Creamy Hash Browns

1 pkg. (2 lbs) frozen cubed hash brown potatoes 
2 C. cubed or shredded American cheese 
2 C. sour cream 
1 can condensed cream of celery soup, undiluted 
1 can condensed cream of chicken soup, undiluted 
1 lb sliced bacon, cooked and crumbled 
1 large onion, chopped 
1/4 C. butter, melted 
1/4 tsp. pepper

Place potatoes in an ungreased 5 qt. slow cooker. 

In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. 

Cover and cook on low for 4-5 hours or until potatoes are tender and heated through. 


Serves 14