Prepare the slow cooker base

• Add the hashbrowns and sliced smoked sausage to the slow cooker.
• Stir in most of the shredded cheddar cheese.

Mix the sauce

• In a separate bowl, whisk the melted butter, milk and cheddar cheese soup until smooth.

Combine everything

• Pour the sauce over the hashbrown mixture in the slow cooker.
• Mix everything together until evenly coated.
• Top with the remaining shredded cheese.

Cook

• Cover and cook on high until hot and bubbly.