Mmm… can you smell that? There’s nothing quite like coming home to the comforting aroma of savory sausage simmering away in your crockpot. Whether you’re craving cozy comfort food or need quick, hands-off dinners, these flavorful recipes will make your weeknights deliciously easy. Get ready to fall in love with your slow cooker all over again as we dive into these mouthwatering sausage creations!
Hearty Crockpot Sausage and Bean Soup
Yielding to the crisp embrace of autumn, this soul-warming soup transforms humble ingredients into a deeply satisfying meal. Perfect for busy weeknights yet elegant enough for casual entertaining, it simmers patiently in the crockpot, filling your kitchen with an irresistible aroma. Each spoonful delivers the hearty comfort of smoked sausage mingled with creamy beans in a richly seasoned broth.
Ingredients
– 1 lb smoked sausage
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 medium carrots
– 2 stalks celery
– 3 cloves garlic
– 6 cups chicken broth
– 2 (15 oz) cans cannellini beans
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes
– 1 bay leaf
– 1/4 cup chopped fresh parsley
Instructions
1. Slice 1 lb smoked sausage into 1/4-inch thick rounds.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Brown sausage slices for 3-4 minutes per side until golden, working in batches to avoid crowding.
4. Transfer browned sausage to a 6-quart slow cooker using a slotted spoon.
5. Dice 1 medium yellow onion, 2 medium carrots, and 2 stalks celery into 1/2-inch pieces.
6. Add diced vegetables to the same skillet and sauté for 5-7 minutes until softened.
7. Mince 3 cloves garlic and stir into vegetables during the final minute of cooking.
8. Transfer vegetable mixture to the slow cooker with the sausage.
9. Pour 6 cups chicken broth into the slow cooker.
10. Drain and rinse 2 (15 oz) cans cannellini beans before adding to the slow cooker.
11. Add 1 (14.5 oz) can diced tomatoes with their juices.
12. Stir in 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1 bay leaf.
13. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until vegetables are tender.
14. Remove and discard the bay leaf after cooking.
15. Stir in 1/4 cup chopped fresh parsley just before serving.
Knowing this soup achieves its perfect consistency through slow simmering, the beans become velvety while maintaining structural integrity. The smoked sausage infuses the broth with subtle spice that complements the sweet carrots and aromatic thyme. For an elegant presentation, ladle into shallow bowls and garnish with extra parsley, serving alongside crusty artisanal bread for dipping into the richly developed broth.
Slow-Cooked Sausage and Peppers
Beneath the gentle hum of the slow cooker, humble ingredients transform into a dish of remarkable depth and comfort. This slow-cooked sausage and peppers meld together over hours, developing a rich, savory-sweet sauce that clings perfectly to every tender bite. It’s the kind of effortless meal that fills your home with an irresistible aroma, promising warmth and satisfaction long before the first spoonful is served.
Ingredients
– 1.5 lbs Italian sausage links
– 2 large yellow onions
– 3 large bell peppers (mixed colors)
– 4 cloves garlic
– 1 (28 oz) can crushed tomatoes
– 1/4 cup dry red wine
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs Italian sausage links and brown on all sides for 6-8 minutes until golden but not cooked through.
3. Transfer sausages to a 6-quart slow cooker using tongs, leaving rendered fat in the skillet.
4. Slice 2 large yellow onions into 1/4-inch half-moons and add to the hot skillet.
5. Cook onions for 5-7 minutes until softened and lightly browned, stirring occasionally.
6. While onions cook, slice 3 large bell peppers into 1/2-inch strips and mince 4 cloves garlic.
7. Add bell peppers to the skillet and cook for 4-5 minutes until slightly tender.
8. Stir in minced garlic, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
9. Deglaze the skillet with 1/4 cup dry red wine, scraping up any browned bits from the bottom.
10. Pour the entire vegetable mixture into the slow cooker over the sausages.
11. Add 1 (28 oz) can crushed tomatoes and stir gently to combine all ingredients.
12. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until sausages are cooked through and peppers are very tender.
