20 Flavorful Sausage Crockpot Recipes Easy

Craving hearty, hands-off meals that pack a punch of flavor? Look no further! These 20 Flavorful Sausage Crockpot Recipes are here to save your weeknights with minimal effort and maximum taste. From cozy stews to zesty casseroles, we’ve got slow-cooked comfort food that’ll have everyone asking for seconds. Get ready to let your crockpot do the work—delicious dinners are just a click away!

Crockpot Sausage and Peppers

This hearty, hands-off meal lets your slow cooker do the work, filling your kitchen with the irresistible aroma of sweet peppers and savory sausage.

Ingredients:

• 1 lb Italian sausage links (sweet or hot)
• 2 large bell peppers (any color), sliced into 1/2-inch strips
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 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 the sausage links on all sides (about 5 minutes total), then transfer to the crockpot.
2. Add the bell peppers, onion, and garlic to the crockpot. Pour in the crushed tomatoes and 1/2 cup chicken broth, then 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 the peppers are tender and the sausage reaches 160°F internally.
4. Serve sliced sausages over the peppers and sauce, or pile onto toasted hoagie rolls for a sandwich.

The slow simmer melds the flavors into a rich, chunky sauce that clings perfectly to every bite—no watery broth here!

Tip: For extra depth, deglaze the skillet with a splash of red wine after browning the sausage, then add it to the crockpot.

Slow Cooker Sausage and Potato Casserole

This hearty casserole is a set-it-and-forget-it dream, packing smoky sausage, tender potatoes, and melty cheese into one comforting dish.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 1.5 lbs Yukon Gold potatoes, diced into 1-inch cubes
• 1 small yellow onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup chicken broth
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a 6-quart slow cooker, combine the sliced sausage, diced potatoes, and onion.
2. In a small bowl, whisk together the cream of mushroom soup, chicken broth, garlic powder (1 tsp), smoked paprika (½ tsp), salt (½ tsp), and black pepper (¼ tsp). Pour over the sausage mixture and stir gently to coat.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until potatoes are fork-tender.
4. Sprinkle shredded cheddar cheese (1 cup) evenly over the top, cover, and cook for an additional 10 minutes until melted.
5. Garnish with fresh parsley (2 tbsp) before serving.

The smoky paprika and creamy mushroom sauce soak into every bite, while the cheese pulls it all together like a cozy blanket. Tip: For extra crispiness, broil the cheesy top for 2–3 minutes after slow cooking (keep an eye on it!).

Crockpot Sausage and Sauerkraut

This hearty, tangy dish is a set-it-and-forget-it dream—perfect for busy weeknights when you crave big flavor with minimal effort.

Ingredients:

• 1 lb smoked kielbasa sausage, sliced into 1-inch pieces
• 1 (32 oz) jar sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp whole-grain mustard
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Layer the sliced onion, sauerkraut, and sausage in a 6-quart slow cooker.
2. Sprinkle evenly with 2 tbsp brown sugar, 1 tsp caraway seeds, and 1/2 tsp black pepper. Dollop 1 tbsp mustard on top.
3. Pour 1/2 cup chicken broth over everything. Stir gently to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the onions are silky and the sausage is heated through.

The caraway seeds and mustard add a subtle earthy kick that balances the sauerkraut’s zing—no pre-browning required!

Tip: Serve on toasted rye bread for an open-faced sandwich, or with mashed potatoes to soak up the juices.

Slow Cooker Sausage and Bean Stew

This hearty Slow Cooker Sausage and Bean Stew is the ultimate hands-off meal—packed with smoky sausage, tender beans, and a rich tomato broth that simmers to perfection while you go about your day.

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Add the sausage, onion, garlic, cannellini beans, diced tomatoes, chicken broth, smoked paprika, thyme, salt, and black pepper to a 6-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the flavors meld and the onions are tender.
3. Taste and adjust salt if needed. Ladle into bowls and garnish with fresh parsley.

The smoky sausage infuses the broth with deep flavor, while the beans turn creamy—no pre-cooking required! Serve with crusty bread for soaking up every last drop.

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter before serving.

Crockpot Sausage and Lentil Soup

This hearty, hands-off soup is packed with smoky sausage and tender lentils—perfect for busy weeknights when you want warmth without the fuss.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

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 the crockpot.
2. Add lentils, onion, carrots, celery, garlic, chicken broth, diced tomatoes, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the crockpot. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Ladle into bowls and garnish with fresh parsley.

The smoky paprika and juicy sausage crumbles make every spoonful feel like a cozy hug—plus, the lentils thicken the broth beautifully without any extra work.

Tip: For a lighter version, swap in turkey sausage and add a squeeze of lemon at the end for brightness.

