In a large skillet over medium heat, add the ground beef and Italian sausage. Brown on each side, then add the onions and garlic. Sauté until fragrant, about 2 minutes, stirring frequently.

Transfer the meat mixture to a crockpot. Add in the cream of chicken, milk, and seasonings. Stir together with the meat, then add in the potato slices and combine, tossing everything together to submerge the potatoes into the mixture as much as possible.

Cover and slow cook on low for 4 hours or on high for 2 hours. Stir the mixture, ensuring the potatoes are nestled under the liquid.

Top with shredded cheese and continue cooking until potatoes are fork tender, about 1-2 additional hours. Serve warm.