Slow Cooker Italian Sausage and Peppers

By kathya5084

This is adapted from several recipes. Browning and slow cooking the sausage seems to make it juicy and tender. Serve it with a grooved pasta so the sauce sticks or serve it on a hoagie bun with provolone cheese.

Ingredients

• 2 pkgs (10 Sausages) fresh Italian Sausage links, cut in half (I use Johnsonville)
• salt and pepper to taste
• 2 yellow onions, thinly sliced
• 3 medium green bell peppers, sliced
• 4 cloves garlic, chopped
• 1 15 ounce can tomato sauce
• 1 28 ounce can crushed tomatoes (Muir Glen, Red Gold or Hunts)
• 1/2 cup chicken broth
• 1/4 teaspoon red chili pepper flakes
• 1 tablespoon dried basil or 3 Tablespoons fresh, chopped
• 1 tablespoon Italian Seasoning
• 1 tablespoon fresh grated parmesan cheese (optional)

Preparation

Step 1

Heat slow cooker on "brown/saute". Brown half the sausages one to two minutes on each side or until golden brown. Remove and set aside. Repeat with remaining sausages, remove and set aside. Sausage does not need to be cooked all the way through.
Add sliced onions and saute until translucent, about 3 to 4 minutes. Season with salt and pepper.
Add green peppers to skillet, saute until slightly tender, 4 to 5 minutes, Do not brown. Add garlic and saute for 1 more minute.
Transfer all the ingredients to the slow cooker, keeping sausages in one layer on the bottom.
The above steps can be done, with a small amount of olive oil, in a skillet on the stove over medium heat and placed in slow cooker.
Mix tomato sauce, crushed tomatoes, chicken broth, basil, Italian Seasoning and red chili pepper flakes in a large bowl. Salt and pepper to taste. Pour over sausage and vegetables and cover. Cook on low for 5-6 hours or until sausages are tender.
Serve over penne pasta or in a hoagie roll with provolone cheese on top.
Calories:
1 cup penne pasta = 200 calories
1 italian sausage = 260 calories
1/2 cup sauce (4 ounces) = 54 calories
1 tablespoon freshly grated parmesan = 22 calories