Cheesy Potatoes

2 bags of frozen shredded hash browns

 

16 oz sour cream

 

16 oz Velveta roughly chopped into 4 or 5 pieces.

2 cans cream of chicken soup

1 and 1/2 cubes of real butter

 

Spray crock with Pam, then add frozen potatoes and top with remaining ingredients. Cook on low for about 8 hours or less on high. Stir periodically one the ingredients melt. The potatoes will crust on the sides of crock, just keep folding it back into the rest of the potatoes.