This Slow Cooker Sausage Stew is a hearty and comforting dish that the whole family will enjoy. It is also Slimming World Friendly (Extra Easy SP!) so perfect if you are Food Optimising.
I’ve got lots of great Slimming World Recipes for you to enjoy – right-click and open these other recipes in a new tab so that you can read them after this one.
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Slow Cooker Sausage Stew
The slow cooker is a great piece of kitchen equipment that I couldn’t be without. Being able to (most of the time) just dump ingredients into the pot and set it on low while I go about my day is always such a big help.
There might sometimes be some pre-cooking of ingredients such as browning off meat in a frying pan before leaving it to slow cook, but even that is quite literally a flash in the pan!
This recipe is a bit fancy in that you use roasted peppers – which means you blacken the skins first to remove them, then chop up the pepper flesh to go into the stew.
Roasting peppers gives them a delicious, sweet almost smoky flavor. If you know you will be pressed for time, you can buy roasted peppers in jars and use those. (Bear in mind that if you are on Slimming World that you buy the peppers packed in brine rather than oil, otherwise you will have to Syn the peppers.)
But if you don’t want to bother roasting peppers then just chop ’em up raw and throw ’em in the pot!
This recipe can easily be customised to your tastes with different herbs, vegetables, or beans. And if you don’t have a slow cooker, it can be cooked on the stovetop or in the oven.
More details down in the recipe tips section!
This recipe for Slow Cooker Sausage Stew serves 4 and is Free when Food Optimising.
This recipe (in its original form as listed in the recipe card) is also Extra Easy SP.
This sausage stew recipe has been adapted from an official SW magazine. I usually adapt recipes to suit my family’s personal tastes.
This might be leaving out an ingredient we don’t like (e.g., celery), adding more or fewer ingredients (e.g., chilies or spices), or tweaks to the way the original recipe is prepared (e.g., cooking in the oven instead of under the grill/broiler).
As a family, we are all trying to eat healthier and lose some weight, so you can rest assured that any changes I make are going to be Slimming World friendly.
So for example, I wouldn’t replace 5% beef mince (Free) with 20% beef mince (not Free) or add olive oil to a recipe without including the Syn count.
All of the SW friendly recipes I share on The Purple Pumpkin Blog have been made by me and tried and tested by my family.
I hope you enjoy the recipes I share! I’m posting them to keep me focused, motivated, and on-track to reach my goals. I hope they help you to reach yours too!
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If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.
I’ve got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.
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More Slimming World Friendly Recipes
Want a few Slimming World recipes to try next? Here are some of our favourites:
- Chinese-Style Pulled Pork
- Slimming World Chicken Nuggets
- Lemon Herb Chicken Drumsticks with Smoky-Bacon Greens
Know someone who is following Slimming World and would love to try this recipe? Why not forward it onto them by email or WhatsApp?
- First and foremost this is a Slimming World recipe, so it uses the Slimming World brand of frozen sausages which are FREE when Food Optimising. I had trouble sourcing the chorizo-style ones, so we just used the regular pork ones instead.
- That said, you can use any kind of sausages – just make sure you work out their Syn value if you are on SW. And if you’re not on SW, then use whatever sausages you like and don’t worry about it!
- The bell peppers in this recipe are roasted to bring out their sweetness. This can be done in a number of different ways and are described in the Notes section of the recipe card below. You can buy ready-roasted peppers, just make sure they are in brine if you are on SW.
- If you don’t want to bother with roasting peppers, just use them from their raw state in the recipe instead.
- The method for cooking in the slow cooker and in the conventional oven is pretty much identical. The difference is the cooking pot you use and the cooking time.
- Cooking on the stovetop is the fastest way to make this dish. I have only cooked it in a slow cooker so I can’t vouch for the flavor of the stovetop version!
- I cooked the sugar snap peas right into the stew to save on messing around steaming them in a different pot. But you could steam them instead if you prefer.
- To tweak the recipe, you could add halved new potatoes to the stew (this would mean the recipe is no longer Extra Easy SP), or you could serve the stew with mashed potatoes or rice (again not EESP).