Slow Cooker Sausage and Vegetable Medley

This hearty one-pot wonder is packed with smoky sausage and tender veggies—perfect for busy weeknights when you want flavor without the fuss.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 lb baby potatoes, halved
• 2 cups chopped bell peppers (any color)
• 1 large zucchini, sliced into half-moons
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the sliced sausage for 2–3 minutes per side, then transfer to the slow cooker.
2. Add baby potatoes, bell peppers, zucchini, onion, and minced garlic to the slow cooker.
3. Sprinkle with 1 tsp Italian seasoning, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Toss to coat.
4. Pour ½ cup chicken broth over the mixture. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are fork-tender.

The smoky sausage infuses the veggies with rich flavor, while the broth keeps everything juicy without turning mushy. Serve it straight from the pot for a no-fuss meal!

Tip: Swap in sweet potatoes for a touch of natural sweetness, or add a splash of hot sauce for extra kick.

Crockpot Sausage and Corn Chowder

This creamy, smoky chowder is a set-it-and-forget-it dream—packed with hearty sausage and sweet corn for the ultimate comfort bowl.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 4 cups frozen corn kernels (no need to thaw)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 medium russet potatoes, peeled and diced into ½-inch cubes
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions:

1. Add sausage, corn, onion, garlic, potatoes, chicken broth, smoked paprika (1 tsp), thyme (½ tsp), salt (½ tsp), and black pepper (¼ tsp) to a 6-quart crockpot. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
3. In a small saucepan, melt butter (2 tbsp) over medium heat. Whisk in flour (2 tbsp) and cook for 1 minute, stirring constantly. Slowly whisk in heavy cream (1 cup) until smooth, then pour mixture into the crockpot. Stir well.
4. Cover and cook on HIGH for 15–20 minutes until slightly thickened. Taste and adjust salt if needed.

The smoky sausage and sweet corn melt into the velvety broth, while the potatoes add just the right heartiness—no blending required!

Tip: For extra richness, stir in a handful of shredded cheddar cheese right before serving.

Slow Cooker Sausage and Kale Soup

This hearty soup is a set-it-and-forget-it dream, packing smoky sausage, tender kale, and creamy beans into every comforting bite.

Ingredients:

• 1 lb Italian sausage (mild or hot), casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale, stems removed
• 1/2 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles with a spoon, about 5 minutes. Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add onion, garlic, chicken broth, white beans, diced tomatoes, 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 kale during the last 30 minutes of cooking until wilted.
5. Ladle into bowls and top with Parmesan if desired.

The slow cooker melds the flavors beautifully while keeping the kale vibrantly green and just tender—no mushy greens here!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter before serving.

Crockpot Sausage and Cabbage Stew

This hearty stew is a set-it-and-forget-it dream—savory sausage, tender cabbage, and a rich broth that’ll have everyone asking for seconds.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 small green cabbage (about 1.5 lbs), cored and chopped into 1-inch pieces
• 3 medium carrots, peeled and sliced into ½-inch coins
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Brown the sausage: Heat a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned (about 5 minutes). Transfer to a 6-quart slow cooker.
2. Layer veggies: Add cabbage, carrots, onion, and garlic to the slow cooker. Pour in chicken broth, diced tomatoes, and apple cider vinegar. Sprinkle with smoked paprika, thyme, black pepper, and salt. Stir gently to combine.
3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until cabbage is tender but not mushy.
4. Serve: Ladle into bowls and garnish with fresh parsley.

The tangy apple cider vinegar cuts through the richness of the sausage, while the smoked paprika adds a subtle depth—no pre-cooking the veggies required!

Tip: For extra heartiness, stir in 1 cup of cooked white beans during the last 30 minutes of cooking.

Slow Cooker Sausage and Sweet Potato Hash

This hearty hash is a set-it-and-forget-it dream, packing smoky sausage, tender sweet potatoes, and just the right kick of spice.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 2 large sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. In a large skillet over medium-high heat, warm 1 tbsp olive oil. Add the sausage and cook for 3–4 minutes until lightly browned. Transfer to the slow cooker.
2. Add the remaining 1 tbsp olive oil to the skillet. Sauté the onion, bell pepper, and sweet potatoes for 5 minutes, just until slightly softened. Stir in the garlic, smoked paprika, thyme, salt, and black pepper, then transfer to the slow cooker.
3. Drizzle the maple syrup and apple cider vinegar over the mixture. Stir gently to combine.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the sweet potatoes are tender but not mushy.

The magic here? The sweet potatoes soak up all the smoky, savory flavors while keeping their shape—no sad, mushy spuds here!

