25 Delicious Slow Cooker Sausage Recipes Easy to Make

Who doesn’t love coming home to the mouthwatering aroma of a meal that’s been simmering all day? Our roundup of 25 Delicious Slow Cooker Sausage Recipes Easy to Make is here to transform your dinner routine. From hearty comfort foods to quick weeknight solutions, these dishes promise to delight your taste buds with minimal effort. Dive in and discover your next favorite recipe!

Slow Cooker Sausage and Peppers

Howdy, food lovers! If you’re looking for a dish that’s as easy as it is delicious, let’s talk about turning your slow cooker into a magic pot that conjures up a storm of flavors with minimal fuss.

Ingredients

• 1.5 lbs Italian sausage links, casings removed
• 2 large bell peppers, thinly sliced (mix of red and yellow for color)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup marinara sauce, high-quality
• 1/2 cup chicken stock, low-sodium
• 1 tbsp olive oil, extra virgin
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure proper browning.
3. Transfer the browned sausage to the slow cooker, leaving any rendered fat in the skillet.
4. In the same skillet, add the sliced bell peppers and onion, sautéing until just softened, about 3 minutes. Tip: A pinch of salt here helps draw out moisture and enhances flavor.
5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
6. Transfer the vegetable mixture to the slow cooker with the sausage.
7. Pour in marinara sauce and chicken stock, then sprinkle with oregano, red pepper flakes, salt, and black pepper. Stir to combine.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it cook on LOW even if you’re in a hurry.
9. Before serving, stir in fresh basil leaves.

Ready to dive in? The sausage is juicy, the peppers are tender yet retain a bit of crunch, and the sauce? Oh, it’s a rich, slightly spicy hug for your taste buds. Serve it over creamy polenta or stuff it into a crusty baguette for a sandwich that’ll make you the hero of meal times.

Crockpot Sausage and Potatoes

Ready to dive into a dish that’s as easy as it is delicious? Let’s talk about a Crockpot creation that’ll have your taste buds doing a happy dance—sausage and potatoes, the ultimate comfort food duo, made effortlessly in your slow cooker.

Ingredients

• 1.5 lbs Italian sausage links, casings removed
• 2 lbs Yukon Gold potatoes, quartered
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken stock, low-sodium
• 1 tbsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your Crockpot, leaving any rendered fat in the skillet.
3. In the same skillet, add the thinly sliced yellow onion and minced garlic, sautéing until translucent, about 3 minutes. Scrape this mixture into the Crockpot.
4. Add the quartered Yukon Gold potatoes to the Crockpot, followed by the smoked paprika, crushed red pepper flakes, and fresh rosemary. Season with salt and freshly ground black pepper, then pour in the chicken stock.
5. Stir all ingredients until evenly combined. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are fork-tender.
6. Tip: For an extra crispy finish, transfer the cooked sausage and potatoes to a baking sheet and broil for 2-3 minutes before serving.
7. Tip: If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the Crockpot during the last 30 minutes of cooking.
8. Tip: Garnish with additional fresh rosemary and a drizzle of olive oil for a restaurant-quality presentation.

Just imagine the tender potatoes soaking up all those savory sausage flavors, with a hint of smokiness and a gentle kick of heat. Serve this hearty dish with a side of crusty bread to mop up the delicious juices, or top with a fried egg for an extra indulgent twist.

Slow Cooker Sausage and Sauerkraut

Get ready to turn your slow cooker into a magic pot that transforms humble ingredients into a dish that’ll have your taste buds doing the polka! This sausage and sauerkraut combo is the lazy chef’s ticket to flavor town, no passport required.

