Step 1

In saucepan, add the cream of mushroom soup and the milk and simmer over medium heat until steaming, about 2-3 minutes.

Step 2

In a slow cooker, add the hash browns, the sausage, the onion, and 1 cup of the cheese.

Step 3

Add the heated mushroom soup mixture, stirring to combine.

Step 4

Sprinkle the top of the mixture with the remaining cheese, the thyme, and the parsley.

Step 5

Cover and cook on high until the potatoes are soft, about 3 hours.

Step 6

Serve hot.