In a 6-quart slow cooker stir together the cream of chicken soup, the 3 tablespoons of water, diced Poblano peppers, green onion, garlic and pepper. Add the chicken.
Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
When the cooking time is up, stir the the 1 cup of sour cream, and lightly shred the chicken.
Serve over steamed rice, and top with cheese and green onions.