Ingredients

• 1.5 lbs smoked kielbasa sausage, sliced into 1-inch pieces
• 4 cups sauerkraut, drained but not rinsed
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 tbsp caraway seeds
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
2. Add the thinly sliced yellow onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, approximately 5 minutes.
3. Transfer the sautéed onion and garlic to the slow cooker, followed by the sliced kielbasa, sauerkraut, dry white wine, caraway seeds, Dijon mustard, smoked paprika, and freshly ground black pepper.
4. Stir the mixture gently to ensure all ingredients are evenly distributed and coated with the spices.
5. Cover and cook on low heat for 6 hours, or until the sausage is heated through and the flavors have melded beautifully.
6. Tip: For an extra depth of flavor, brown the sausage slices in the skillet before adding them to the slow cooker.
7. Tip: If you prefer a bit more tang, add a splash of apple cider vinegar during the last hour of cooking.
8. Tip: Serve with a dollop of sour cream and a sprinkle of fresh dill to balance the richness of the dish.

Zesty and hearty, this slow cooker sausage and sauerkraut is a symphony of flavors, with the sauerkraut offering a crisp contrast to the tender sausage. Try serving it over a bed of buttery mashed potatoes for a meal that’s comfort food at its finest.

Easy Slow Cooker Sausage and Beans

Craving a dish that’s as effortless as it is delicious? Let’s dive into a slow cooker marvel that’ll have your taste buds dancing and your kitchen smelling like a gourmet bistro with minimal fuss.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups dried navy beans, soaked overnight and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 bay leaf
• Salt, to season

Instructions

1. In a 6-quart slow cooker, combine the soaked navy beans, diced yellow onion, minced garlic, and sliced smoked sausage.
2. Pour in the chicken stock and apple cider vinegar, ensuring the ingredients are fully submerged.
3. Season the mixture with smoked paprika, ground cumin, cayenne pepper, and a bay leaf. Stir gently to distribute the spices evenly.
4. Cover and cook on LOW for 8 hours, or until the beans are tender and the sausage is heated through. Avoid lifting the lid to maintain a consistent temperature.
5. Once cooking is complete, remove the bay leaf and season with salt to taste. For a thicker consistency, mash a small portion of the beans against the side of the slow cooker and stir.
6. Serve hot, garnished with fresh parsley if desired, alongside crusty artisan bread for dipping.

Lusciously creamy beans and smoky sausage come together in this hearty dish, offering a comforting texture and a depth of flavor that’s both rustic and refined. Try topping it with a dollop of sour cream or a sprinkle of sharp cheddar for an extra layer of indulgence.

Slow Cooker Sausage and Lentil Soup

Brace yourselves, soup lovers, because this Slow Cooker Sausage and Lentil Soup is about to become the MVP of your meal prep lineup. It’s hearty, flavorful, and so easy to make, you’ll wonder why you haven’t been simmering this up all along.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed and drained
• 6 cups low-sodium chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach, loosely packed
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, don’t drain the fat.
2. Transfer the browned sausage to your slow cooker. In the same skillet, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Add the sautéed vegetables to the slow cooker along with the rinsed lentils, chicken stock, bay leaf, dried thyme, and smoked paprika. Season with salt and freshly ground black pepper to taste.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender. Tip: Stirring is not necessary, but check the liquid level halfway through cooking to ensure the soup doesn’t dry out.
5. Once the lentils are tender, stir in the baby spinach and fresh lemon juice. Cook for an additional 5 minutes, just until the spinach is wilted. Tip: The lemon juice brightens the flavors, so don’t skip it!
6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Absolutely divine, this soup boasts a rich, smoky depth from the sausage and paprika, balanced by the earthy lentils and bright spinach. Serve it with a crusty baguette for dipping, or top with a dollop of creamy Greek yogurt for an extra layer of flavor.

Crockpot Sausage and Cabbage

Feeling like your dinner routine needs a kick in the pants? Let’s dive into a dish that’s as hearty as it is hassle-free, perfect for those days when you’d rather not babysit the stove.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, cored and roughly chopped
• 2 large carrots, julienned
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken stock, low-sodium
• 2 tbsp apple cider vinegar
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Layer the sliced sausage, chopped cabbage, julienned carrots, and sliced onion in the crockpot.
2. In a small bowl, whisk together the minced garlic, chicken stock, apple cider vinegar, whole grain mustard, caraway seeds, and smoked paprika. Pour this mixture over the ingredients in the crockpot.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the cabbage is tender and the flavors have melded beautifully.
4. Season with salt and freshly ground black pepper to taste just before serving. Tip: For an extra flavor boost, let the dish sit for 10 minutes after cooking to allow the flavors to deepen.
5. Serve hot, garnished with a sprinkle of fresh parsley if desired. Tip: This dish pairs wonderfully with a slice of crusty bread to soak up the delicious juices.

