Slow Cooker Cottage Potatoes

2 lbs. frozen shredded hash browns

1 pint sour cream

10 ¾ oz can Cream of Chicken soup

Dash of pepper

2 cups Velveeta cheese, cubed

½ cup chopped onions

¾ tsp salt

¼ tsp pepper

1-2 teaspoons cumin

Combine all ingredients except potatoes in large bowl.  Add potatoes, mix and put in slow cooker.  Cook on low for 2-3 hours, until cheese is thoroughly melted and potatoes are heated through.

Recipe from Katie Prange