Slow Cooker Sausage Casserole Recipe with Veggies

This is the Easiest Slow Cooker Sausage Casserole you’ll try! I can’t begin to tell you how tasty this recipe is. The best part is the preparation is minimal (less than 5 minutes) yet it produces flavours that are incredibly satisfying for so little effort.

Recipe Difficulty – Very Easy

Why this recipe works

This Slow Cooker Sausage Casserole is perfect for colder months. It’s warming, filling and comforting when the weather is bleak. Slow cooker dishes are ideal when you want something wholesome and nutritious without spending long in the kitchen.

If you don’t have a slow cooker or crock pot, you can still make this on the hob; see the FAQ section for alternative instructions.

Ingredients to make Slow Cooker Sausage Casserole

1. Chopped tomatoes – provide a tangy base and the perfect amount of liquid for the casserole.
2. Black beans – a hearty plant-based protein that adds texture.
3. Chickpeas – pair well with black beans and boost protein.
4. Onion – white, red or yellow onion will work.
5. Garlic – adds aromatic depth and gentle spice.
6. Vegetable stock – adds body and enhances overall flavour.
7. Sausages – meat-free sausages keep this recipe vegetarian, but you can use meat sausages if preferred.
8. Red pepper – adds colour and sweetness; green or yellow peppers are fine too.
9. Cumin – warm, earthy spice that enriches the dish.
10. Paprika – gives a smoky, rounded note.
11. Ground coriander – brings a fresh, citrusy balance.
12. Chilli powder – adds a subtle heat; adjust to taste.

See the recipe card below for exact quantities.

Substitutions

• Pepper – swap red pepper for green or yellow, or add other vegetables such as mushrooms, carrots or courgettes.
• Beans – use cannellini, butter beans or baked beans as alternatives.
• Stock – chicken or beef stock can replace vegetable stock if preferred.
• Sausages – choose vegetarian or meat sausages depending on dietary needs.
• Spices – you can reduce or omit spices without losing the core flavour from the stock and tomatoes.

Variations

• Spicy – omit or reduce chilli powder for a milder version, or increase it and add cayenne or fresh chillis for more heat.
• Deluxe – add a splash of Worcestershire sauce or a spoonful of tomato purée for extra umami and a richer sauce.
• Kid friendly – keep the spice low and involve children in simple prep tasks like checking the slow cooker.

What Sausages to use in a casserole

Choose sausages to suit your taste. Chicken sausages or meat-free sausages work particularly well. If using pork sausages, choose varieties with a high meat content and minimal added flavours so they don’t overpower the casserole.

How to make Slow Cooker Sausage Casserole

Step 1: Finely dice the onion, roughly cube the pepper, mince the garlic and chop the sausages into 1-inch chunks.

Step 2: Add all ingredients to the slow cooker, stir to combine, cover and cook on high for 3.5 hours or low for 7 hours.

Leftovers

This casserole is excellent for meal prep. Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Portion into individual containers for easy reheating. If reheating from frozen, defrost fully before heating gently on the hob or in the slow cooker until piping hot.

Recipe FAQs

What to Serve with Sausage and Bean Casserole

• Quinoa
• Rice
• Air fryer baked potato
• Slow cooker jacket potato
• Air fryer broccoli
• Mashed potato
• Hasselback potatoes

More Sausage Recipes

• Sausage Gnocchi
• Sausage Pasta Bake
• Sausage Traybake
• Sausage Pesto Gnocchi
• How to Air Fry Sausages

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4.95 from 34 votes

Easy Slow Cooker Sausage Casserole

By: James Wythe

Guests will love this easy and tasty Slow Cooker Sausage Casserole with less than 5 minutes of prep.

Prep Time: 5 minutes

3 hours 30 minutes

Total Time: 3 hours 35 minutes

Servings: 4 people

Equipment

• Chopping Board
• Knife
• Slow cooker
• Large pot (if not using slow cooker)

Ingredients

• 6 sausages
• 1 white onion
• 2 cloves garlic
• 400 g can black beans (drained)
• 400 g can chickpeas (drained)
• 400 g can chopped tomatoes
• 1 red pepper
• 125 ml water
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 vegetable stock cube/pot
• Salt and pepper, to taste

Instructions

• Finely dice the onion, roughly cube the pepper, mince the garlic and chop the sausages into 1-inch chunks.
• Add all ingredients into the slow cooker, stir to combine, cover and cook on high for 3.5 hours or low for 7 hours.

Notes

Step-by-Step Photos: The post includes helpful photos to guide you through the recipe.

Substitutions & Variations: See the sections above for alternatives and ideas.

To Store: Refrigerate for up to 3 days.

To Freeze: Cool, freeze in a container and defrost fully before reheating; add a splash of water if needed.

Tip 1: Vegan sausages increase veg content and keep the dish meat-free.

Tip 2: Use whatever beans and vegetables you have on hand.

Tip 3: A good quality veg stock cube or pot makes a difference.

Nutrition

Calories: 329kcal
|
Carbohydrates: 24g
|
Protein: 6g
|
Fat: 6g
|
Saturated Fat: 3g
|
Fiber: 8g
|
Sugar: 6g

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