Savory, smoky, and slightly tangy, this Crockpot Sausage and Cabbage is a textural dream with tender cabbage and perfectly cooked sausage. Try serving it over a bed of creamy mashed potatoes for a comforting twist that’ll have everyone asking for seconds.

Slow Cooker Sausage and Rice

Gather ’round, busy bees and flavor seekers, because we’re about to dive into a dish that’s as easy as it is delicious—no chef’s hat required. This slow cooker sausage and rice is your ticket to a hearty, hands-off meal that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, preferably homemade
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt, to season

Instructions

1. Heat the clarified butter in a skillet over medium heat until shimmering. Add the sliced sausage and cook until lightly browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to the slow cooker. Add the rinsed rice, chicken stock, smoked paprika, crushed red pepper flakes, bay leaf, and a pinch of salt. Stir to combine.
4. Cover and cook on low for 3 hours, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during cooking to ensure even heat distribution.
5. Once cooked, remove the bay leaf and fluff the rice with a fork. Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

The result? A smoky, slightly spicy dish with rice that’s perfectly fluffy and sausage that’s bursting with flavor. Serve it up with a sprinkle of fresh parsley or a side of crusty bread to soak up every last bit of goodness.

Slow Cooker Sausage and Vegetable Stew

Dive into the comfort of your kitchen with this hearty Slow Cooker Sausage and Vegetable Stew, where every spoonful is a hug in a bowl. Perfect for those days when you want to pretend you’re a gourmet chef without actually doing any of the hard work.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup carrots, sliced into 1/4-inch rounds
• 1 cup celery, chopped
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your slow cooker, leaving the drippings in the skillet for added flavor.
3. In the same skillet, sauté the diced onion, minced garlic, carrots, and celery until the onions are translucent, about 4 minutes. Tip: This step builds a flavor foundation, so don’t rush it.
4. Add the sautéed vegetables to the slow cooker along with the diced potatoes, chicken stock, tomato paste, dried thyme, smoked paprika, and crushed red pepper flakes. Stir to combine.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: For the best texture, check the potatoes at the 6-hour mark if cooking on LOW.
6. Season with salt and freshly ground black pepper to taste before serving. Tip: Let the stew sit for 10 minutes after cooking to allow the flavors to meld beautifully.

This stew boasts a robust flavor profile with a slight kick from the red pepper flakes, while the vegetables and sausage offer a satisfying bite. Serve it with a crusty baguette for dipping, or over a bed of creamy polenta for a twist on tradition.

Crockpot Sausage and Apple Stuffing

Just when you thought your crockpot couldn’t get any more magical, here comes a dish that’ll make your taste buds dance the cha-cha. Crockpot Sausage and Apple Stuffing is the cozy, flavorful hug you didn’t know you needed, blending savory, sweet, and a hint of crunch in every bite.

Ingredients

• 1 lb artisanal pork sausage, casing removed
• 3 cups day-old sourdough bread, cubed
• 1 1/2 cups Granny Smith apples, finely diced
• 1/2 cup unsalted butter, clarified
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely diced
• 2 tbsp fresh sage, minced
• 1 tbsp fresh thyme leaves
• 1 1/2 cups chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium heat, brown the sausage, breaking it into crumbles with a wooden spoon, for 5-7 minutes until fully cooked. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, melt the clarified butter over medium heat. Add the onion and celery, sautéing for 4-5 minutes until translucent. Stir in the apples, sage, and thyme, cooking for an additional 3 minutes.
3. In a large mixing bowl, combine the sausage, sautéed mixture, sourdough cubes, chicken stock, beaten eggs, salt, and pepper. Gently fold until all ingredients are evenly incorporated.
4. Transfer the mixture to a greased crockpot. Cover and cook on low for 4 hours, or until the stuffing is set and the top is lightly golden.
5. For a crispier top, remove the lid during the last 30 minutes of cooking. Let stand for 10 minutes before serving to allow the flavors to meld beautifully.