13. Remove sausages and slice into 1-inch pieces if desired before returning to the sauce.
14. Let rest for 10 minutes before serving to allow flavors to meld further. Generously spoon this fragrant medley over creamy polenta or crusty bread to soak up the vibrant, garlic-infused sauce. The sausages emerge impossibly tender, while the peppers maintain just enough structure to provide a satisfying contrast against the rich tomato base.
Crockpot Sausage and White Bean Cassoulet
Rustic yet refined, this Crockpot Sausage and White Bean Cassoulet transforms humble ingredients into a deeply comforting masterpiece. Slow-simmered to perfection, it melds savory sausage with creamy beans in a rich, herb-infused broth that whispers of French countryside cooking. With minimal hands-on effort, this elegant one-pot wonder delivers restaurant-quality depth perfect for cozy gatherings or weeknight indulgence.
Ingredients
– 1 lb Italian sausage
– 1 yellow onion
– 3 cloves garlic
– 2 carrots
– 2 stalks celery
– 2 (15 oz) cans cannellini beans
– 1 (14.5 oz) can diced tomatoes
– 4 cups chicken broth
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 1/4 cup fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound Italian sausage, breaking it into 1-inch chunks with a wooden spoon, and cook for 6-8 minutes until browned.
3. Transfer sausage to a 6-quart slow cooker using a slotted spoon, leaving drippings in the skillet.
4. Dice 1 yellow onion, 2 carrots, and 2 stalks celery into 1/2-inch pieces and add to the skillet.
5. Sauté vegetables in the sausage drippings for 5-7 minutes until onions turn translucent.
6. Mince 3 cloves garlic and stir into vegetables, cooking for 1 minute until fragrant.
7. Pour vegetable mixture into the slow cooker over the sausage.
8. Drain and rinse 2 (15 oz) cans cannellini beans and add to the slow cooker.
9. Pour in 1 (14.5 oz) can diced tomatoes with their juices and 4 cups chicken broth.
10. Stir in 1 teaspoon dried thyme, 1 bay leaf, and 1/2 teaspoon black pepper until combined.
11. Cover and cook on LOW for 7 hours or HIGH for 4 hours until beans are tender and flavors meld.
12. Chop 1/4 cup fresh parsley and stir into the cassoulet just before serving.
13. Discard the bay leaf and ladle into bowls.Creamy beans soak up the rich, savory broth while the sausage lends a subtle spice that lingers pleasantly. For an elegant touch, top with garlic-rubbed crostini or serve alongside a crisp arugula salad to balance the dish’s hearty warmth.
Easy Slow Cooker Sausage Jambalaya
Hearty and aromatic, this slow cooker jambalaya transforms humble ingredients into a sophisticated Creole masterpiece that simmers to perfection while you attend to other matters. Here, spicy andouille sausage mingles with tender vegetables and long-grain rice in a richly seasoned tomato broth that deepens in flavor over hours of gentle cooking. Offering both elegance and convenience, this dish brings the vibrant soul of Louisiana cuisine to your table with minimal effort and maximum reward.
Ingredients
– 1 pound andouille sausage
– 1 large yellow onion
– 1 large green bell pepper
– 3 celery stalks
– 4 garlic cloves
– 1 (14.5 ounce) can diced tomatoes
– 2 cups chicken broth
– 1 cup long-grain white rice
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/4 teaspoon cayenne pepper
– 1/4 cup fresh parsley
Instructions
1. Slice 1 pound andouille sausage into 1/2-inch thick rounds.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Brown sausage rounds for 3-4 minutes per side until deeply caramelized, working in batches if necessary to avoid crowding.
4. Transfer browned sausage to a 6-quart slow cooker using a slotted spoon, leaving rendered fat in the skillet.
5. Dice 1 large yellow onion, 1 large green bell pepper, and 3 celery stalks into 1/2-inch pieces.
6. Sauté vegetables in the same skillet over medium heat for 6-8 minutes until softened and fragrant.
7. Mince 4 garlic cloves and add to the skillet, cooking for 1 minute until aromatic but not browned.
8. Transfer vegetable mixture to the slow cooker with the sausage.
9. Add 1 (14.5 ounce) can diced tomatoes with their juices, 2 cups chicken broth, 1 cup long-grain white rice, 1 tablespoon Cajun seasoning, 1 teaspoon dried thyme, 1 bay leaf, and 1/4 teaspoon cayenne pepper to the slow cooker.
