20 Flavorful Italian Sausage Crock Pot Recipes Delicious

Craving hearty, hands-off meals packed with bold Italian flavors? Look no further! These 20 Flavorful Italian Sausage Crock Pot Recipes deliver cozy comfort with minimal effort—think tender sausage, rich sauces, and melty cheeses simmering to perfection while you go about your day. Whether you’re feeding a crowd or just need a fuss-free weeknight win, these slow-cooked gems are about to become your new favorites. Dig in!

Slow Cooker Italian Sausage and Peppers

This hearty, hands-off dish delivers big flavor with minimal effort—just let your slow cooker do the work!

Ingredients:

• 1.5 lbs sweet or hot Italian sausage links (about 6 links)
• 2 large bell peppers (any color), sliced into 1/2-inch strips
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown sausages on all sides (about 2 minutes per side), then transfer to slow cooker.
2. Add bell peppers, onion, and 3 cloves minced garlic to the slow cooker. Pour in crushed tomatoes, 1/4 cup chicken broth, and 2 tbsp tomato paste. Sprinkle with 1 tbsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until sausages reach 160°F and peppers are tender.
4. Serve sausages whole or sliced over creamy polenta or crusty bread, spooning the rich sauce over top.

The slow cooking melds the smoky sausage with sweet peppers and tangy tomatoes into a sauce that’s downright spoonable. Tip: For extra depth, deglaze the skillet with a splash of red wine after browning the sausages and add it to the slow cooker.

Crock Pot Italian Sausage Pasta

This hearty pasta dish is a set-it-and-forget-it dream—packed with savory sausage, tender veggies, and a rich tomato sauce that cooks low and slow for maximum flavor.

Ingredients:

• 1 lb sweet or spicy Italian sausage, casings removed
• 1 (24 oz) jar marinara sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz penne pasta (uncooked)
• 1/2 cup shredded Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add the marinara sauce, diced tomatoes, onion, bell pepper, garlic, basil, oregano, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in the uncooked penne, submerging it in the sauce. Cover and cook on HIGH for 30 minutes, or until pasta is al dente.
5. Sprinkle with Parmesan cheese and garnish with fresh basil before serving.

The slow cooker melds the spices into the sauce beautifully, while the pasta soaks up all that goodness without turning mushy—perfect for busy weeknights!

Tip: For extra depth, swap half the marinara for fire-roasted tomatoes.

Easy Italian Sausage Soup in the Crock Pot

This cozy, flavor-packed soup practically makes itself—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 1 lb Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried small pasta (like ditalini or elbow macaroni)
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, until no pink remains (about 5 minutes). Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add the onion, garlic, diced tomatoes, chicken broth, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in the pasta and chopped spinach. Cover and cook on HIGH for 20–25 minutes, until pasta is tender.
5. Stir in 1/4 cup Parmesan cheese. Serve hot with extra cheese on top.

The slow simmer melds the spices into the broth, giving every spoonful that just-like-nonna’s depth without the fuss.

Tip: For a richer finish, swap half the broth for crushed tomatoes and add a Parmesan rind while cooking.

Slow Cooker Italian Sausage and Potatoes

This hearty one-pot wonder is pure comfort food—tender potatoes soak up the savory flavors of Italian sausage, garlic, and herbs while the slow cooker does all the work.

Ingredients:

• 1 lb Italian sausage links (sweet or hot), sliced into 1-inch pieces
• 1.5 lbs baby potatoes, halved
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, heat 2 tbsp olive oil over medium-high. Brown the Italian sausage for 3–4 minutes per side (it’ll finish cooking in the slow cooker). Transfer to a 6-quart slow cooker.
2. Add the potatoes, onion, garlic, 1 tsp oregano, 1 tsp basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker. Pour in 1/2 cup chicken broth and toss gently.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until potatoes are fork-tender.
4. Garnish with fresh parsley before serving.

The magic here? The potatoes absorb all the rich, garlicky sausage drippings while staying perfectly tender—no mushy spuds in sight!

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the sausage and add those flavorful bits to the slow cooker.

Crock Pot Italian Sausage and Kale Stew

This hearty stew is a cozy one-pot wonder, with savory sausage, tender kale, and a rich tomato broth that simmers to perfection while you go about your day.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Parmesan cheese, for serving (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the sausage, breaking it into chunks with a spoon, and cook until browned (about 5 minutes). Transfer to a 6-quart slow cooker.
2. Add the onion and garlic to the same skillet; sauté for 3 minutes until softened. Scrape into the slow cooker.
3. Stir in the crushed tomatoes, chicken broth, kale, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the kale is tender and flavors meld.
5. Ladle into bowls and top with grated Parmesan if desired.

The kale holds its texture beautifully here, adding a fresh contrast to the rich, smoky sausage and tangy tomatoes. A sprinkle of Parmesan ties it all together!