Fluffy, fragrant, and with a delightful contrast of textures, this stuffing is a showstopper. Serve it alongside your favorite roast or as the star of a holiday brunch with a drizzle of maple syrup for an unexpected twist.

Slow Cooker Sausage and Corn Chowder

Savory, succulent, and slightly sweet, this chowder is the hug in a bowl you didn’t know you needed. Perfect for those days when you’re too busy adulting to adult properly, it’s a set-it-and-forget-it kind of miracle.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 cups frozen sweet corn kernels
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh chives, finely chopped for garnish

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until frothy, then add the finely diced yellow onion. Sauté until translucent, about 5 minutes.
2. Add the minced garlic and smoked sausage rounds to the skillet. Cook until the sausage is lightly browned, approximately 7 minutes.
3. Sprinkle the all-purpose flour over the sausage and onions, stirring constantly to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Transfer the skillet contents to a slow cooker. Add the frozen sweet corn kernels, chicken stock, smoked paprika, and cayenne pepper. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the flavors meld beautifully.
6. Stir in the heavy cream during the last 30 minutes of cooking to prevent curdling.
7. Season with salt and freshly ground black pepper to taste before serving.
8. Garnish each bowl with freshly chopped chives for a pop of color and freshness.

Now, the texture is luxuriously creamy with a bit of crunch from the corn, while the flavor is a smoky, spicy symphony. Try serving it in a hollowed-out bread bowl for an edible container that’s as practical as it is delicious.

Slow Cooker Sausage and Kale Soup

Hearty doesn’t even begin to cover it—this Slow Cooker Sausage and Kale Soup is like a warm hug from the inside out, perfect for those days when you want to pretend you’re a meal prep guru with minimal effort. Packed with flavors that sing in harmony, it’s the culinary equivalent of your favorite cozy sweater.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 6 cups chicken stock, preferably homemade
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 cup heavy cream
• Salt, to adjust seasoning

Instructions

1. In a large skillet over medium-high heat, brown the Italian sausage, breaking it into crumbles with a wooden spoon, about 5 minutes.
2. Transfer the browned sausage to your slow cooker, leaving the fat in the skillet for added flavor.
3. In the same skillet, sauté the finely diced yellow onion until translucent, about 3 minutes, then add the minced garlic and cook for an additional 30 seconds.
4. Add the onion and garlic mixture to the slow cooker along with the chicken stock, diced tomatoes with their juices, red pepper flakes, and dried oregano. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
6. Thirty minutes before serving, stir in the chopped kale and heavy cream, then cover and continue cooking until the kale is tender.
7. Adjust the seasoning with salt if necessary, remembering the sausage and stock already contribute saltiness.

This soup boasts a velvety texture with a kick from the red pepper flakes, while the kale adds a delightful chew. Serve it with a crusty baguette for dipping, or go rogue and top it with a poached egg for breakfast vibes any time of day.

Crockpot Sausage and Sweet Potato Hash

Savvy home chefs, gather ’round! If you’re looking to whip up a dish that’s as effortless as it is delicious, let’s dive into this Crockpot Sausage and Sweet Potato Hash. It’s the kind of meal that makes you look like a culinary genius with minimal effort—because who doesn’t love that?

Ingredients

• 1 lb Italian sausage, casings removed
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup chicken stock
• 4 pasture-raised eggs, lightly beaten
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to the crockpot, leaving the drippings in the skillet.
3. In the same skillet, add the diced sweet potatoes, onion, and garlic. Sauté until the onions are translucent and the sweet potatoes begin to soften, about 5 minutes.
4. Season the sweet potato mixture with smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Stir to combine.
5. Transfer the sweet potato mixture to the crockpot with the sausage. Pour in the chicken stock and stir to combine.
6. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender.
7. During the last 30 minutes of cooking, gently pour the lightly beaten eggs over the hash. Cover and continue cooking until the eggs are set.
8. Garnish with fresh parsley before serving.

