Slow Cooker Italian Subs

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 small food processor.

Course Main

Cuisine American

Keyword crockpot, Italian, sandwich, slow cooker

Prep Time 15

Cook Time 6 15

Servings

Calories 571kcal

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

Make sure you have plenty of napkins!

Nutrition