Crockpot Cheesy Hashbrown Potatoes

2 (10 3/4 oz) Cans condensed cheddar cheese soup, undiluted
1 1/3 Cups buttermilk
2 Tablespoons butter or margarine, melted
1/2 Teaspoon seasoned salt
1/4 Teaspoon garlic powder
1/4 Teaspoon pepper
1 (32 oz) Package frozen cubed hash brown potatoes
1/4 Cup grated parmesan cheese
1 Teaspoon paprika

In a 3-quart crockpot combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on LOW for 4 to 4-1/2 hours or until potatoes are tender.