30 to 32 ounces frozen shredded hash browns, thawed
1 cup chopped onion, optional
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
8 ounces light sour cream
6 tablespoons melted butter
Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface.
Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert.
Cover and cook on LOW for 5 to 6 hours.