Crockpot Italian Sausage and Pepper Sliders for Easy Fall Dinners

These Italian sausage and pepper sliders are the perfect solution for busy weeknights or casual fall gatherings. By letting your slow cooker do the heavy lifting, the sausages become incredibly tender while the balsamic-glazed peppers develop a rich, savory depth. It is a foolproof way to feed a crowd without spending all evening in the kitchen. Just assemble, set the slow cooker, and enjoy a comforting, crowd-pleasing dinner that feels like a special occasion.

Ingredients

• 2 lb mild Italian sausage links, cut into 3-inch pieces
• 3 large bell peppers (mix of red and yellow), sliced into strips
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 12 slider buns
• 6 slices provolone cheese

Instructions

1. Place the sliced peppers, onions, and minced garlic into the bottom of a 6-quart slow cooker.
2. Arrange the Italian sausage pieces on top of the vegetables.
3. In a small bowl, whisk together the balsamic vinegar, tomato paste, dried oregano, and red pepper flakes. Pour this mixture over the sausages and vegetables.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, or until the sausages reach an internal temperature of 165 F.
5. In the last 20 minutes of cooking, open the lid and stir the mixture gently to coat everything in the sauce.
6. To serve, split the slider buns and place a portion of sausage and peppers on each, topping with a half-slice of provolone cheese if desired.

Tips

• Use a parchment paper liner in your slow cooker for an even faster cleanup.
• Toast the slider buns lightly in the oven with a little butter for extra crunch.
• The leftovers store well in an airtight container for up to 3 days in the refrigerator.