10. Stir all ingredients thoroughly to combine and ensure rice is fully submerged in liquid.
11. Cover and cook on LOW for 4 hours until rice is tender and has absorbed most of the liquid.
12. Remove and discard the bay leaf after cooking is complete.
13. Chop 1/4 cup fresh parsley and stir into the jambalaya just before serving.
14. Let the jambalaya rest uncovered for 10 minutes to allow the flavors to meld and the texture to set properly. Outstanding in both flavor and texture, this jambalaya achieves a perfect balance where each grain of rice remains distinct yet infused with the smoky sausage and aromatic vegetables. The andouille provides a gentle heat that builds gradually, complemented by the bright freshness of parsley stirred in at the finish. For an elegant presentation, serve in shallow bowls garnished with additional parsley and accompanied by crusty bread for soaking up the richly seasoned broth.
Crockpot Sausage and Potato Casserole
Beneath the humble exterior of this comforting casserole lies a symphony of rustic flavors, where savory sausage melds with tender potatoes in a slow-cooked embrace. Perfect for busy weeknights or leisurely gatherings, this dish transforms simple ingredients into an elegant, satisfying meal with minimal effort. Each spoonful delivers the warmth of home cooking with the polished appeal of restaurant-quality comfort food.
Ingredients
– 1 lb Italian sausage links
– 2 lbs Yukon Gold potatoes
– 1 large yellow onion
– 3 cloves garlic
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 cup shredded Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Brown 1 lb Italian sausage links on all sides for 6-8 minutes until golden, then transfer to the crockpot.
3. Slice 2 lbs Yukon Gold potatoes into 1/2-inch thick rounds for even cooking.
4. Dice 1 large yellow onion and mince 3 cloves garlic.
5. Layer potato slices, diced onion, and minced garlic over the sausage in the crockpot.
6. Sprinkle 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper evenly over the layers.
7. Pour 1 cup chicken broth and 1/2 cup heavy cream over the ingredients.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are fork-tender.
9. Remove sausage links and slice into 1-inch pieces, then return to the crockpot.
10. Stir in 1/2 cup shredded Parmesan cheese until melted and incorporated.
11. Garnish with 2 tbsp chopped fresh parsley before serving.
Just as satisfying as it is elegant, this casserole presents tender potatoes that have absorbed the rich, savory notes of sausage and aromatics. The creamy sauce clings beautifully to each component, while the Parmesan adds a subtle salty sharpness that elevates the dish. For a stunning presentation, serve it in shallow bowls with crusty bread for dipping, or top with a fried egg for extra richness at brunch.
Slow Cooker Sausage and Kale Soup
Fragrant aromas of savory sausage and earthy greens will fill your kitchen with this effortlessly elegant slow cooker creation. Perfect for busy weeknights yet sophisticated enough for weekend entertaining, this soup transforms humble ingredients into a deeply satisfying bowl of comfort. Velvety broth envelops tender kale and perfectly seasoned sausage in a harmony of flavors that only improves with time.
