In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the Italian sausage links, cooking for about 3-4 minutes on each side until they are golden brown and nicely caramelized. Take care not to overcrowd the pan. Once browned, set aside to cool slightly before slicing them into bite-sized pieces.

Spread the sliced onions evenly across the bottom of your slow cooker. Next, add the 1-inch chunks of potatoes, ensuring they are evenly distributed. Layer the sliced sausage on top of the potatoes, followed by the vibrant bell peppers.

In a separate bowl, combine one can of crushed tomatoes, 1 cup of broth or wine, and 2 tablespoons of tomato paste. Stir in the oregano, basil, red pepper flakes, and a bay leaf for added flavor. Mix thoroughly, then pour this sauce over the layered sausage and vegetables in the slow cooker.

Cover the slow cooker and set it to LOW heat, letting it cook for approximately 6-8 hours.

As the cooking time nears its end, check that the sausage has reached an internal temperature of 165°F and that the potatoes are fork-tender.

Once finished cooking, allow the dish to sit for about 10 minutes before serving. You can sprinkle fresh parsley over the top for a burst of color and added freshness.