Absolutely divine, this hash boasts a perfect balance of smoky, spicy, and sweet flavors, with the eggs adding a creamy texture that ties everything together. Serve it straight from the crockpot for a rustic family-style meal, or plate it up with a side of avocado toast for brunch with a twist.

Slow Cooker Sausage and Mushroom Pasta

Alright, let’s dive into a dish that’s as easy as it is delicious—perfect for those days when you want to impress without the stress. Imagine tender pasta, savory sausage, and earthy mushrooms all mingling in a creamy, dreamy sauce that’s been slow-cooked to perfection. It’s the kind of meal that’ll have everyone asking for seconds before they’ve even finished their first bite.

Ingredients

• 1 lb Italian sausage, casings removed
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 12 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, don’t stir too often—let the sausage get a nice sear.
2. Add the mushrooms, garlic, thyme, and red pepper flakes to the skillet. Cook until the mushrooms are soft and the garlic is fragrant, about 3 minutes. Tip: If the pan seems dry, a splash of chicken broth can deglaze it and add more flavor.
3. Transfer the sausage and mushroom mixture to a slow cooker. Stir in the heavy cream, chicken broth, and a pinch of salt and pepper. Cover and cook on low for 4 hours.
4. About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Drain and toss with butter to prevent sticking.
5. Once the slow cooker mixture is done, stir in the Parmesan cheese until melted and smooth. Add the cooked pasta, tossing to coat evenly. Tip: For a thicker sauce, let the pasta sit in the slow cooker for 5 minutes before serving.
6. Garnish with fresh parsley and additional Parmesan cheese if desired.

Brimming with rich, creamy goodness, this pasta dish offers a delightful contrast of textures—from the al dente fettuccine to the juicy sausage and tender mushrooms. Serve it with a crisp green salad and a glass of white wine for a meal that feels both indulgent and effortlessly elegant.

Slow Cooker Sausage and Black Eyed Peas

Oh, the joys of coming home to a meal that’s been lovingly simmering away all day, filling your abode with aromas that could make a grown food blogger weep with joy. This dish is like a warm hug from your slow cooker, promising comfort with every spoonful.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 cup dried black-eyed peas, soaked overnight and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken stock
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large skillet over medium-high heat, brown the sausage rounds for 3-4 minutes per side, until they develop a golden crust. Transfer to the slow cooker.
2. Add the soaked black-eyed peas, diced onion, and minced garlic to the slow cooker.
3. Pour in the chicken stock and apple cider vinegar, then sprinkle in the smoked paprika, red pepper flakes, and bay leaf. Season lightly with salt and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the peas are tender and the flavors have melded beautifully.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Hearty and brimming with smoky, spicy notes, this dish is a textural dream with creamy peas and juicy sausage. Serve it over a bed of fluffy jasmine rice or with a side of crusty bread to sop up every last drop of the savory broth.

Crockpot Sausage and Tomato Sauce

Zesty and zippy, this Crockpot Sausage and Tomato Sauce is the lazy chef’s dream come true—packed with flavor so bold, it’ll make your taste buds do a happy dance. Perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups San Marzano tomatoes, crushed
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup fresh basil, chiffonade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup Parmesan cheese, freshly grated

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: For even browning, resist the urge to stir too frequently.
3. Transfer the browned sausage to your crockpot, leaving the rendered fat in the skillet.
4. In the same skillet, sauté the minced garlic and red pepper flakes until fragrant, about 30 seconds, then add to the crockpot.
5. Pour the crushed San Marzano tomatoes over the sausage and garlic mixture in the crockpot, stirring to combine.
6. Season with sea salt and freshly ground black pepper, then cover and cook on low for 6 hours. Tip: For a thicker sauce, remove the lid during the last hour of cooking.
7. Just before serving, stir in the fresh basil and top with freshly grated Parmesan cheese. Tip: For an extra layer of flavor, toast the Parmesan under a broiler for 1-2 minutes until golden and bubbly.

Outrageously rich and velvety, this sauce clings to pasta like a cozy blanket, with a spicy kick that’s balanced by the sweet acidity of the tomatoes. Serve it over a bed of al dente spaghetti or use it as a decadent dip for crusty bread—either way, it’s a crowd-pleaser.

