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Crockpot Italian Sausage and Potato Stew with Peppers

Crockpot Italian sausage and potato stew simmers sausage links, Yukon Gold potatoes, and tomatoes until tender, then gets bell peppers stirred in near the end. The slow-cooked stew is hearty, savory, and finished with sausage cut into bite-size pieces.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Italian sausage links
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 lb Yukon Gold potatoes cut into 1-inch chunks
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 bell peppers medium, seeded and cut into 1-inch pieces

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium heat, brown the sausage links on all sides, about 8-10 minutes.
  2. Transfer the sausage links to a 6-quart slow cooker.
  3. Pour off all but 1 tablespoon of fat from the skillet.
  4. Add the onion to the skillet and cook over medium heat until softened, about 4 minutes.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Transfer the onion mixture to the slow cooker.
  7. Add the potatoes, diced tomatoes, broth, Italian seasoning, salt, and pepper to the slow cooker.
  8. Nestle the sausage links among the vegetables.
  9. Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 hours.
  10. Stir in the bell peppers and cook 1-2 hours more on LOW or 30-60 minutes more on HIGH, until the potatoes are tender and the center of a sausage link reaches 160°F.
  11. Transfer the sausage links to a cutting board and cut them into 1-inch pieces.
  12. Return the sausage pieces to the stew and stir to combine.

Notes

For the best texture, stir in the bell peppers only after the initial slow-cooking period and cook until the potatoes are tender and the sausage reaches 160°F. Refrigerate leftovers for 3-4 days; freezer storage is suitable. Turkey Italian sausage can be used as a lighter swap.