In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
Pour in cream of the mushroom mixture and stir.
Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.
Notes
I made this in a greased casserole dish. Combine ingredients in a large bowl, add to casserole dish, and bake it uncovered for 45 minutes at 350 degrees.