Festival Sausage Crock Pot
Get ready to savor the bold, comforting flavors of the Festival Sausage Crock Pot—a hearty and colorful one-pot meal perfect for busy weeknights or weekend gatherings. This slow-cooker recipe combines juicy Italian sausage, tender baby red potatoes, and a medley of vibrant bell peppers, all infused with smoked paprika, oregano, and the sweetness of canned diced tomatoes. The dish is effortless to prepare, with just 20 minutes of prep before your crock pot works its magic, filling your kitchen with mouthwatering aromas. Whether you prefer mild, sweet, or spicy sausage, this customizable recipe ensures every bite is packed with flavor. Serve it hot, garnished with fresh parsley for an extra pop of color, and enjoy a meal that's as visually stunning as it is delicious. Ideal for family dinners, potlucks, or meal prep, this slow-cooked feast is guaranteed to impress! Keywords: sausage crock pot recipe, Italian sausage, one-pot meal, slow cooker dinner, easy family recipes.
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Recipe Information
Ingredients
- 6 links Italian sausage (mild, sweet, or spicy)
- 1.5 pounds Baby red potatoes
- 3 medium Bell peppers (assorted colors)
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 14.5 ounces Canned diced tomatoes
- 1.5 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and sear them for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Wash and quarter the baby red potatoes. Place them in the bottom of a 6-quart crock pot.
Slice the bell peppers into thin strips and the onion into wedges. Mince the garlic cloves. Add these to the crock pot on top of the potatoes.
Pour the canned diced tomatoes (with juice) and chicken broth over the vegetables. Stir to combine.
Add smoked paprika, dried oregano, salt, and black pepper. Mix to distribute the spices evenly.
Place the browned sausages on top of the vegetable mixture in the crock pot.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender and the sausages are cooked through.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 7324 mg | 318% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 43.7 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6118 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
