Creamy Hash Brown Potatoes
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
1 cup (8 ounces) sour cream
1/4 teaspoon pepper
1/8 teaspoon salt
1 carton (8 ounces) spreadable chive and onion cream cheese
Place potatoes in a lightly greased 4-qt. slow cooker.
In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese.