Crock Pot Creamy Hash Browns is such an easy and delicious potato dish. It's made from frozen hash brown potatoes (the cubed ones), a can of condensed potato soup, lots of Colby Jack cheese, sour cream, and a container of chive and onion cream cheese spread.
Lightly grease a 4-quart slow cooker and add frozen potatoes.
In a bowl, stir together potato soup, Colby Jack cheese, sour cream, salt, pepper, and paprika.
Pour mixture on top of potatoes and stir well. If the potatoes are still frozen in chunks, open the crock pot after about 30 minutes and give it a good stir.
Cover crock pot and cook on low for about 4 hours, stirring halfway through.
Stir in cream cheese and serve.
Note: If potatoes are still frozen in clumps, stir everything together after about 15 minutes in the crock pot. You should be able to get everything evenly mixed by then.