- Instead of chickpeas, you could use other canned beans – cannellini, haricot, and butterbeans would all work well.
- You could also adjust the amount of seasoning to your personal tastes – more or less chili, herbs, or garlic.
- This is a great recipe to make in a large batch, reserving half for leftovers the next day. Reheat thoroughly before serving.
- 2 large red bell peppers
- 2 large yellow bell peppers
- Low-calorie cooking spray
- 12 frozen Slimming World Syn-free Chorizo-style Sausages or Slimming World Syn-free Pork Sausages, defrosted
- 2 large onions, halved and thinly sliced
- ½ tsp dried red chili flakes
- 4 large garlic cloves, thinly sliced
- 250g passata (tomato sauce)
- 2 tsp dried mixed herbs
- 1 (400g) can chickpeas, drained and rinsed
- 1 Tbsp balsamic vinegar
- Salt and pepper
- 200g sugar snap peas
- 20g fresh basil, chopped
- Blacken the bell peppers - see Notes for instructions. Then chop and add to the slow cooker pot.
- Cut the defrosted sausages into thirds.
- Spray a large frying pan with cooking spray and brown the sausages over medium heat for a few minutes.
- Transfer the sausages to the slow cooker pot
- Add the onions, chili flakes, garlic, passata, dried mixed herbs, chickpeas, balsamic vinegar to the pot. Add salt and pepper to taste, and stir.
- Place the lid on top and cook on low for 8 hours, or on high for 4 hours.
- One hour before the end of cooking, stir in the sugar snap peas.
- Just before serving, stir in some chopped basil, reserving a little for garnish.
- Follow directions 1 - 5 as in the slow cooker method, but use a casserole dish with a lid instead of the slow cooker pot.
- Place the lid onto the casserole dish and cook in a preheated oven (200C/400F/Gas 6) for 1 hour.
- Add the sugar snap peas about 10 minutes from the end of cooking.
- Just before serving, stir in some chopped basil, reserving a little for garnish.
- Blacken the bell peppers - see Notes for instructions. Chop and set aside.
- Spray a large lidded frying pan, or saucepan with cooking spray and cook the onions and chili flakes over low heat with a splash of water. Cook for about 10 minutes until the onions have softened.
- Cook the sausages according to the pack instructions.
- Add the garlic, roasted peppers, passata, herbs, chickpeas and 4 tablespoons of water to the softened onions and simmer for 5 minutes. Stir in the balsamic vinegar, and add salt and pepper to taste.
- Cut the sausages into thirds and stir into the stew with the sugar snap peas and some of the chopped basil, reserving a little for garnish.
- Cook for a further 5 minutes and serve.
How To Blacken Bell Peppers
- Preheat grill/broiler to high. Place peppers on a tray and place under the grill for 20 minutes or until the skins are black and blistered, turning every 5 minutes. OR:
- Preheat oven to the highest temperature. Place peppers on a tray and place in the oven 30-40 minutes or until the skins are black and blistered, turning once or twice during cooking. OR:
- If you have a gas hob place whole peppers directly on the flame and cook for 10-15 mins, turning often, until completely charred.
- To remove the skins, place the hot peppers into a either a large food bag and seal, or into an airtight container with a lid. Leave to cool down enough so that you can handle them, and then with your hands, you can easily peel away and discard the skin, stalk, and seeds.
- Use as required in the recipe.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 404mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 10g
About Slimming World
Slimming World’s Food Optimising plan is a healthy, flexible approach, based on everyday foods, to help people lose weight without ever going hungry. It’s a practical, family-friendly plan that fits easily into everyday life and doesn’t require complex weighing and measuring or obsessive calorie counting. – Slimming World
Disclosure: I am not affiliated with Slimming World in any way other than being a member and following their Food Optimising plan. If you are reading this blog post or printing this recipe the chances are you already follow SW and know all the ins-and-outs of how it works. Please check with your consultant, in your member pack, or online at Slimming World’s website for full and up-to-date details about the plan as it may be updated from time to time in line with the latest nutritional information. I am not a doctor or dietician, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. And where applicable, Syns in Slimming World friendly recipes. I advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.