These slow cooker Italian subs were one of the best things we’ve made. Almost Sloppy Joe-like, they are packed with deliciousness. Each and every bite. Not too much sauce, either. Like a Sloppy Joe you want a little mess, but you don’t want to drown in sauce. I wouldn’t hesitate to make these again and again.
Texture Your Way
I prefer to use bulk sausage in these slow cooker Italian subs. After I brown and drain it, I let it cool slightly then put it into my food processor. I pulse a few times to get the sausage pieces all the same size. I don’t go crazy pulsing it, I still want the texture of the sausage crumbles. I just don’t want big bites of it. You can make it however you like!
Also try my quick-and-easy cold cut sandwich.
Slow Cooker Italian Subs
Equipment
Ingredients
- 2 pounds Italian bulk sausage bulk, or use links and remove the sausage from the casings first
- 2 large onions sliced
- 28 ounces spaghetti sauce
- 1 tablespoon dried oregano
- 2 medium green bell peppers sliced
- ½ pound mushrooms sliced
- kosher salt to taste
- ground black pepper to taste
- 8 sub rolls for serving
Instructions
- Crumble sausage into a skillet over medium-high heat. Cook until browned. Remove to a paper towel-lined plate to drain.
- Note: After the sausage has cooled I like to chop it finer using either a knife or a food processor pulsed a few times. This is optional but I prefer the smaller sausage bites.
- Lightly spray a slow cooker with non-stick spray.
- Add the sausage and onion.
- Pour in the spaghetti sauce. Note: I pour the sauce over the back of a large spoon so it doesn't splatter.
- Sprinkle with the oregano.
- Cover and cook on low 4 hours.
- Add bell pepper and mushrooms.
- Cover and cook another 2 hours or until peppers are tender.
- Stir, season with salt and pepper and stir again.
- Serve on toasted rolls.
Notes
Nutrition
Nutritional values are approximate.
