Crock Pot Creamy Hash Browns

Ingredients:
• 1 2-lb pkg frozen cubed hash brown potatoes
• 8 oz shredded or cubed Velveeta
• 16 oz sour cream
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 lb bacon, cooked & crumbled
• 1 lg onion, chopped (I omitted this)
• 1/4 C butter or margarine, melted
• 1/4 tsp pepper (I used a lot more and also added some salt)

Directions:
Place potatoes in an un-greased Crock Pot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through). You can serve it with biscuits and fruit salad.