Crockpot Italian Sausage and Potato Stew with Peppers

The sausage browns in the skillet while the slow cooker waits on the counter, and that short stretch at the stove is where this stew starts to taste like more…

By Willow • October 25, 2026 • Reading time: 10 min

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The sausage browns in the skillet while the slow cooker waits on the counter, and that short stretch at the stove is where this stew starts to taste like more than broth and vegetables. I brown the links on every side, then use the same pan for the onion, garlic, and tomato paste. Those few minutes build a savory base for Crockpot Italian Sausage and Potato Stew with Peppers without leaving you with a second pan to wash.

Yukon Gold potatoes make the stew hearty but still hold their shape through the long cook. The sausage stays whole while it simmers among the potatoes and tomatoes, then gets cut into bite-size pieces at the end. Bell peppers go in later, so they bring a fresh sweetness without disappearing into the broth. Each bowl is full of tender potatoes, rich sausage, and a tomato broth that’s just right for a chilly evening or a make-ahead dinner.

Crockpot Italian Sausage and Potato Stew with Peppers, hearty rustic stew

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Kitchen Note

The peppers need less time than the potatoes and sausage, so they go in after the first slow-cooker stretch. They’ll still soften, but they keep more shape and sweetness than they would if they cooked from the start.

Save this crockpot Italian sausage and potato stew for a hearty dinner with tender potatoes, sweet peppers, and a rich tomato broth.

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Why Browning the Sausage Matters Even in a Crockpot

A slow cooker makes the long, gentle cooking easy, but it won’t brown the outside of the sausage for you. Searing the links first gives them color and a deeper savory taste that carries into the broth. The skillet also catches browned bits from the sausage, and the onion softens in the reserved fat instead of starting in a dry pan.

That little bit of stovetop work is worth keeping. The garlic and tomato paste cook briefly with the onion, which takes the raw edge off the garlic and helps the paste blend into the stew instead of sitting in one concentrated spot. You don’t need to brown the potatoes or cook the whole meal on the stove; the skillet is just for building flavor before everything moves to the slow cooker. It’s a practical trade: a few minutes of attention up front, then a covered pot that does the rest.

What Gives This Stew Its Hearty Texture and Savory Base

Crockpot Italian Sausage and Potato Stew with Peppers, colorful pepper stew

Italian sausage links — Links are easy to brown all around and stay together through the slow cook. Fresh links from the meat counter work well; choose mild or hot Italian sausage to set the stew’s heat level without changing the method.
Yukon Gold potatoes — Their creamy texture makes the broth feel substantial, while the chunks hold their shape better than a floury potato would. Cut them into even 1-inch pieces so they cook at a similar pace.
Diced tomatoes and tomato paste — The canned tomatoes contribute soft pieces and their juice; the paste gives the cooking liquid a more concentrated tomato base. A tube or can of tomato paste both work, and the rest can be refrigerated or frozen for another use.
Low-sodium chicken broth — It supplies the stew’s liquid and savory backbone while leaving room for the sausage and measured salt to season it. Low-sodium broth is useful here because sausages vary in saltiness from brand to brand.
Bell peppers — Any color of bell pepper works, and a mix makes the pot more colorful. Choose peppers that feel firm and have smooth skin; cut them into pieces close to the potato size so they’re easy to scoop.
Yellow onion, garlic, and Italian seasoning — Together they make a familiar savory base that supports the sausage and tomatoes. Fresh garlic gives the clearest flavor, but dried Italian seasoning is exactly right for the slow cooker because its herbs have time to mingle with the broth.

How to Layer the Skillet Flavor into the Slow Cooker

Browning the Sausage Links

Set a 12-inch skillet over medium heat and brown the sausage links on all sides, about 8 to 10 minutes. Turn them as they color; the aim is an even browned surface, not cooking them through in the skillet. Transfer the links to a 6-quart slow cooker, then pour off all but 1 tablespoon of fat from the skillet. Keeping that small amount gives the onion a flavorful start without leaving the stew greasy.

