Slow-Cooker Sausage and Peppers

  • 3 large assorted colored bell peppers, such as red, yellow, and orange, seeded and cut into chunks
  • 1 large yellow onion, cut into wedges
  • 3 garlic cloves, peeled
  • salt and ground black pepper to taste
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons olive oil
  • 2 pounds assorted sausages, such as hot and sweet Italian and chicken basil
  • 1/3 cup dry red wine

Put the peppers in the slow cooker. Add the onion and garlic and toss to combine. Sprinkle with a small amount of salt and pepper and all of the time.

In a large skillet, heat the olive oil over medium-high heat and brown sausages over 3 – 5 minutes, pricking them with a fork. Place them on top of the vegetables in the cooker. Add the wine to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Pour into the cooker. Cover and cook on Low for 6 – 8 hours. Serve the sausages and peppers hot with lots of crusty bread to soak up the juices; or on a long hero, hoagie, or submarine and eat it like a sandwich

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