Throw raw Italian pork sausages in the slow cooker and 4 other ingredients to get a meal so delicious your friends will be begging for more!

This 5-ingredient slow cooker summer sausage dinner is exactly what I throw together on those busy Midwest weeknights when I’d rather be outside than standing over a hot stove. You literally toss raw Italian pork sausage links straight into the slow cooker, add four pantry-friendly ingredients, and let the magic happen while you’re at work or running kids to practices. The sausages slowly simmer in a tangy-sweet tomato and pepper mix, soaking up tons of flavor with almost no effort. It’s the kind of meal you can set in the morning and come home to a house that smells like you’ve been cooking all day—perfect for casual summer get-togethers when friends end up staying for dinner.

Serve the sausages tucked into toasted hoagie rolls with plenty of the peppers and onions spooned on top, plus a little of the saucy juices for extra flavor. They’re also great sliced over buttered egg noodles, creamy polenta, or simple white rice. Add a crisp green salad, grilled corn on the cob, or a quick cucumber-tomato salad on the side to keep things light and summery. If you’re feeding a crowd, put the slow cooker on warm and let everyone build their own sausage sandwiches buffet-style with shredded mozzarella or parmesan on the side.

Servings: 6

2 pounds raw mild Italian pork sausage links (about 6–8 links)

Place the raw mild Italian pork sausage links in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s okay if they’re snug, but try not to stack them so they cook evenly.

Scatter the sliced onion and bell pepper strips evenly over the sausages, letting some fall down around the sides so they’re mixed in.

In a medium bowl or large measuring cup, whisk together the marinara sauce and chicken broth until combined. This keeps the sauce from getting too thick as it cooks and helps everything simmer nicely.

Pour the sauce mixture evenly over the sausages, onions, and peppers, making sure all the sausages are mostly covered. Do not stir; just gently press any exposed sausages down into the sauce with a spoon.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, or until the sausages are cooked through and reach an internal temperature of at least 160°F (71°C). The sausages will release some juices and the sauce will become rich and slightly thinner.

Once cooked, taste the sauce and adjust seasoning with a pinch of salt or black pepper if needed. If you prefer a thicker sauce, remove the lid and let the sausages cook on HIGH for an additional 15–20 minutes to reduce slightly.

Serve the sausages whole with plenty of peppers, onions, and sauce spooned over the top. They’re ready to pile into toasted rolls or to serve over your favorite starch. Switch the slow cooker to WARM to keep them hot for serving over the next couple of hours.

For a little heat, swap in hot Italian pork sausage links or use half mild and half hot. You can also add 1 teaspoon of dried Italian seasoning or a pinch of red pepper flakes to the sauce mixture before pouring it over the sausages. If you like extra veggies, toss in a handful of sliced mushrooms or a small can of drained diced tomatoes with the peppers and onions. To make it slightly lighter, use Italian chicken sausage links instead of pork, but still cook to an internal temperature of 165°F (74°C) and avoid piercing the casings so they stay juicy. For a more classic summer cookout vibe, brown the sausages in a skillet for 3–4 minutes per side before adding them to the slow cooker—this is optional but adds a grilled flavor. Food safety tips: Always start with fully raw, refrigerated sausage links and keep them chilled until you’re ready to cook. Place the sausages into the slow cooker first, in a single layer, so they heat evenly and quickly. Do not cook from frozen; thaw sausages completely in the refrigerator before using. Use a meat thermometer to confirm the center of the thickest sausage reaches at least 160°F (71°C) for pork (or 165°F/74°C for poultry-based sausage). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F (74°C) before serving again.