Season with salt and pepper and sprinkle garlic powder and cumin on top.
Add peppers and butter slices evenly on top.
Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender.
Add cheese slices on top of chicken and continue to cook on high briefly until cheese melts.
Serve with a slotted spoon.
We have tested this recipe in our casserole crock and our 6 quart slow cookers.
If you do not want to use poblano peppers, feel free to use anahiem or bell peppers.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.