Softening the Onion and Cooking the Tomato Paste

Add the diced onion to the skillet and cook it over medium heat until softened, about 4 minutes. Stir in the minced garlic and tomato paste, then cook for 1 minute so they’re distributed through the onion. Keep the mixture moving during that short finish; garlic can scorch if it sits against the hot pan. Transfer the onion mixture to the slow cooker.

Building the Slow-Cooker Base

Add the potato chunks, diced tomatoes, chicken broth, Italian seasoning, kosher salt, and black pepper to the slow cooker. Nestle the browned sausage links among the vegetables so they’re surrounded by the cooking liquid and ingredients. Spread everything out as evenly as you can rather than leaving all the potatoes in one mound. Cover the slow cooker before starting the cook.

Cooking the Potatoes Before Adding Peppers

Cook covered on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours. Stir in the bell peppers, then continue on LOW for 1 to 2 hours or on HIGH for 30 to 60 minutes. The potatoes should be tender, and the center of a sausage link should reach 160°F. If the potatoes still feel firm, keep cooking until they’re tender rather than relying on the clock alone.

Slicing the Sausage for Serving

Lift the cooked sausage links onto a cutting board and cut them into 1-inch pieces. Return the pieces to the slow cooker and stir to combine them with the potatoes, peppers, and broth. Cutting the links at the end gives you substantial sausage pieces throughout the stew instead of small bits that can break apart during the long cook. Stir gently so the potato chunks stay intact.

Easy Ways to Adjust the Sausage and Pepper Stew

Choose Mild or Hot Italian Sausage

Use mild Italian sausage for a gentler, savory stew, or hot Italian sausage for more spice in each bite. Keep the links whole for browning and slow cooking either way; the seasonings in the sausage will carry through the broth.

Make It Gluten-Free

Use gluten-free Italian sausage links and gluten-free chicken broth in place of versions that contain gluten. The rest of the ingredient list is naturally suited to a gluten-free stew, and the cooking method stays the same.

Use a Mix of Bell Pepper Colors

Combine red, yellow, or orange bell peppers for a sweeter, brighter-looking pot, or use green peppers for a more pronounced pepper taste. Keep the total amount to the two medium bell peppers in the recipe so the liquid-to-vegetable balance stays close.

Storage and Reheating

Refrigerator: Store in a covered container for 3 to 4 days. The potatoes will soften a little as they sit in the broth.
Freezer: Freeze in airtight containers for up to 2 to 3 months. Potatoes may be softer after thawing, but the stew still reheats well.
Reheating: Warm gently on the stovetop, stirring now and then, or heat covered in the microwave. Reheat leftovers to 165°F; avoid a hard boil, which can break up the potatoes.

Questions That Come Up When Making This Slow-Cooker Stew

Can I skip browning the sausage links?+

You can, but the stew will miss the deeper roasted flavor from the skillet, and you won’t have the browned sausage fat to cook the onion in. The slow cooker will cook the links, but browning them first gives the broth a fuller savory taste.

Can I use russet potatoes instead of Yukon Gold?+

Russets soften and break down more during a long slow cook, so the stew will have a thicker, less distinct potato texture. Yukon Golds are the better choice when you want tender chunks that hold together in the bowl.

How do I know if my slow cooker is large enough?+

This amount is designed for a 6-quart slow cooker, which gives the sausage and vegetables room to sit among the broth. A smaller cooker may be too crowded to hold everything comfortably, so use the 6-quart size for this batch.

Can I use frozen bell peppers in the stew?+

Yes, though frozen peppers will be softer than fresh ones after cooking. Add them at the same point as the fresh peppers, and expect a less crisp-edged, more tender texture in the finished stew.

How do I make the broth taste less salty?+

Italian sausage brands vary in saltiness, so the most reliable starting point is low-sodium chicken broth and the measured kosher salt. If your sausage is particularly salty, reduce the added salt rather than changing the broth amount; the potatoes and tomatoes will still make a balanced stew.