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Slow Cooker Sausage and Peppers with Fennel - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds Italian sausage links (sweet or hot, or a mix)
  • 2 large bell peppers (any color), sliced into strips
  • 1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14.5–15 ounce) can crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or Italian seasoning)
  • 1/2 teaspoon fennel seeds (optional, for extra fennel flavor)
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or fennel fronds, chopped, for garnish
  • Crusty rolls, polenta, rice, or pasta for serving (optional)

Method
 

  1. Brown the sausage (optional but recommended): Heat the olive oil in a skillet over medium-high heat. Add sausage links and sear until browned on two sides, about 4–6 minutes total. You’re not cooking through—just building flavor and color.
  2. Layer the vegetables: In the slow cooker, add the onions, bell peppers, and sliced fennel. Sprinkle with a pinch of salt and pepper. Add the garlic on top.
  3. Stir together the sauce: In a bowl, whisk the tomatoes, tomato paste, chicken broth, oregano, basil, fennel seeds, and red pepper flakes. Taste and season with salt and pepper.
  4. Combine and set: Pour the sauce over the vegetables in the slow cooker. Nestle the browned sausage links into the mixture, covering them lightly with sauce and veg.
  5. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the vegetables are tender and the sausage is cooked through and juicy.
  6. Adjust seasoning: Taste and add more salt, pepper, or red pepper flakes if needed. If the sauce is thinner than you like, remove the lid for the last 20–30 minutes to reduce slightly.
  7. Serve your way: Slice the sausage if desired. Spoon sausage and peppers into toasted rolls, over creamy polenta, or alongside rice or pasta. Garnish with chopped parsley or fennel fronds.