In a large skillet, cook the sausage over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-quart slow cooker.
Stir in the cream cheese, cheese, sour cream, chiles, and peppers. Cook, covered, on low 3 to 3½ hours or until heated through. Stir before serving. Serve with vegetables.