Grease the crockpot interior with cooking spray or olive oil to prevent sticking.

Layer the chicken thighs at the bottom of the crockpot and sprinkle with salt, pepper, garlic powder, and onion powder.

Pour 1 cup of chicken broth over the chicken.

Sprinkle 1 cup of brown rice evenly over the chicken and broth without stirring.

In a bowl, combine cream cheese with a splash of remaining chicken broth until smooth.

Pour the cream cheese mixture over the rice without disturbing the layers.

Cook on Low for 6-8 hours or High for 3-4 hours.

Check the crockpot about 30 minutes before cooking ends; the chicken should shred easily.

Stir gently to combine chicken, rice, and creamy sauce once cooked.