Ingredients
– 1 lb Italian sausage
– 1 medium yellow onion
– 3 cloves garlic
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 bunch kale
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
Instructions
1. Remove casings from 1 lb Italian sausage and crumble the meat into a large skillet.
2. Cook sausage over medium-high heat for 8-10 minutes until browned, breaking it into small pieces with a wooden spoon.
3. While sausage cooks, dice 1 medium yellow onion and mince 3 cloves garlic.
4. Transfer cooked sausage to the slow cooker using a slotted spoon, leaving excess grease in the skillet.
5. Add diced onion to the same skillet and sauté over medium heat for 5 minutes until translucent.
6. Stir minced garlic into the onions and cook for 1 minute until fragrant.
7. Transfer onion-garlic mixture to the slow cooker with the sausage.
8. Pour 6 cups chicken broth and 1 (14.5 oz) can diced tomatoes with their juices into the slow cooker.
9. Add 1 tsp dried oregano and 1/2 tsp red pepper flakes to the slow cooker.
10. Stir all ingredients thoroughly to combine.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
12. While soup cooks, remove stems from 1 bunch kale and chop leaves into bite-sized pieces.
13. After cooking time completes, stir chopped kale into the hot soup.
14. Cover and cook on HIGH for 20 minutes until kale is tender but still vibrant green.
15. Stir in 1/2 cup heavy cream until fully incorporated.
16. Ladle soup into bowls and top each serving with 1/2 cup grated Parmesan cheese.
Velvety textures from the cream balance the hearty kale and savory sausage in each spoonful. The Parmesan melts into the broth, creating a rich, umami depth that complements the subtle heat from the pepper flakes. Serve this elegant soup in shallow bowls with crusty bread for dipping, or make it a complete meal by adding cooked white beans during the final 30 minutes of cooking.
Rustic Crockpot Sausage and Lentil Stew
On brisk autumn evenings, nothing satisfies quite like a hearty, slow-simmered stew that fills the kitchen with its comforting aroma. Our rustic crockpot sausage and lentil stew combines savory sausage with earthy lentils and vibrant vegetables, creating a deeply flavorful dish that practically cooks itself while you go about your day. This elegant yet approachable recipe transforms simple ingredients into a nourishing meal perfect for busy weeknights or leisurely weekends.
Ingredients
– 1 lb Italian sausage
– 1 cup brown lentils
– 1 large yellow onion
– 3 cloves garlic
– 2 large carrots
– 2 stalks celery
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1 bay leaf
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Remove Italian sausage from casings and brown in the skillet, breaking it into 1-inch chunks with a wooden spoon, for 5-7 minutes until no longer pink.
3. Dice 1 large yellow onion, mince 3 cloves garlic, slice 2 large carrots into 1/4-inch rounds, and chop 2 stalks celery into 1/2-inch pieces.
4. Transfer browned sausage and any rendered fat to a 6-quart crockpot.
5. Add prepared vegetables, 1 cup brown lentils, 4 cups chicken broth, 1 can diced tomatoes with their juices, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1 bay leaf, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the crockpot.
6. Stir all ingredients thoroughly until well combined.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until lentils are tender but not mushy.
8. Remove and discard the bay leaf before serving.
Upon serving, you’ll discover a stew with wonderfully tender lentils that maintain their structure amidst the rich, savory broth. The smoked paprika lends a subtle depth that complements the hearty sausage, while the vegetables provide both sweetness and texture. For an elegant presentation, garnish with fresh parsley and serve alongside crusty artisan bread for dipping into the flavorful liquid.
Creamy Slow Cooker Sausage Alfredo
Warm, comforting, and effortlessly elegant, this slow-cooked masterpiece transforms humble ingredients into a luxurious pasta dish that feels both indulgent and approachable. With minimal hands-on preparation, the slow cooker works its magic to develop deep, savory flavors while creating an impossibly creamy Alfredo sauce that clings perfectly to every noodle. It’s the ideal solution for busy weeknights when you crave restaurant-quality comfort food without the fuss.
Ingredients
– 1 pound Italian sausage
– 1 small yellow onion
– 3 cloves garlic
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 12 ounces fettuccine pasta
– 2 tablespoons chopped fresh parsley
Instructions
1. Remove casings from 1 pound Italian sausage and crumble the meat into the slow cooker insert.
2. Finely dice 1 small yellow onion and mince 3 cloves garlic, then add both to the slow cooker with the sausage.
3. Cook the sausage mixture on HIGH for 2 hours, stirring once halfway through, until the sausage is fully browned and the onions are translucent.
4. Pour 2 cups heavy cream into the slow cooker, using a wooden spoon to scrape any browned bits from the bottom of the insert for enhanced flavor.
5. Stir in 1 cup grated Parmesan cheese, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg until well combined.
6. Continue cooking on HIGH for 1 additional hour, until the sauce has thickened slightly and coats the back of a spoon.
7. While the sauce finishes cooking, bring a large pot of salted water to a rolling boil and cook 12 ounces fettuccine according to package directions until al dente.
8. Drain the cooked pasta thoroughly, reserving 1/2 cup of pasta water in case the sauce needs thinning later.
9. Add the drained fettuccine directly to the slow cooker, tossing gently to coat every strand with the creamy sausage Alfredo sauce.
