Creamy Hash Brown Potatoes

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.