Creamy Hash Brown Potatoes

Creamy Hash Brown Potatoes
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  1. 1 package (32 ounces) frozen cubed hash brown potatoes
  2. 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  3. 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  4. 1 cup (8 ounces) sour cream
  5. 1/4 teaspoon pepper
  6. 1/8 teaspoon salt
  7. 1 carton (8 ounces) spreadable chive and onion cream cheese
  1. Place potatoes in a lightly greased 4-qt. slow cooker.
  2. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
  3. Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese.