1 (28 ounce) bag frozen diced potatoes with onions and peppers, thawed
1 (8 ounce) package shredded Monterey Jack and cheddar cheese blend
1 (10 ounce) can cream of celery soup
1 (8 ounce) carton sour cream

In sprayed 5 or 6 quart slow cooker, combine potatoes, cheese, soup, sour cream and 1 teaspoon pepper and mix well.

Cover and cook on LOW 4 to 6 hours. Stir well before serving.