10. Garnish the finished dish with 2 tablespoons chopped fresh parsley before serving.
This velvety Alfredo sauce achieves a perfect balance between rich creaminess and sharp Parmesan, while the slow-cooked sausage infuses every bite with savory depth. The fettuccine maintains a satisfying chew against the luxurious sauce, creating textural harmony in each forkful. For an elegant presentation, serve in shallow bowls with a sprinkle of extra Parmesan and crusty bread for dipping into any remaining sauce.
Spicy Crockpot Sausage and Shrimp Gumbo
For those seeking to elevate weeknight dining without sacrificing convenience, this robust gumbo marries the slow-cooked depth of Andouille sausage with the delicate sweetness of shrimp, all harmonized in a richly spiced broth. Fragrant with the holy trinity of Creole cooking and deepened by a dark roux, it’s a dish that simmers patiently while you attend to other matters, emerging as a celebratory one-pot meal. Finally, plump shrimp are stirred in at the last moment, ensuring they remain tender and succulent.
Ingredients
– 1/4 cup vegetable oil
– 1/4 cup all-purpose flour
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 12 oz Andouille sausage, sliced into 1/2-inch rounds
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tbsp Cajun seasoning
– 1 tsp dried thyme
– 1 bay leaf
– 1 lb large shrimp, peeled and deveined
– 1/4 cup chopped fresh parsley
– Cooked white rice, for serving
Instructions
1. Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering.
2. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 8–10 minutes until the roux reaches a deep chocolate brown color.
3. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the skillet.
4. Sauté vegetables for 5–7 minutes until softened and fragrant.
5. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
6. Transfer the vegetable-roux mixture to a 6-quart slow cooker.
7. Add 12 oz sliced Andouille sausage, 4 cups chicken broth, 1 can diced tomatoes, 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf to the slow cooker.
8. Cover and cook on Low for 6 hours or until the gumbo is richly flavored and slightly thickened.
9. Stir in 1 lb peeled and deveined shrimp and 1/4 cup chopped fresh parsley.
10. Cover and cook on High for 15–20 minutes until the shrimp are opaque and firm.
11. Discard the bay leaf before serving.
12. Ladle the gumbo over cooked white rice in shallow bowls.
Your finished gumbo will boast a velvety, substantial broth that clings beautifully to each grain of rice, while the Andouille lends a smoky heat balanced by the shrimp’s sweet brininess. For a vibrant twist, garnish with thinly sliced scallions and a dash of hot sauce, or serve alongside crusty bread to soak up every last drop of the spiced liquid.
Slow Cooker Sausage and Spinach Tortellini Soup
There’s something profoundly comforting about a soup that simmers patiently while you attend to other matters, and this slow cooker creation transforms humble ingredients into a sophisticated meal. The marriage of savory sausage, delicate cheese tortellini, and vibrant spinach creates a dish that feels both rustic and refined, perfect for crisp autumn evenings when you crave something deeply satisfying yet effortlessly elegant.
Ingredients
- 1 pound Italian sausage
- 1 medium yellow onion
- 3 cloves garlic
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 9 ounces refrigerated cheese tortellini
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Remove casings from 1 pound Italian sausage and crumble the meat into a large skillet.
- Cook sausage over medium-high heat for 6-8 minutes, breaking it into small pieces with a wooden spoon until browned throughout.
- Dice 1 medium yellow onion and mince 3 cloves garlic while sausage cooks.
- Transfer cooked sausage to a 6-quart slow cooker using a slotted spoon, leaving excess grease in the skillet.
- Add diced onion to the same skillet and sauté over medium heat for 4-5 minutes until translucent.
- Stir minced garlic into the onions and cook for 1 minute until fragrant.
- Pour 6 cups chicken broth into the slow cooker, scraping any browned bits from the bottom.
- Add the onion-garlic mixture, 1 can diced tomatoes with their juices, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes to the slow cooker.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours until flavors meld completely.
- Stir in 9 ounces refrigerated cheese tortellini and 4 cups fresh spinach during the final 30 minutes of cooking.
- Pour in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese, stirring gently to incorporate.