Slow Cooker Sausage and Barley Soup

Who knew that throwing a few ingredients into a slow cooker could result in something so soul-warmingly delicious? This Slow Cooker Sausage and Barley Soup is like a cozy hug in a bowl, perfect for those days when you want to pretend you’re a gourmet chef without actually doing any of the hard work.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup pearl barley, rinsed
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups chicken stock, preferably homemade
• 1 bay leaf
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your slow cooker, leaving the fat in the skillet for added flavor.
3. In the same skillet, add the finely diced yellow onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened, about 5 minutes, then transfer to the slow cooker.
4. Add the rinsed pearl barley, chicken stock, bay leaf, and fresh thyme leaves to the slow cooker. Season with salt and freshly ground black pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the barley is tender and the flavors have melded beautifully.
6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Unbelievably hearty and satisfying, this soup boasts a rich depth of flavor with the tender chew of barley and the savory punch of sausage. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of umami goodness.

Slow Cooker Sausage and Spinach Lasagna

Zesty and full of flavor, this slow cooker sausage and spinach lasagna is the lazy gourmet’s dream come true. Imagine layers of cheesy, meaty goodness mingling with vibrant spinach, all while your slow cooker does the heavy lifting—because who has time to babysit an oven?

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 24 oz jar marinara sauce
• 12 no-boil lasagna noodles
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Drain excess fat.
2. In a medium bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, spinach, garlic powder, and red pepper flakes. Mix until well incorporated.
3. Spread 1/2 cup marinara sauce on the bottom of a 6-quart slow cooker. Layer 4 lasagna noodles, breaking them to fit if necessary.
4. Spread half of the ricotta mixture over the noodles, followed by half of the cooked sausage. Drizzle with 1/2 cup marinara sauce.
5. Repeat layers: noodles, remaining ricotta mixture, remaining sausage, and another 1/2 cup marinara sauce. Top with remaining noodles and marinara sauce.
6. Sprinkle remaining 1 cup mozzarella cheese on top. Cover and cook on LOW for 4 hours or until noodles are tender.
7. Let lasagna stand for 15 minutes before serving to allow layers to set.

Yielded is a lasagna with a perfect harmony of creamy, cheesy layers and a slight kick from the sausage. Serve it with a crisp green salad and a glass of red wine for a meal that’s as effortless as it is impressive.

Crockpot Sausage and Pumpkin Chili

Ever find yourself staring into the abyss of your pantry, wondering how to turn that can of pumpkin into something that doesn’t scream ‘basic fall’? Enter this Crockpot Sausage and Pumpkin Chili, where we take autumnal clichés and give them a spicy, sausage-y hug.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups chicken stock
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup heavy cream
• Salt, to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your crockpot, leaving the fat in the skillet.
3. In the same skillet, sauté the diced yellow onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
4. Scrape the onion and garlic into the crockpot with the sausage.
5. Add the pumpkin puree, fire-roasted diced tomatoes, chicken stock, smoked paprika, ground cumin, and cayenne pepper to the crockpot. Stir to combine.
6. Cover and cook on low for 6 hours or high for 3 hours.
7. Stir in the heavy cream and season with salt to taste. Cook for an additional 10 minutes on high.
8. Serve hot, garnished with your choice of toppings.

Rich in flavor with a velvety texture, this chili is a cozy embrace in a bowl. Try serving it over a baked sweet potato for a twist that’ll make your taste buds sing.

Slow Cooker Sausage and Quinoa

Get ready to turn your slow cooker into the MVP of your kitchen with this hearty, flavor-packed dish that’s as easy as it is delicious. Perfect for those days when you want to impress without the stress, this recipe is a game-changer for busy foodies.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup quinoa, rinsed
• 2 cups chicken stock, low-sodium
• 1 cup diced tomatoes, fire-roasted
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra-virgin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, don’t drain all the fat—it’s liquid gold!
2. Transfer the browned sausage to the slow cooker. Add the quinoa, chicken stock, diced tomatoes, onion, garlic, smoked paprika, sea salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until the quinoa is tender and has absorbed most of the liquid. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
4. Stir in the fresh parsley just before serving. Tip: For a burst of freshness, add a squeeze of lemon juice to brighten the flavors.

