This slow cooker 3-ingredient Amish sausage and peppers is the kind of dish my family asks for again and again, especially for potlucks and busy weeknights. My uncle first brought a version of this to our small-town spring church gathering, and his crock pot was scraped clean in no time. It’s an Amish-style, no-fuss recipe that leans on simple pantry staples: smoked sausage, colorful bell peppers, and a tangy-sweet sauce that turns into a glossy pan gravy as it simmers. You just toss everything in the slow cooker and let it do the work while you go about your day.
Serve these tender sausage slices and peppers right from the slow cooker with a big spoon so everyone can help themselves. They’re wonderful over buttered egg noodles, mashed potatoes, or plain white rice to soak up the savory sauce. For a potluck or casual family night, tuck the sausage and peppers into soft hoagie rolls or brat buns with a slice of provolone or Swiss cheese. A simple green salad, coleslaw, or steamed green beans on the side keeps the meal balanced without much extra effort.
Slow Cooker 3-Ingredient Amish Sausage and Peppers
Servings: 6
Ingredients
2 pounds smoked pork sausage or kielbasa, sliced into 1/2-inch thick rounds
3 large bell peppers (mix of red and green), seeded and sliced into 1/2-inch strips
2 cups Amish-style sweet and sour sauce or bottled sweet chili & vinegar pepper sauce
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Add the sliced bell peppers to the bottom of the slow cooker, spreading them out in an even layer. This helps them cook until tender and glossy.
Scatter the sliced smoked sausage evenly over the peppers.
Pour the Amish-style sweet and sour sauce (or sweet chili & vinegar pepper sauce) evenly over the sausage and peppers. Do not add extra water; the peppers and sauce will create plenty of liquid as they cook.
Gently stir just enough to coat most of the sausage and peppers in the sauce, keeping the peppers mostly on the bottom so they soften well.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the peppers are very tender and the sausage is heated through and slightly browned around the edges.
Before serving, give everything a good stir so the sausage slices and pepper strips are evenly coated in the glossy pan sauce. Taste and, if you like, season lightly with salt and black pepper.
Serve hot straight from the slow cooker, spooning the sausage, peppers, and plenty of sauce over noodles, rice, or into warm sandwich rolls.
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