There are sausage and pepper dishes that require constant stirring over a hot skillet. And then there is this Slow Cooker Amish Sausage and Peppers. With just three simple ingredients and almost no effort, you can create a dish that is sweet, tangy, and deeply satisfying. Smoked sausage or kielbasa slices cook low and slow with tender bell peppers in a flavorful sweet and sour sauce, resulting in a dish that is perfect for serving over rice, noodles, or in warm sandwich rolls.
This recipe is inspired by simple Amish cooking—hearty, frugal, and made with pantry staples. The smoked sausage is already fully cooked, so the slow cooker simply warms it through and infuses it with flavor while the peppers soften and become sweet and tender. The sweet and sour sauce provides the perfect balance of tangy vinegar and gentle sweetness.
Perfect for busy weeknights, game day gatherings, or any time you need a quick, crowd-pleasing meal.
Why You’ll Love This Recipe
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Only 3 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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Smoked sausage is already cooked—just heat and serve
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Peppers become tender and sweet
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Sweet, tangy, glossy sauce
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Perfect for sandwiches, rice, or noodles
Slow Cooker 3-Ingredient Amish Sausage and Peppers
Prep Time: 10 minutes | Cook Time: 4-6 hours on LOW or 2-3 hours on HIGH | Total Time: Approximately 4-6 hours
Yield: 6 servings
Ingredients
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2 pounds smoked pork sausage or kielbasa, sliced into ½-inch thick rounds
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3 large bell peppers (mix of red and green), seeded and sliced into ½-inch strips
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2 cups Amish-style sweet and sour sauce or bottled sweet chili & vinegar pepper sauce
Instructions
1. Prepare the Slow Cooker:
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
2. Add the Peppers:
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.
3. Add the Sausage:
Scatter the sliced smoked sausage evenly over the peppers.
4. Add the Sauce:
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.
5. Stir Gently:
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.
6. Cook:
Cover the slow cooker with the lid. 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.
7. Serve:
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 desired, 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.
Recipe Notes & Pro Tips
Choosing the Right Sausage: Smoked pork sausage or kielbasa is ideal for this recipe. It is already fully cooked, so the slow cooker simply warms it through and infuses it with flavor. Look for good-quality sausage with a natural smoke flavor. Turkey or chicken kielbasa can be substituted for a lighter option.
Bell Pepper Colors: Red, yellow, and orange bell peppers are sweeter than green peppers. Green peppers have a slightly more bitter, grassy flavor. A mix of red and green provides both sweetness and color. All colors work beautifully.
Amish Sweet and Sour Sauce: Amish-style sweet and sour sauce (sometimes called “sweet chili & vinegar pepper sauce”) is a tangy, slightly sweet condiment often found in Amish country markets. If you cannot find it, substitute with a mixture of 1 cup sweet chili sauce and 1 cup of your favorite barbecue sauce, or use 1½ cups of sweet chili sauce with ½ cup of apple cider vinegar and 2 tablespoons of brown sugar.
Do Not Add Extra Liquid: The peppers release moisture as they cook, and the sauce provides plenty of liquid. Adding extra water or broth will result in a thin, watery sauce.
Make It Spicy: Add ½ teaspoon of red pepper flakes, 1 teaspoon of sriracha, or 2 chopped pickled jalapeños to the slow cooker along with the sauce.
Add Onions (Optional): For extra flavor, add 1 large yellow onion, sliced into half-moons, along with the bell peppers. The onion becomes soft and sweet during cooking.
Variations
Spicy Sausage and Peppers: Add ½ teaspoon of red pepper flakes, 1 teaspoon of sriracha, or 2 chopped chipotle peppers in adobo sauce to the slow cooker. Use spicy sausage for even more heat.
Italian Sausage and Peppers: Substitute the smoked sausage with 2 pounds of sweet or spicy Italian sausage (raw). Brown the sausage in a skillet before adding to the slow cooker, then cook on LOW for 5-6 hours. Serve on hoagie rolls with melted provolone cheese.
Honey Garlic Sausage and Peppers:Substitute the sweet and sour sauce with 1 cup of honey, ½ cup of soy sauce, 6 cloves of minced garlic, and 1 tablespoon of cornstarch. The honey garlic sauce creates a sticky, savory glaze.
Teriyaki Sausage and Peppers: Substitute the sweet and sour sauce with 1½ cups of teriyaki sauce. Serve over rice with a sprinkle of sesame seeds and sliced green onions.
BBQ Sausage and Peppers: Substitute the sweet and sour sauce with 1½ cups of barbecue sauce mixed with 2 tablespoons of apple cider vinegar. The BBQ adds smokiness and depth.
Pineapple Sausage and Peppers: Add 1 cup of drained pineapple chunks to the slow cooker along with the peppers. The pineapple adds tropical sweetness.
Serving Suggestions
This versatile sausage and pepper dish can be served in many ways:
On Sandwiches:
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Pile the sausage and peppers onto hoagie rolls or sub buns
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Top with melted provolone or mozzarella cheese
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Add a drizzle of extra sauce
Over Rice or Noodles:
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Serve over steamed white or brown rice
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Toss with cooked egg noodles or spaghetti
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Top with fresh parsley or green onions
As a Main Dish:
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Serve with mashed potatoes or roasted potatoes
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Add a side of crusty bread for sopping up the sauce
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Pair with a simple green salad
For a Crowd:
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Transfer to a serving bowl and set out toothpicks for easy grabbing
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Serve alongside crackers or sliced baguette
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a covered skillet over medium-low heat, stirring occasionally.
This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
The combination of smoked sausage, bell peppers, and sweet and sour sauce is a classic for good reason. The smoked sausage provides savory, smoky richness. The bell peppers add sweetness, color, and a slight crunch that softens during cooking. The sweet and sour sauce ties everything together with its perfect balance of tangy vinegar and gentle sweetness.
The slow cooker is the perfect vessel for this dish because it allows the peppers to soften slowly and absorb the sauce while the sausage heats through evenly. The peppers go on the bottom, where they cook in the sauce and become tender. The sausage sits on top, allowing its smoky flavor to drip down into the peppers.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, satisfying meal. With three simple ingredients and a slow cooker, you can create a sausage and pepper dish that is sweet, tangy, and deeply flavorful. Perfect for busy weeknights, game day gatherings, or any time you need a quick, crowd-pleasing dinner.