Creamy Hashbrowns

Creamy Hashbrowns
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black 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.