Creamy Cheese Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
3 Tbsp. butter, melted
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
2 cups (8 oz.) shredded cheddar cheese
1 cup (8 oz.) sour cream

1. In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
2. Cover and cook on low for 3-4 hours or until potatoes are tender.
3. Stir in cheese and sour cream.
4. Cover and cook 15-30 minutes longer or until heated through.