Easy Slow Cooker Sausage Casserole

Warm, comforting, and packed with flavor, this Slow Cooker Sausage Casserole is the ultimate hands-off dinner for busy weeknights or lazy weekends. Juicy sausages, tender vegetables, and creamy cannellini beans simmer together in a rich, smoky tomato sauce infused with paprika and cumin.

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A bowl of slow-cooker vegetable stew garnished with herbs sits on a rustic wooden table, beside cutlery on a cloth napkin and a plate with sliced bread.

With just 15 minutes of prep, your slow cooker does all the work, making this dish as easy as it is delicious. Perfect for feeding a crowd, meal prepping, or freezing for later, this hearty casserole is a family favorite that pairs beautifully with crusty bread, mashed potatoes, or rice. Let's get cooking!

Ingredients:

This hearty casserole comes together with simple, wholesome ingredients you likely already have in your pantry. From smoky paprika to tender cannellini beans, each component adds layers of flavor to create a comforting, family-friendly meal.

2 teaspoons Neutral Oil (optional) - Use avocado oil, vegetable oil, or olive oil for browning the sausages.
1 pound Sausage Links - Choose high-quality sausages with a high meat content (97% if possible). You can use pork, chicken, or even plant-based sausages for a vegetarian version.
2 Tablespoons Flour (optional) - Helps thicken the sauce. For a gluten-free option, use cornstarch or omit entirely.
½ Cup Wine (optional) - Adds depth of flavor. Use red or white wine, or substitute with additional stock.
3 cloves Garlic, minced
2 Tablespoons Tomato Paste
2 teaspoons Cumin
2 teaspoons Paprika
1 can (15 ounces) Petite Diced Tomatoes
1 can (15 ounces) Tomato Sauce
1 can (15 ounces) Cannellini Beans -Feel free to swap with butter beans, haricot beans, or chickpeas.
1 cup Carrots
1 large Onion
1 Bell Pepper - large dice
3 cup Baby Spinach - finely chopped - Adds a pop of color and nutrients. You can substitute with kale or omit if preferred.

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Helpful Kitchen Tools

A large black and silver Crockpot filled with mixed vegetables and sauce is set to the "Low" heating option.

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7 qt. Crock-Pot

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How to make sausage casserole in the slow cooker

Bowl of tomato-based stew with vegetables and herbs on a wooden table, next to a slow cooker and a plate with bread.

With just a few simple steps, this slow cooker sausage casserole practically makes itself. Brown the sausages for extra flavor, toss everything into the slow cooker, and let it do the work. The result? A rich, hearty dish that's perfect for busy days or cozy nights.

Sliced uncooked sausage pieces on a wooden cutting board.

Slice the sausage

Cut the sausages on the bias into 1-2" pieces. This creates more surface area for browning, which adds extra flavor.

Sliced sausages cooking in a stainless steel pan on a stove.

Brown the sausages

Over medium high heat, add a teaspoon or two of neutral oil to a skillet and place the sausage in the pan, in a single layer.
Allow the sausage to brown for 4-5 minutes before turning over to brown on the other side.

Can I skip browning the sausages?

While browning adds extra flavor, you can skip this step if you're short on time. Just add the sausages directly to the slow cooker.

A frying pan with pieces of meat being cooked, dusted with flour, on a stovetop.

Add the garlic and flour

Toss in the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the sausage and stir to coat.
Cook for 1 minute to remove the raw flour taste.

Chunks of meat cooking in a pan with a red liquid.

Deglaze the pan

Pour in the wine (or stock) and scrape up any browned bits from the bottom of the pan. These bits are packed with flavor!

A slow cooker sausage casserole brimming with ground meat, succulent white beans, juicy tomatoes, and vibrant sliced bell peppers rests invitingly on a rustic wooden surface.

Fill the crockpot

Transfer the sausage mixture to the slow cooker.
Add the diced tomatoes, tomato sauce, carrots, bell pepper, onion, tomato paste, cumin, paprika, and cannellini beans. Stir well to combine.

A black slow cooker filled with a hearty sausage and bean casserole in a rich red sauce, set on a rustic wooden surface.

Stir

Stir everything to combine.

Cover and cook.

Cover and cook on low for 4-6 hours or on high for 2-4 hours. The longer cooking time allows the flavors to meld together beautifully.

A slow cooker filled with a hearty sausage casserole, complemented by fresh chopped greens, sits invitingly on a rustic wooden surface.

Add Spinach

Stir in the finely chopped spinach during the last 20 minutes of cooking. It wilts perfectly and adds a fresh, vibrant touch.

A slow cooker sausage casserole with cooked vegetables and beans, simmering in a rich, red sauce on a rustic wooden surface.

Stir and Serve

Ladle the casserole into bowls and serve with crusty bread, mashed potatoes, or rice. Enjoy!

What can I serve with this casserole?

This dish pairs well with mashed potatoes, rice, crusty bread, or even a simple green salad.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

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This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Reheating Instructions

Stovetop: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes).
Microwave: Transfer individual portions to a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through.

Frequently asked questions, answers and tips:

Can I make this recipe vegetarian?

Yes! Swap the sausages for plant-based alternatives.

Can I freeze this casserole?

Absolutely! Let the casserole cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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