Ingredients
1 package (32 ounces) frozen cubed hash brown potatoes1 can (10-3/4 ounces) condensed cream of potato soup, undiluted2 cups shredded Colby-Monterey Jack cheese1 cup sour cream1/4 teaspoon pepper1/8 teaspoon salt1 carton (8 ounces) spreadable chive and onion cream cheese
Preparation
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 until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.