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

Crockpot Sausage and Rice Pilaf

This hearty one-pot wonder brings smoky sausage and fluffy rice together with minimal effort—just set it and forget it!

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium-high. Add the sausage and cook for 3–4 minutes until lightly browned. Transfer to the crockpot.
2. In the same skillet, sauté the onion, bell pepper, and garlic for 3 minutes until softened. Scrape into the crockpot.
3. Add the rinsed rice, chicken broth, smoked paprika (1 tsp), thyme (½ tsp), salt (½ tsp), and black pepper (¼ tsp) to the crockpot. Stir gently to combine.
4. Cover and cook on LOW for 3 hours or until the rice is tender and liquid is absorbed. Fluff with a fork, then sprinkle with fresh parsley.

The smoky sausage infuses the rice with rich flavor while keeping it perfectly tender—no mushy grains here!

Tip: For extra depth, deglaze the skillet with a splash of broth before adding veggies to the crockpot.

Slow Cooker Sausage and Mushroom Stroganoff

This creamy Slow Cooker Sausage and Mushroom Stroganoff is pure comfort food magic—just set it and forget it for a rich, savory meal that’ll have everyone asking for seconds.

• 1 lb smoked sausage, sliced into ½-inch rounds
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 cup sour cream
• 2 tbsp cornstarch
• 12 oz egg noodles, cooked separately
• Fresh parsley, chopped (for garnish)

1. Add the sausage, mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, paprika, black pepper, and salt to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the mushrooms are tender and the flavors meld.
3. In a small bowl, whisk the sour cream and cornstarch until smooth. Stir into the slow cooker, then cover and cook on HIGH for 15 minutes until thickened.
4. Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.

The smoky sausage and earthy mushrooms create a deeply savory sauce that clings perfectly to tender noodles—no one will guess it came from a slow cooker!

Tip: For extra richness, swap half the beef broth for a dry white wine.

Crockpot Sausage and Spinach Lasagna

This hearty lasagna layers Italian sausage, creamy ricotta, and fresh spinach for a hands-off dinner that’s packed with flavor—no boiling noodles required!

Ingredients:

• 1 lb Italian sausage (casings removed)
• 9 no-boil lasagna noodles
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• 1 egg
• 24 oz jar marinara sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Drain excess grease.
2. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Spread 1/2 cup marinara in the bottom of a 6-quart crockpot. Layer 3 noodles (breaking to fit), half the ricotta mixture, half the sausage, and 1/2 cup sauce. Repeat layers, ending with noodles and remaining sauce.
4. Cover and cook on LOW for 4 hours. Sprinkle with remaining 1 cup mozzarella, cover until melted (about 10 minutes).

The slow cooker gives the noodles the perfect tender-chewy texture, while the sausage and spinach meld into a rich, savory filling.

Tip: Let it rest 15 minutes before slicing—it’ll hold together beautifully!

Slow Cooker Sausage and Pasta Bake

This hearty, hands-off bake combines juicy sausage, tender pasta, and melty cheese—all cooked to perfection in your slow cooker for maximum comfort.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 2 cups uncooked penne pasta
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 5–7 minutes. Drain excess grease.
2. Add the sausage, uncooked penne, marinara sauce, 1/2 cup mozzarella, Parmesan, ricotta, 1 tsp garlic powder, 1 tsp basil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup water to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until pasta is tender. Stir halfway through.
4. Sprinkle remaining 1/2 cup mozzarella on top, cover until melted (about 10 minutes).

The slow cooker gives the pasta a uniquely creamy texture while keeping the sausage wonderfully juicy—no dry noodles here!

Tip: For extra flavor, swap half the water with red wine or stir in a handful of spinach before cooking.

Crockpot Sausage and Tomato Basil Soup

This cozy, Italian-inspired soup simmers all day in your slow cooker, filling your kitchen with the rich aroma of tomatoes, herbs, and savory sausage.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add Italian sausage and cook, breaking it into crumbles, until browned (5–6 minutes). Transfer to the crockpot.
2. In the same skillet, sauté onion until soft (3 minutes), then add garlic and cook 30 seconds. Scrape into the crockpot.
3. Add crushed tomatoes, chicken broth, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Stir, cover, and cook on LOW for 6–7 hours or HIGH for 3–4.
4. Stir in 1/2 cup heavy cream and 1/4 cup basil. Cook 10 more minutes to meld flavors.

The cream adds a velvety richness that balances the bright tomatoes and fragrant basil—no roux required!

Tip: For extra depth, splash in 1/4 cup red wine with the broth.

