Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
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.
Scatter the sliced smoked sausage evenly over the peppers.
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.
Sauce poured over sausage and peppers in the slow cooker
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.
Cover the slow cooker with the lid and 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.
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 you like, season lightly with salt and black pepper.
Cooked sausage and peppers glossy in the slow cooker
Serve hot straight from the slow cooker, spooning the sausage, peppers, and plenty of sauce over noodles, rice, or into warm sandwich rolls.
Variations & Tips
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