Ingredients
1 package (2 pounds) frozen cubed hash brown potatoes2 cups (8 ounces) cubed process cheese (Velveeta)2 cups sour cream1 can (10-1/2 ounces) condensed cream of celery soup, undiluted1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 pound sliced bacon, cooked and crumbled1 large onion, chopped1/4 cup butter, melted1/4 teaspoon pepper
Preparation
Place potatoes in an ungreased 5-qt. slow cooker. In a large 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.
