Creamy Ham & Potato Casserole

2 lbs Russet potatoes, peeled and cut into 1-inch cubes
1/2 C chopped onion
1 lb cooked ham, cubed
1/4 tsp black pepper
1-10 3/4 oz can condensed cream of chicken soup, undiluted
3 oz cream cheese, cut into chunks
1/4 C frozen green peas

Coat a 4-1/2-quart slow cooker with cooking spray. Place potatoes and onion in bottom of cooker. Add ham and sprinkle with black pepper. Pour soup evenly over potatoes and ham and toss gently to coat. Cover and cook on HIGH for three hours. Gently stir in cream cheese, and peas. Cover and cook 10 minutes longer, or until cream cheese is melted and serve