Begin by roasting your peppers. Slice the peppers in half and remove the seeds. Place on a baking sheet, covered in foil. Drizzle with a little olive oil. Bake in a 450 degree oven for 10-15 minutes.  Let them cool until they are cool enough to touch. Remove the blackened outer skin, discard.  Chop the roasted peppers.

Place shredded cheeses, roasted peppers, chopped tomatoes, cream and garlic into your slow cooker. Stir to combine.

Set crock pot to low, and cook for 2 hours. Stirring occasionally until the cheese is melted. Thin with more cream if necessary. 

Season to taste with salt. 

Serve hot from the crockpot with tortilla chips.