons chopped fresh parsley for color.

10. Serve hot over cauliflower rice, zoodles or on a low carb roll, leftovers keep 3 to 4 days in the fridge and reheat gently on the stove or microwave.

Equipment Needed

1. Large heavy skillet or sauté pan (about 12 inch)
2. Slow cooker / crock pot (4 to 6 quart)
3. Tongs for browning the sausages
4. Chefs knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and measuring spoons
8. Can opener
9. Box grater (for shredding cheese, optional)

FAQ

Do I have to brown the sausages before putting them in the crockpot?

Browning is not required but it really adds flavor and helps render extra fat, so I usually sear them for 4 to 6 minutes first. If you skip it you will still get a tasty dish, just a bit less caramelized flavor. Always check sausages hit a safe internal temp before serving.

How long should I cook this on low or high?

Cook on low for about 4 to 6 hours or on high for about 2 to 3 hours. Times vary by crockpot and sausage size, so aim for tender peppers and sausages at a safe internal temp.

Can I make this ahead and freeze it?

Yes, it freezes great. Cool completely, store in airtight containers up to 3 months, thaw overnight in the fridge, then reheat gently in the crockpot or on the stove. Add cheese after reheating if you want melted topping.

How can I make it spicier or milder?

For more heat use hot Italian sausage or add extra red pepper flakes. To mellow it out pick sweet sausage and cut back on the flakes, or add a little extra crushed tomatoes to dilute the spice.

Can I use bulk sausage or turkey sausage instead of links?

Yes. If using bulk sausage you can brown it and keep it loose, or form into chunks. Poultry sausage works too but watch cooking time and check that poultry reaches its required temp.

Is cheese required and how do I make this paleo friendly?

Cheese is optional, I like mozzarella or provolone melted on top but you can skip it. To make paleo just omit the cheese and use a compliant broth and no added sugar tomatoes, that keeps it clean and still delicious.

BEST Crockpot Sausage And Peppers Recipe Substitutions and Variations

Italian sausage links: swap for turkey or chicken sausage links for less fat, or use smoked kielbasa sliced for a smokier bite, or try plant based Italian sausage for a vegetarian option.
Crushed tomatoes (14 oz): use a 14-oz can of tomato passata, or blend a can of diced tomatoes until smooth, or puree about 1 1/2 cups fresh tomatoes cooked down.
3 medium bell peppers: use 3 cups frozen pepper mix if you dont have fresh, or 2 large poblano or anaheim peppers for a milder smoky heat, or 2 cups jarred roasted red peppers drained.
1/2 cup low sodium chicken broth: replace with vegetable broth for veg version, or water plus 1/4 tsp bouillon, or 1/4 cup dry white wine plus 1/4 cup water for extra depth.

Pro Tips

– Brown the sausages in batches and dont prick the casings, you want that crust for flavor and the juices to stay inside; if you have time let them rest a few minutes before adding to the sauce so they dont lose all their juices when cut.

– Cook the tomato paste until it darkens a bit and really clings to the pan, that caramelization adds a ton of depth. When you deglaze scrape up all the brown bits, and try a tiny splash of balsamic or red wine vinegar at the end to brighten the sauce.

– Want more sauce penetration or more bite sized pieces? Slice the links before slow cooking, theyll soak up flavor faster. If you prefer whole juicy links keep them intact and just nestle them on top.

– For thickness finish uncovered on high for 20 to 30 minutes or mash some peppers into the sauce; for non keto use a 1 teaspoon cornstarch slurry in a little cold water to thicken, for low carb a tiny pinch of xanthan gum works. Add the cheese in the last 10 minutes so it melts without getting rubbery.

BEST Crockpot Sausage And Peppers Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected a saucy slow cooker Italian sausage and peppers dinner that's low carb, gluten free and can be cheesy or paleo without the cheese, and it's become one of my Low Carb Crowd Pleasers.

Servings

servings

Calories

632

kcal

Equipment: 1. Large heavy skillet or sauté pan (about 12 inch)
2. Slow cooker / crock pot (4 to 6 quart)
3. Tongs for browning the sausages
4. Chefs knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and measuring spoons
8. Can opener
9. Box grater (for shredding cheese, optional)

Ingredients

2 pounds Italian sausage links (sweet or hot), about 6 to 8 links
3 medium bell peppers, mixed colors, thin sliced
1 large yellow or white onion, thin sliced
3 cloves garlic, minced
1 (14 ounce) can crushed tomatoes, no sugar added
1 tablespoon tomato paste
1/2 cup low sodium chicken broth
2 tablespoons olive oil
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes, optional
Salt and black pepper to taste
2 tablespoons chopped fresh parsley, optional
1 cup shredded mozzarella or provolone, optional for topping (omit for paleo)

Directions

Heat a large skillet over medium high and add the 2 tablespoons olive oil, brown the 2 pounds Italian sausage links in batches about 6 to 8 minutes turning so they get color all over, don't prick them or you'll lose the juices, set sausages aside.
In the same skillet add the 3 thin sliced bell peppers and the 1 large thin sliced onion, season lightly with salt and pepper and sauté 4 to 6 minutes until they start to soften, stir a few times so nothing burns.
Add the 3 cloves minced garlic and cook about 30 to 45 seconds until fragrant, then stir in the 1 tablespoon tomato paste and cook another minute to caramelize it a bit.
Pour in the 1/2 cup low sodium chicken broth to deglaze the pan scraping up the brown bits, then transfer the pepper onion tomato paste mixture to your crock pot.
Add the 1 (14 ounce) can crushed tomatoes, 2 teaspoons Italian seasoning, 1/2 teaspoon red pepper flakes if you like heat, and more salt and black pepper to taste, stir to combine so everything's coated.
Nestle the browned sausage links on top of the sauce and veggies in the crock pot, or slice the links first if you prefer bite sized pieces that soak up more sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until sausages are cooked through and peppers are tender, it's forgiving so don't stress if timing varies a little.
For a thicker sauce remove the lid and cook on high for the last 20 to 30 minutes to reduce, or mash a few peppers against the side, for strict keto use a tiny pinch of xanthan gum to thicken if you want.
About 10 to 15 minutes before serving top with the 1 cup shredded mozzarella or provolone if using and let it melt; omit the cheese for paleo. Taste and adjust salt and pepper, sprinkle the 2 tablespoons chopped fresh parsley for color.
Serve hot over cauliflower rice, zoodles or on a low carb roll, leftovers keep 3 to 4 days in the fridge and reheat gently on the stove or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.