Place in a 4-quart slow cooker, then toss with melted butter. Add parsley, rosemary, thyme, dill, chives, and garlic powder, then season with salt and pepper and stir to combine.
Cover and cook on low for 4 hours or high for 2 hours.
Stir in heavy cream and cheese. Cover and cook on high until cheese has melted, about 15 minutes more.