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the sausage and onions—those browned bits add tons of flavor.

Slow Cooker Italian Sausage Lasagna

This hearty lasagna cooks low and slow for layers of rich, melty goodness—no oven required!

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp salt
• 9 no-boil lasagna noodles
• 1/4 cup water

Instructions:

1. Brown Italian sausage in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Drain excess fat.
2. In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, garlic powder, basil, and salt until combined.
3. Spread 1/2 cup marinara in the bottom of a 6-quart slow cooker. Layer 3 noodles (breaking to fit), half the ricotta mixture, half the sausage, and 3/4 cup marinara. Repeat layers once.
4. Top with remaining 3 noodles, remaining marinara, and 1 cup mozzarella. Pour water around the edges.
5. Cover and cook on LOW for 4 hours (or HIGH for 2.5 hours) until noodles are tender. Let rest 15 minutes before serving.

The slow cooker keeps every bite extra saucy, and the no-boil noodles soak up all that flavor without turning mushy.

Tip: For a crispier top, broil the lasagna in a baking dish for 2–3 minutes after slow cooking.

Crock Pot Italian Sausage and White Bean Casserole

This Crock Pot Italian Sausage and White Bean Casserole is the ultimate hands-off dinner—packed with savory sausage, creamy beans, and just the right amount of garlicky goodness.

• 1 lb Italian sausage (sweet or hot), casings removed
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add onion, garlic, cannellini beans, diced tomatoes, chicken broth, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in spinach and Parmesan cheese until wilted, about 5 minutes. Serve warm.

The slow simmer melds the flavors into a rich, hearty casserole where the beans soak up all the savory sausage and tomato goodness. Tip: For extra depth, swap half the broth for dry white wine!

Slow Cooker Italian Sausage and Cabbage

Slow Cooker Italian Sausage and Cabbage

This hearty, hands-off dish brings together savory sausage and tender cabbage in a rich tomato broth—perfect for busy weeknights when you want flavor without the fuss.

Ingredients

• 1 lb Italian sausage links (sweet or hot)
• 1 small green cabbage, cored and chopped into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium-high. Brown the Italian sausage on all sides (about 3–4 minutes total). Transfer to a 6-quart slow cooker.
2. Add cabbage, onion, garlic, diced tomatoes (with juices), oregano, red pepper flakes (if using), salt, and black pepper to the slow cooker. Pour in chicken broth and gently stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until cabbage is tender and sausage is cooked through.
4. Slice sausages into rounds before serving, or leave whole for a rustic presentation.

The slow cooker melds the spices into the cabbage beautifully, giving it a silky texture that soaks up the smoky sausage flavors. Serve with crusty bread to mop up the juices!

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the sausage and add those flavorful bits to the slow cooker.

Crock Pot Italian Sausage and Mushroom Risotto

This creamy, hands-off risotto brings cozy Italian flavors to your slow cooker—no constant stirring required!

Ingredients:

• 1 lb sweet Italian sausage, casings removed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken broth
• ½ cup dry white wine
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, 5–6 minutes. Transfer to a 6-quart slow cooker.
2. Add mushrooms, onion, and garlic to the same skillet; sauté 4–5 minutes until softened. Stir in Arborio rice and cook 1 minute. Transfer to the slow cooker.
3. Pour in chicken broth, white wine, dried thyme, salt, and black pepper. Stir, cover, and cook on HIGH for 2 hours or LOW for 3.5 hours, until rice is tender but slightly al dente.
4. Stir in Parmesan cheese and butter until melted and creamy. Garnish with fresh parsley.

The slow cooker works magic here, delivering the signature creaminess of risotto without babysitting the stove. The savory sausage and earthy mushrooms make it hearty enough for a main dish!

Tip: For extra richness, swap ½ cup broth for heavy cream in the last 30 minutes of cooking.

Slow Cooker Italian Sausage and Lentil Soup

This hearty, hands-off soup is packed with savory sausage, tender lentils, and Italian herbs—perfect for busy weeknights when you want dinner to practically cook itself.

Ingredients:

• 1 lb sweet Italian sausage (casings removed)
• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups baby spinach
• Grated Parmesan, for serving

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add Italian sausage and cook, breaking it apart, until browned (5–6 minutes). Transfer to a 6-quart slow cooker.
2. Add lentils, onion, carrots, celery, garlic, diced tomatoes, chicken broth, 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Stir in baby spinach until wilted (about 2 minutes). Serve topped with Parmesan.

The lentils soak up all the rich flavors from the sausage and herbs, giving this soup a satisfying, stew-like texture without any fuss.

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the sausage and add those browned bits to the slow cooker.

Crock Pot Italian Sausage and Spinach Dip

This creamy, savory dip is a crowd-pleaser with its rich Italian flavors and effortless slow-cooker prep—perfect for game day or cozy gatherings.

Ingredients:

• 1 lb Italian sausage (mild or hot), casings removed
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles, for 6–8 minutes until fully cooked. Drain excess grease.
2. Add the cooked sausage, cream cheese, mozzarella, Parmesan, spinach, diced tomatoes, garlic powder, red pepper flakes (if using), salt, and black pepper to a 4-quart slow cooker. Stir to combine.
3. Cover and cook on LOW for 2 hours or HIGH for 1 hour, stirring halfway, until cheeses are melted and dip is bubbly.
4. Give it a final stir and serve warm with crusty bread, crackers, or veggie sticks.

The tangy tomatoes and hearty sausage balance the creamy spinach base, while the slow cooker melds everything into velvety perfection. Tip: For extra depth, swap half the mozzarella for provolone!

Slow Cooker Italian Sausage and Zucchini Boats

These hearty zucchini boats are packed with savory Italian sausage and simmered to tender perfection—your slow cooker does all the work while you relax!

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb Italian sausage (casings removed)
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Scoop out the centers of the zucchini halves, leaving a 1/4-inch shell. Chop the scooped zucchini flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Cook Italian sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Stir in the chopped zucchini, marinara sauce, Parmesan, garlic powder, oregano, salt, and black pepper. Cook for 2 minutes, then remove from heat.
4. Spoon the sausage mixture into the zucchini boats and place them in the slow cooker. Top with mozzarella.
5. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until zucchini is tender but still holds its shape.

The slow cooker keeps the zucchini tender without turning mushy, while the cheesy, herbed sausage filling gets irresistibly rich. Perfect for busy nights when you want hands-off comfort food!

Tip: For extra flavor, swap marinara for a spicy arrabbiata sauce or add a pinch of red pepper flakes to the filling.

Crock Pot Italian Sausage and Rice Pilaf

This hearty, one-pot wonder combines savory Italian sausage with fluffy rice and aromatic herbs—perfect for busy weeknights when you want flavor without the fuss.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (for serving)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, until no pink remains (about 5 minutes). Drain excess fat.
2. Transfer the sausage to a 4-qt slow cooker. Add the rice, onion, bell pepper, garlic, chicken broth, diced tomatoes, oregano, basil, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 3.5–4 hours or until the rice is tender and liquid is absorbed. Avoid stirring during cooking to prevent mushy rice.
4. Fluff with a fork, then sprinkle with Parmesan cheese before serving.

The slow cooker melds the smoky sausage and tangy tomatoes into the rice, creating a dish that’s rich but never heavy. The Parmesan adds a salty finish that ties it all together.

Tip: For extra depth, swap half the broth for dry white wine—just add 5 minutes to the cook time.

Slow Cooker Italian Sausage and Tomato Sauce

This hearty, hands-off sauce simmers all day for deep, rich flavors—perfect for spooning over pasta or crusty bread.

Ingredients:

• 1 lb sweet Italian sausage (casings removed)
• 1 (28 oz) can crushed tomatoes
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook until browned, about 5 minutes. Transfer to a slow cooker.
2. Add onion and garlic to the same skillet; sauté until soft, 3 minutes. Scrape into the slow cooker.
3. Stir in crushed tomatoes, 1 tsp basil, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours), stirring once halfway. The sauce should thicken slightly.

The brown sugar balances the tomatoes’ acidity, while the red pepper flakes add just the right kick—no bland sauce here!

Tip: For extra richness, stir in 1/4 cup heavy cream during the last 30 minutes of cooking.

Crock Pot Italian Sausage and Sweet Potato Hash

This hearty, hands-off hash brings together smoky sausage, sweet potatoes, and bell peppers for a fuss-free meal that practically cooks itself.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 2 medium sweet potatoes (about 1.5 lbs), diced into 1/2-inch cubes
• 1 red bell pepper, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high. Brown the sausage, breaking it into crumbles, for 5 minutes (it’ll finish cooking in the slow cooker). Transfer to a 6-quart Crock Pot.
2. Add sweet potatoes, bell pepper, onion, garlic, smoked paprika, oregano, salt, and black pepper to the Crock Pot. Toss to combine.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until sweet potatoes are tender but not mushy.
4. Garnish with fresh parsley before serving.

The smoky paprika and caramelized onions melt into the sweet potatoes, creating a rich depth of flavor that’ll have everyone scraping their bowls.

Tip: For extra crispiness, spread the cooked hash on a baking sheet and broil for 2–3 minutes before serving.

Slow Cooker Italian Sausage and Broccoli Rabe

This hearty, hands-off dish brings together spicy sausage and slightly bitter broccoli rabe for a flavor-packed meal that practically cooks itself.

Ingredients:

• 1 lb sweet or hot Italian sausage links (casings removed)
• 1 bunch broccoli rabe (about 8 oz), tough stems trimmed
• 1/2 cup low-sodium chicken broth
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown Italian sausage, breaking into chunks, for 5 minutes (it’ll finish cooking in the slow cooker). Transfer to a 4-qt slow cooker.
2. Add broccoli rabe, 1/2 cup chicken broth, 3 cloves minced garlic, 1/4 tsp red pepper flakes, and 1/2 tsp salt to the slow cooker. Toss gently.
3. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, until broccoli rabe is tender but still bright green.
4. Stir in 1 tbsp lemon juice just before serving.

The magic here? The broccoli rabe softens just enough to mellow its bitterness while still holding shape, and the sausage infuses everything with savory spice. Tip: Serve over creamy polenta or crusty bread to soak up the juices.

Crock Pot Italian Sausage and Gnocchi Bake

This cozy, one-pot wonder combines juicy Italian sausage, pillowy gnocchi, and melted cheese for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 (16 oz) package potato gnocchi
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the sausage and cook, breaking it into chunks, until browned (5–6 minutes). Drain excess grease.
2. Lightly grease your slow cooker. Add the gnocchi, browned sausage, 24 oz marinara sauce, 1 tsp dried basil, ½ tsp garlic powder, and ¼ tsp red pepper flakes (if using). Stir to combine.
3. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, stirring once halfway.
4. Sprinkle 1 cup mozzarella and ½ cup Parmesan on top. Cover and cook another 10 minutes until cheese melts.

The gnocchi soaks up the rich sauce while staying tender, and the gooey cheese pull makes every bite irresistible. Tip: For extra crispiness, broil the bake for 2–3 minutes after adding the cheese (keep an eye on it!).

Slow Cooker Italian Sausage and Eggplant Parmesan

This hearty, hands-off version of eggplant Parm swaps fussy frying for tender slow cooking, with Italian sausage adding a savory punch.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 medium eggplant, cut into 1-inch cubes (about 6 cups)
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh basil

Instructions

1. Brown sausage in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Layer eggplant, sausage, marinara sauce, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes in a 5-qt slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until eggplant is tender.
4. Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook on HIGH for 15 minutes until cheese melts.
5. Garnish with fresh basil before serving.

The eggplant soaks up the rich sausage flavor while staying perfectly silky—no soggy breadcrumbs here! Serve it spooned over pasta or with crusty bread for soaking up the sauce.

Tip: For extra depth, stir in 1 tbsp balsamic vinegar with the marinara sauce.

Crock Pot Italian Sausage and Quinoa Salad

This hearty, protein-packed salad brings together Italian flavors and quinoa’s nutty goodness—all with the ease of your slow cooker.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 cup uncooked quinoa, rinsed
• 1 ½ cups low-sodium chicken broth
• 1 cup diced bell peppers (any color)
• ½ cup diced red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• ¼ cup chopped fresh basil
• ½ cup crumbled feta cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Cook the Italian sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
2. Add the sausage, quinoa, chicken broth, bell peppers, red onion, garlic, oregano, salt, and black pepper to the Crock Pot. Stir, then cover and cook on LOW for 3 hours or until quinoa is tender and liquid is absorbed.
3. Fluff with a fork, then drizzle with 1 tbsp olive oil and balsamic vinegar. Fold in fresh basil and top with feta cheese (if using). Serve warm or chilled.

The tangy balsamic and fresh basil brighten up the rich sausage, while the quinoa soaks up every savory drop—no soggy grains here!

Tip: For extra crunch, stir in toasted pine nuts or chopped sun-dried tomatoes just before serving.

Slow Cooker Italian Sausage and Artichoke Dip

This creamy, savory dip is a crowd-pleaser with its rich Italian flavors and effortless slow-cooker prep—perfect for game day or cozy gatherings.

Ingredients:

• 1 lb mild Italian sausage, casings removed
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (8 oz) block cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned (about 8 minutes). Drain excess grease.
2. Add the cooked sausage, artichoke hearts, cream cheese, mozzarella, Parmesan, mayonnaise, sun-dried tomatoes, minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes (if using) to a 4-quart slow cooker. Stir well to combine.
3. Cover and cook on LOW for 2 hours, stirring halfway, until cheeses are melted and dip is bubbly.
4. Give it a final stir and serve warm with crusty bread, crackers, or veggie sticks.

The sun-dried tomatoes add a tangy sweetness that balances the richness of the sausage and cheeses—trust us, no one will guess how easy this was to make!

Tip: For a crispy top, transfer the dip to an oven-safe dish and broil for 2–3 minutes before serving.

Conclusion

With 20 mouthwatering Italian sausage Crock Pot recipes, this roundup offers something for every home cook—easy, hearty, and packed with flavor. Whether you’re craving pasta, soups, or casseroles, these slow-cooked dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article on Pinterest for your next cozy meal inspiration!