Slow Cooker Italian Sausage and Pepper Stew

C.J. Sharpless


I LOVE a good sausage and pepper sandwich, so much so, I wanted to try and make a stew with the same hearty flavors and robust color. This is a fabulous slow cooker dinner, served with garlic bread on the side to sop up every last drop! I buy the bag of peppers with one each of red, orange and yellow for visual impact.


★★★★★ 2 votes

8 - 10
30 Min
4 Hr 30 Min


  • 2 lb
    italian sausage, hot
  • 3 medium
    sweet peppers
  • 1 large
    vidalia onion
  • 4 clove
  • 5 medium
  • 14 oz can(s)
    tomatoes, canned italian-style and diced
  • 32 oz
    chicken broth
  • 2 Tbsp
    crushed tapioca
  • 2 tsp
    oregano, dried
  • ·
    salt and pepper
  • 2 Tbsp
    cornstarch, heaping

How to Make Slow Cooker Italian Sausage and Pepper Stew


  1. Coarsley chop veggies - potatoes cut to about 1 and a half inch pieces. Line the bottom of a 5 - 6 qt. slow cooker with the potatoes. Brown sausages whole (I use hot, but mild or sweet will taste just as good!) in pan, and place in single layer on top of potatoes. Saute peppers, onions, and garlic in a little oil in pan about 2 minutes to just soften edges. Deglaze pan with some of the broth to get all that good flavor, and pour evenly over top of the sausages. Sprinkle the tapioca over the pepper mix. Next layer, pour tomatoes with juice evenly on top of peppers. Oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything. DO NOT MIX! Leave in layers.
  2. Cook on LOW for 4 hours.
    Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in.
    Slice up the sausages, return to pot - stir in. Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly.
    Serve with grated parmesan and garlic bread.

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