Tasty Rice Cooker Creamed Chicken

1 large boneless, skinless chicken breast, cut in 1" cubes
1 cup high-quality concentrated chicken stock
2 cups water
2 stalks celery, sliced about 1/4" thick
1 small onion chopped
1/2 cup sliced carrots
1/2 cup sliced mushrooms
3 tbs cream cheese
3/4 cup half and half

Place all ingredients, except cream cheese and half and half in rice cooker. Set to cook and cook until there's about 1/2 cup of liquid remaining. Add cream cheese and half and half. Leave on or re-set to "cook" setting until liquid bubbles; stir well. Set to "warm" and juice should reduce some, if not, set back to "cook" until sauce is creamy. Serve over rice.