Slow Cooker Sausage and Quinoa Casserole

This hearty casserole combines smoky sausage, fluffy quinoa, and melty cheese for a hands-off meal that’s packed with flavor.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 cup uncooked quinoa, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup chopped fresh parsley (for garnish)

Instructions:

1. In a 4-6 quart slow cooker, combine the sausage, quinoa, diced tomatoes (with juices), black beans, chicken broth, garlic powder (1 tsp), smoked paprika (1 tsp), salt (½ tsp), and black pepper (½ tsp). Stir well.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the quinoa is tender and has absorbed most of the liquid.
3. Sprinkle the cheddar cheese (1 cup) evenly over the top, cover, and let sit for 5 minutes until melted.
4. Garnish with fresh parsley (½ cup) before serving.

The quinoa soaks up all the savory juices from the sausage and tomatoes, giving this casserole a risotto-like creaminess without the stirring.

Tip: For extra kick, swap in spicy sausage or add a pinch of red pepper flakes with the other seasonings.

Crockpot Sausage and Black Bean Chili

This hearty chili is a set-it-and-forget-it dream, with smoky sausage and tender beans simmering in a rich, spiced tomato broth.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high. Brown sausage rounds for 2–3 minutes per side, then transfer to a 6-quart slow cooker.
2. Add onion, bell pepper, and garlic to the same skillet. Sauté for 3–4 minutes until softened, then scrape into the crockpot.
3. Stir in black beans, diced tomatoes, tomato sauce, chicken broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until flavors meld and peppers are tender.

The smoky sausage infuses every bite, while the fire-roasted tomatoes add a subtle charred sweetness—no need for extra toppings (though a dollop of sour cream never hurts).

Tip: For a thicker chili, remove the lid and cook on HIGH for the last 30 minutes.

Slow Cooker Sausage and Butternut Squash Soup

This hearty soup is a hands-off dream—just toss everything in the slow cooker and let the flavors meld into cozy perfection.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), casings removed
• 4 cups cubed butternut squash (1-inch pieces)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale (stems removed)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, for 5–6 minutes until no longer pink. Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add the butternut squash, onion, garlic, chicken broth, diced tomatoes, thyme, red pepper flakes, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is tender.
4. Stir in the kale, cover, and cook for an additional 15 minutes until wilted.
5. Ladle into bowls and top with Parmesan cheese.

The savory sausage and sweet squash balance beautifully, while the kale adds a fresh bite—no blender required for this rustic, chunky soup.

Tip: For extra richness, swirl in a splash of heavy cream before serving.

Crockpot Sausage and Broccoli Alfredo

This creamy, comforting pasta dish comes together effortlessly in your slow cooker, with tender sausage and crisp-tender broccoli soaking up that rich Alfredo sauce.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 3 cups broccoli florets
• 12 oz fettuccine, broken in half
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess grease.
2. Add the sausage, broccoli, fettuccine, heavy cream, Parmesan, garlic, Italian seasoning, salt, and pepper to the crockpot. Stir gently to combine.
3. Cover and cook on LOW for 2.5–3 hours, stirring once halfway, until pasta is al dente and sauce thickens slightly.
4. Let sit for 5 minutes before serving (the sauce will continue to thicken).

The magic here? The broccoli stays vibrant and just-crisp while the pasta soaks up the velvety sauce—no mushy veggies here!

Tip: For extra richness, stir in 2 tbsp cream cheese during the last 30 minutes of cooking.

Slow Cooker Sausage and Zucchini Boats

These hearty zucchini boats are packed with savory sausage and melty cheese, making them a fuss-free weeknight winner your slow cooker does all the work for.

Ingredients:

• 4 medium zucchinis (about 7″ long), halved lengthwise
• 1 lb Italian sausage (casings removed)
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Scoop out zucchini flesh with a spoon, leaving a 1/4″ shell. Chop 1/2 cup of the scooped flesh and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium. Cook sausage, breaking it apart, until browned (5–6 minutes). Stir in the chopped zucchini, 1 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp salt; cook 2 minutes.
3. Off heat, mix in 1/2 cup marinara. Spoon filling into zucchini shells, then arrange in a slow cooker (overlapping slightly if needed).
4. Top with 1/2 cup mozzarella and 1/4 cup Parmesan. Cover and cook on LOW 3–4 hours until zucchini is tender but holds shape.

The slow cooker keeps the zucchini perfectly tender-crisp while the cheese gets irresistibly gooey—no soggy bottoms here!

Tip: For a golden finish, broil the boats for 2 minutes after slow cooking (transfer to a baking sheet first).

Conclusion

With 20 delicious and easy sausage crockpot recipes, this roundup has something for every home cook! Whether you’re craving comfort food or a quick weeknight meal, these flavorful dishes are sure to please. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this article on Pinterest so others can enjoy these tasty recipes too. Happy slow cooking!