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close overhead shot of Slow Cooker Sausage Casserole with brown rice in a white bowl.
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4.94 from 31 votes

Easy Slow Cooker Sausage Casserole

Guests will be drooling over this easy and tasty Slow Cooker Sausage Casserole with less than 5 minutes of prep needed.
Prep Time5 minutes
3 hours 30 minutes
Total Time3 hours 35 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

  • Chopping Board
  • Knife
  • Slow cooker (this is the one I use)
  • large pot (if not using slow cooker)

Ingredients

  • 6 sausages of choice (see notes above for suggestions)
  • 1 white onion
  • 2 cloves garlic
  • 400 g can of black beans (drained)
  • 400 g can of chickpeas (drained)
  • 400 g can of 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

Instructions

  • Firstly finely dice the onion, roughly cube the pepper, dice the garlic and chop the sausages into 1 inch chunks.
  • Add all of the ingredients into the slow cooker, stir and place the lid on and cook on high for 3.5 hours or low for 7 hours.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool and freeze in a container. Allow to defrost and reheat in a pot/microwave (you may need to add a splash of water).
Tip 1: I use vegan sausages in this recipe to maximise veg intake.
Tip 2: Use whatever beans/veg you have in the cupboard/fridge.
Tip 3: A good quality veg stock pot/cube makes the difference here.

Nutrition

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