- Let the soup rest for 10 minutes off heat to allow the cream to integrate and tortellini to firm up slightly.
Hearty yet refined, this soup achieves a beautiful balance between the rich cream base and bright tomato acidity, while the tortellini remain perfectly al dente against the wilted spinach. Consider serving it in shallow bowls with an extra sprinkle of Parmesan and crusty bread for dipping, or elevate it further with a drizzle of high-quality olive oil and fresh basil leaves for a restaurant-worthy presentation at home.
Crockpot Italian Sausage and Vegetable Medley
Vibrant and effortlessly sophisticated, this Crockpot Italian Sausage and Vegetable Medley transforms humble ingredients into a deeply flavorful one-pot wonder. Perfect for busy weeknights yet elegant enough for casual entertaining, it captures the rustic charm of Italian countryside cooking with minimal hands-on effort. The slow simmering process coaxes out rich, layered flavors that meld together beautifully in your crockpot.
Ingredients
– 1.5 lbs Italian sausage links
– 2 cups chopped yellow onion
– 3 cups sliced bell peppers
– 4 cups cubed zucchini
– 28 oz canned crushed tomatoes
– 3 cloves minced garlic
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Brown Italian sausage links on all sides for 6-8 minutes until golden brown, turning occasionally with tongs.
3. Transfer sausages to the crockpot insert using tongs, arranging them in a single layer.
4. Add chopped yellow onion and sliced bell peppers to the same skillet, sautéing for 4-5 minutes until slightly softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Scrape the vegetable mixture into the crockpot, distributing evenly around the sausages.
7. Pour canned crushed tomatoes over the sausages and vegetables.
8. Sprinkle dried oregano, red pepper flakes, salt, and black pepper evenly over the mixture.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until sausages reach 165°F internally.
10. Add cubed zucchini during the final 30 minutes of cooking to maintain its texture.
11. Remove sausages with tongs and slice into 1-inch pieces before returning to the crockpot.
12. Stir gently to combine all ingredients and let rest for 10 minutes before serving.
Exquisitely tender sausages mingle with vegetables that maintain their structural integrity despite becoming meltingly soft. The tomato base develops a rich, concentrated flavor that beautifully balances the sausage’s savory notes with the vegetables’ natural sweetness. Serve over creamy polenta or crusty bread to soak up every bit of the delicious sauce, or spoon into hollowed-out bell peppers for an elegant presentation.
Savory Slow Cooker Sausage and Mushroom Risotto
Delightfully creamy yet remarkably hands-off, this slow cooker risotto transforms humble ingredients into an elegant comfort dish that practically cooks itself. Deeply savory Italian sausage mingles with earthy mushrooms and aromatic herbs, creating layers of flavor that develop beautifully during the gentle simmering process.
Ingredients
- 1 pound sweet Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups Arborio rice
- 4 cups chicken broth
- ½ cup dry white wine
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the sausage in a large skillet over medium-high heat for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
- Transfer the cooked sausage to your slow cooker using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
- Sauté the mushrooms and onion in the sausage drippings over medium heat for 6-8 minutes until softened and lightly browned.
- Add the garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in the Arborio rice and toast for 2 minutes, coating each grain in the oil to help maintain its texture during slow cooking.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and simmer for 1 minute.
- Transfer the entire contents of the skillet to the slow cooker with the sausage.
- Pour in the chicken broth and add thyme and black pepper, stirring gently to combine all ingredients.
- Cover and cook on LOW for 2 ½ hours without opening the lid, which helps maintain consistent temperature for perfect rice absorption.
- Test the rice for doneness—it should be tender but still slightly firm at the center.
- Stir in the Parmesan cheese and butter until fully melted and incorporated.
- Let the risotto rest for 10 minutes with the lid off to thicken to the proper creamy consistency.
- Garnish with fresh parsley just before serving.
Buttery and luxuriously creamy, this risotto achieves the perfect al dente texture that traditional versions prize, with mushrooms adding earthy depth against the rich sausage. Serve it in shallow bowls with an extra sprinkle of Parmesan and a simple arugula salad to cut through the richness, making it equally suited for weeknight comfort or elegant entertaining.
