I used to make this a lot and then I kind of forgot about it until last week. Normally I make this in my dutch oven but as with most dutch oven recipes, this converts very easily to a slow cooker. The sauce is tomato-base and very simple. Crushed tomatoes, diced tomatoes – it doesn’t matter. Use what you have.
This is one of those recipes that will have your entire house smelling delicious once it really gets cooking. I think it’s the bell peppers, onion, tomato & spices behind that. The bell peppers are kind of what sparked me to make this. I had them along with an onion. This calls for 3 bell peppers. I used multi-colored to keep it pretty but 3 green bell peppers will achieve the same effect.
I usually use about 1 lb sausage but this time it was about 1.5 lbs. In the past I have used up to 2 lbs. I chose FARMER JOHN® hot Louisiana smoked chicken sausage. This post is not sponsored in any way. I just like their chicken sausage. For a list of whole30 compliant sausages, see HERE.
Whether you use 1 lb or 2, you will not need to double anything else in the recipe. Once everything cooks down, there will be plenty of sauce. Depending on how much sausage you use, it might not look like there is enough sauce but trust me, there is.
I served this over a bed of quinoa to keep the meal gluten-free. Other options are over brown rice, on a bed of greens or in a bun.
Slice up the sausage if you want. Or leave it whole like I did.
- 1 lb sausage
- 3 bell peppers, sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 15 oz crushed tomatoes
- 1 tbsp of dried oregano
- ⅓ C low-sodium broth
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp ghee or coconut oil (optional)
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.