Cook the sausage in a large skillet over high heat until crumbly and browned, about 7 minutes. Break up the sausage as it cooks so there are no large pieces by the time it's done. Pour off the excess fat.
Return the sausage to the stove, and stir in the remaining ingredients. Stir until the mixture is hot and the cream cheese has pretty well melted. It's ok if there are a few walnut-sized chunks left.
Pour into a slow cooker, and cook on Low for 1 hour. Turn to Warm, and serve.