Crockpot Sweet Pepper Italian Sausage Tacos for Easy Weeknights

Busy weeknights call for a fresh twist on taco night that requires minimal effort. These slow cooker Italian sausage tacos combine savory meat with sweet bell peppers and tomatoes for a flavorful filling that practically makes itself. Just add the ingredients to your crockpot in the morning, shred the sausage before serving, and spoon it into warm tortillas for an easy family dinner.

Ingredients

• 2 lb mild Italian sausage links
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• 1 sliced white onion
• 15 oz canned crushed tomatoes
• 2 tbsp taco seasoning
• 1/2 cup low sodium chicken broth
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro

Instructions

1. Place the sliced bell peppers and white onion at the bottom of the crockpot insert.
2. Lay the Italian sausage links directly on top of the vegetables.
3. In a small bowl, whisk together the crushed tomatoes, taco seasoning, and chicken broth, then pour the mixture evenly over the sausage and peppers.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sausage is fully cooked and reaches an internal temperature of 160 F.
5. Remove the sausage links from the slow cooker, slice or shred them using two forks, and return the meat to the sauce, stirring well to combine with the peppers and onions.
6. Warm the corn tortillas in a dry skillet or microwave.
7. Spoon the warm Italian sausage and pepper mixture into the tortillas and top with shredded cheddar cheese and fresh cilantro before serving.

Tips

• You can swap corn tortillas for flour tortillas or crisp taco shells depending on your family's preference.
• Store leftover sausage filling in an airtight container in the refrigerator for up to 3 days.
• Serve with lime wedges and sour cream for an extra burst of flavor.