Perfectly fluffy quinoa pairs with the rich, smoky sausage for a dish that’s both comforting and sophisticated. Serve it in bowls with a sprinkle of Parmesan or alongside a crisp green salad for a meal that’s sure to delight.

Slow Cooker Sausage and Eggplant Casserole

Unbelievably easy yet impressively delicious, this dish is your slow cooker’s way of saying, ‘I got you, buddy.’ Perfect for those days when you want to feel fancy without the fuss, it’s a hearty hug in a bowl that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 medium eggplants, diced into 1-inch cubes
• 1 cup marinara sauce, preferably homemade
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the diced eggplant to the skillet, stirring occasionally, until slightly softened, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
4. Transfer the sausage and eggplant mixture to the slow cooker. Pour the marinara sauce over the top, stirring gently to combine.
5. Cover and cook on low for 4 hours or until the eggplant is tender. Tip: Resist the urge to peek too often to maintain the cooking temperature.
6. Sprinkle the grated Parmesan cheese over the top during the last 30 minutes of cooking. Tip: For a golden crust, switch to high heat for the final 10 minutes.

Amazingly rich and comforting, this casserole boasts a melt-in-your-mouth texture with a spicy kick. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of sauce.

Crockpot Sausage and Zucchini Boats

Venture into the realm of effortless elegance with this dish that’s as fun to make as it is to devour, turning your crockpot into a vessel of culinary magic and zucchini into boats of savory delight.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped
• 1 lb Italian sausage, casings removed
• 1 cup marinara sauce, preferably San Marzano
• 1/2 cup ricotta cheese, whole milk
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt, to precise taste

Instructions

1. Preheat your crockpot on the high setting for 15 minutes to ensure even cooking.
2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds, ensuring not to burn.
3. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: For extra flavor, let the sausage get a slight crust before stirring.
4. Stir in the marinara sauce, dried oregano, and red pepper flakes, simmering for 3 minutes to meld the flavors.
5. Generously fill each zucchini half with the sausage mixture, then dollop with ricotta and sprinkle with Parmesan.
6. Carefully place the stuffed zucchinis into the preheated crockpot, cover, and cook on low for 2 hours, or until the zucchinis are tender but still hold their shape. Tip: Avoid overcrowding to ensure each boat cooks evenly.
7. For a golden finish, broil the zucchini boats in the oven for 2-3 minutes before serving. Tip: Watch closely to prevent burning.

Perfectly tender zucchini cradles a robust, spicy sausage filling, with the ricotta adding a creamy contrast. Serve these boats atop a swirl of extra marinara for a saucy runway, or alongside a crisp salad for a light yet satisfying meal.

Slow Cooker Sausage and Chickpea Curry

Brace yourselves, flavor adventurers, because we’re about to dive into a dish that’s as hearty as it is hassle-free. This slow cooker marvel combines the smoky depth of sausage with the creamy comfort of chickpeas, all swimming in a curry that’s got more layers than your favorite mystery novel.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups cooked chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup coconut milk, full-fat
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup chicken stock, low-sodium
• 1/2 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced sausage and cook until lightly browned, approximately 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the onion until translucent, about 5 minutes, then add garlic and ginger, cooking for an additional 1 minute until fragrant.
4. Sprinkle in the curry powder, cumin, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
5. Deglaze the skillet with chicken stock, scraping up any browned bits, then pour the mixture into the slow cooker.
6. Add the chickpeas, diced tomatoes with their juices, and coconut milk to the slow cooker, stirring to combine.
7. Cover and cook on low for 6 hours or high for 3 hours, until the flavors meld beautifully.
8. Stir in half of the chopped cilantro and season with salt to taste just before serving.

For a silky texture that clings to every spoonful, serve this curry over a bed of steamed basmati rice. The smoky sausage and creamy chickpeas create a dance of textures and flavors that’s downright addictive. Finish with a sprinkle of the remaining cilantro for a fresh, vibrant pop.