Crockpot Sausage and Apples with Sauerkraut
Unfolding with the gentle warmth of autumn, this slow-cooked masterpiece transforms humble ingredients into a symphony of sweet, savory, and tangy notes. Using your crockpot allows the flavors to meld beautifully while filling your kitchen with an irresistible aroma. It’s the perfect hands-off meal for busy days when you crave something deeply comforting yet elegantly simple.
Ingredients
– 1.5 lbs smoked sausage, sliced into 1-inch rounds
– 2 large apples, cored and sliced into ½-inch wedges
– 32 oz sauerkraut, drained
– 1 large yellow onion, thinly sliced
– 3 tbsp brown sugar
– 1 cup apple cider
– 2 tbsp Dijon mustard
– 1 tsp caraway seeds
– ½ tsp black pepper
Instructions
1. Place the sliced sausage, apple wedges, drained sauerkraut, and thinly sliced onion into a 6-quart slow cooker.
2. In a small bowl, whisk together the brown sugar, apple cider, Dijon mustard, caraway seeds, and black pepper until fully combined.
3. Pour the liquid mixture evenly over the ingredients in the slow cooker.
4. Gently stir all components with a wooden spoon to ensure everything is coated in the sauce.
5. Cover the slow cooker with its lid and cook on LOW heat for 6 hours.
6. After 3 hours of cooking, carefully remove the lid and stir the mixture to redistribute the flavors.
7. For optimal texture, check the apples at the 5-hour mark—they should be tender but still hold their shape.
8. When the cooking time is complete, turn off the slow cooker and let the dish rest for 10 minutes before serving.
Luxuriously tender apples melt into the savory sausage, while the sauerkraut provides a bright, tangy counterpoint to the sweet-spiced sauce. Serve this aromatic dish over buttery mashed potatoes or alongside crusty rye bread to soak up every last drop of the flavorful juices. The contrasting textures and balanced flavors make it equally suited for a casual family dinner or an impressive autumn gathering.
Slow Cooker Barbecue Sausage Sliders
When the crisp autumn air begins to settle and busy schedules demand effortless yet impressive meals, these slow cooker barbecue sausage sliders emerge as the perfect solution. With minimal hands-on preparation, they transform humble ingredients into a sophisticated gathering-worthy dish that fills your home with the comforting aroma of sweet and savory barbecue.
Ingredients
- 1 package (14 oz) smoked beef sausage
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 12 slider buns
- 1 cup coleslaw mix
Instructions
- Slice the smoked beef sausage into 1/2-inch thick rounds.
- Combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder in the slow cooker.
- Add sliced sausage to the sauce mixture, stirring gently to coat every piece evenly.
- Cover and cook on LOW for 4 hours, ensuring the lid remains sealed to retain moisture and develop deep flavor.
- After 3.5 hours, check the sausage for tenderness by piercing with a fork—it should yield easily without falling apart.
- During the final 30 minutes of cooking, lightly toast the slider buns in a 350°F oven until golden around the edges.
- Use a slotted spoon to transfer sausage onto the toasted buns, draining excess sauce back into the cooker.
- Top each slider with 2 tablespoons of coleslaw mix for a crisp, cooling contrast.
- Drizzle 1 tablespoon of the remaining warm barbecue sauce from the slow cooker over the coleslaw.
Unbelievably tender sausage soaked in a tangy-sweet glaze yields a melt-in-your-mouth texture that contrasts beautifully with the crunchy coleslaw and soft toasted buns. For an elegant presentation, arrange them on a rustic wooden board garnished with fresh parsley sprigs and serve with extra sauce for dipping, making these sliders the star of any casual gathering or game day spread.
Crockpot Tuscan Sausage and White Bean Stew
Perfectly capturing the rustic charm of Italian countryside cooking, this Crockpot Tuscan Sausage and White Bean Stew transforms humble ingredients into an extraordinary meal. Picture plump Italian sausage mingling with creamy cannellini beans in a rich tomato broth, where garlic and herbs create layers of complex flavor. As it simmers gently throughout the day, your kitchen will fill with the irresistible aroma of a traditional Tuscan farmhouse kitchen.
Ingredients
- 1 lb Italian sausage links
- 1 yellow onion
- 4 cloves garlic
- 2 carrots
- 2 stalks celery
- 2 cans (15 oz each) cannellini beans
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 pound Italian sausage links and brown on all sides until golden, about 6-8 minutes total.
- Transfer sausage to the Crockpot insert using tongs, leaving rendered fat in the skillet.
- Dice 1 yellow onion, 2 carrots, and 2 stalks celery into 1/2-inch pieces.
- Sauté vegetables in the skillet over medium heat until softened, about 5 minutes.
- Mince 4 cloves garlic and add to skillet, cooking until fragrant, about 30 seconds.
- Transfer vegetable mixture to the Crockpot, arranging around the sausage.
- Rinse and drain 2 cans of cannellini beans, then add to the Crockpot.
- Pour in 1 can of crushed tomatoes and 4 cups chicken broth.
- Sprinkle 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper over the mixture.
- Stir gently to combine ingredients without breaking the sausage links.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until sausage is cooked through.
- Remove sausage links with tongs and slice into 1-inch pieces, then return to stew.
- Stir in 2 cups fresh spinach until wilted, about 5 minutes.
- Ladle stew into bowls and top with 1/4 cup grated Parmesan cheese.
Silken beans melt into the rich tomato broth, creating a luxurious texture that clings to each spoonful. The spicy sausage provides a robust counterpoint to the creamy beans, while wilted spinach adds vibrant color and freshness. For an authentic Tuscan experience, serve this stew with thick slices of crusty bread to soak up every last drop of the fragrant broth.
Slow-Cooked Sausage, Tomato, and Basil Pasta
Yielding to the gentle persuasion of slow cooking, this pasta dish transforms humble ingredients into something truly extraordinary. The marriage of savory sausage, sweet tomatoes, and aromatic basil creates a symphony of flavors that develops beautifully over time. Each component melds together to form a rich, cohesive sauce that clings perfectly to every strand of pasta.
Ingredients
– 1 lb sweet Italian sausage
– 2 tbsp olive oil
– 1 medium yellow onion
– 4 cloves garlic
– 28 oz canned crushed tomatoes
– 1/4 cup fresh basil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1 lb dried pasta
– 1/4 cup grated Parmesan cheese
Instructions
1. Remove sausage casings and crumble the meat into a large Dutch oven over medium heat.
2. Cook sausage for 8-10 minutes, breaking it into small pieces with a wooden spoon until browned throughout.
3. Transfer cooked sausage to a plate using a slotted spoon, leaving 2 tablespoons of rendered fat in the pot.
4. Add olive oil to the pot and heat until shimmering, about 30 seconds.
5. Dice onion finely and sauté in the hot oil for 5-7 minutes until translucent and fragrant.
6. Mince garlic cloves and stir into the onions, cooking for exactly 1 minute until aromatic but not browned.
7. Pour crushed tomatoes into the pot, scraping any browned bits from the bottom with your spoon.
8. Return sausage to the pot along with salt, black pepper, and red pepper flakes.
9. Reduce heat to low, cover, and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
10. Meanwhile, bring 4 quarts of salted water to a rolling boil in a separate large pot.
11. Cook pasta according to package directions until al dente, typically 9-11 minutes.
12. Reserve 1 cup of pasta water before draining the cooked pasta.
13. Chop fresh basil leaves and stir into the finished sauce just before serving.
14. Toss hot drained pasta with the sausage-tomato sauce, adding reserved pasta water 1/4 cup at a time until desired consistency is reached.
15. Serve immediately, topping each portion with grated Parmesan cheese. Embracing the finished dish reveals a sauce with remarkable depth, where the tomatoes have broken down into a velvety texture that coats each pasta strand beautifully. The sausage provides savory pockets of flavor that contrast with the bright, herbaceous notes of fresh basil. For an elegant presentation, garnish with whole basil leaves and serve alongside crusty bread to soak up every last bit of the rich sauce.
Conclusion
Just imagine coming home to these delicious, ready-to-eat meals! This collection of 27 savory crockpot recipes with flavorful sausage makes weeknight dinners effortless and satisfying. We hope you find new family favorites—give them a try, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest for easy reference. Happy slow cooking!