Slow Cooker Sausage and Butternut Squash Soup

Let’s face it, folks: when the weather gods decide to throw a chilly tantrum, there’s no better way to cozy up than with a bowl of this soul-warming, flavor-packed masterpiece. Imagine tender butternut squash and savory sausage doing a slow dance in your crockpot—sounds like a match made in culinary heaven, right?

Ingredients

• 1 lb Italian sausage, casings removed
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into crumbles with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your slow cooker, leaving any rendered fat in the skillet.
3. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes, then add to the slow cooker.
4. Add the butternut squash, chicken stock, thyme, and red pepper flakes to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is fork-tender.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 10 minutes on HIGH to heat through.

And just like that, you’ve got a velvety, rich soup with a kick of spice and a hint of sweetness from the squash. Serve it with a sprinkle of crispy sage or a hunk of crusty bread for dipping—because let’s be honest, soup without bread is just a sad, liquid salad.

Crockpot Sausage and Broccoli Rice

Howdy, hungry heroes! If you’re on the hunt for a dish that’s as easy on the cook as it is on the taste buds, you’ve struck gold. This Crockpot Sausage and Broccoli Rice is your ticket to flavor town without the fuss, perfect for those days when your energy is as low as your patience for dirty dishes.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, preferably homemade
• 3 cups broccoli florets, cut into bite-sized pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your crockpot, leaving the drippings in the skillet. Tip: Those drippings are liquid gold for flavor, so don’t toss them!
3. In the same skillet, sauté the finely diced yellow onion until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the sautéed onions and garlic to the crockpot, along with the rinsed long-grain white rice, chicken stock, smoked paprika, and crushed red pepper flakes. Stir to combine.
5. Cover and cook on low for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 3 hours, stir in the bite-sized broccoli florets. Cover and cook for an additional 30 minutes on low, or until the broccoli is tender but still vibrant.
7. Season with salt to your liking, give it one final stir, and let it sit for 5 minutes before serving. Tip: This resting time allows the rice to absorb any remaining liquid for the perfect texture.

Absolutely divine, this dish boasts a hearty texture with the rice perfectly tender and the broccoli adding a crisp contrast. The smoked paprika and red pepper flakes bring a smoky warmth that plays beautifully with the savory sausage. Serve it up in a big bowl with a sprinkle of Parmesan for an extra layer of deliciousness.

Slow Cooker Sausage and Garlic Mashed Potatoes

Who knew that throwing sausages and potatoes into a slow cooker could lead to such a mouthwatering masterpiece? This dish is the culinary equivalent of a cozy blanket on a chilly evening—comforting, satisfying, and ridiculously easy to pull off.

Ingredients

• 1 lb Italian sausage links, casings removed
• 3 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, clarified
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium
• 2 tbsp fresh chives, finely chopped

Instructions

1. In a large skillet over medium-high heat, brown the Italian sausage, breaking it into crumbles, for about 5 minutes until no pink remains. Drain excess fat.
2. Transfer the browned sausage to a 6-quart slow cooker. Add the quartered Yukon Gold potatoes and minced garlic.
3. Pour the chicken stock over the sausage and potatoes. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are fork-tender.
4. In a small saucepan, warm the heavy cream and clarified butter over low heat until the butter is fully melted. Do not boil.
5. Mash the potatoes and sausage mixture directly in the slow cooker using a potato masher. Gradually stir in the warm cream mixture until desired consistency is reached.
6. Season with kosher salt and freshly ground black pepper. Stir in the finely chopped chives for a fresh, herby finish.
7. Let the mashed potatoes sit for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously creamy with pockets of savory sausage and a punch of garlic, this dish is a textural dream. Serve it in a hollowed-out bread bowl for an edible presentation that’ll have everyone talking.

Conclusion

Feast your eyes on these 25 scrumptious slow cooker sausage recipes that promise ease and flavor in every bite! Perfect for busy home cooks across North America, this roundup is your ticket to delicious, hassle-free meals. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos