Rinse brown rice and set to the side in a colander.

Drizzle olive oil in the bottom of the slow cooker and set to "saute"

Once pot is heated (1-2 minutes), add chicken breasts to pot. Add the onion powder, garlic salt, and pepper. Cook a few minutes on one side and then flip and cook a few minutes on the other side; the chicken won't be cooked all the way through.

Add frozen vegetables on top of the chicken -- try to spread evenly over the chicken and around in the pot to create a thin layer

Add can of cream of chicken and without stirring, try to spoon soup evenly around the pot, on top of the chicken and vegetables.

Add chicken broth and without stirring, swish it around evenly.

Add the rinsed brown rice evenly on top and press it down into the soup/broth mixture, without stirring, making sure it is all submerged/wet.

Put the lid on, lock it into place, make sure the vent is "sealed", and set the pot to "pressure cook" on "high" with a time setting of 23 minutes. It will take a while for the pot to get to pressure because of all the contents -- stay patient. Once it reaches pressure, it will count down from 23 minutes.

Once the 23 minute timer goes off, let it continue to set and naturally release steam for an additional 17 minutes. You don't need to touch anything during the natural release stage.

At 17 minutes, move the valve to the "release" position and let the remainder of the pressure settle. Once it is finished (and the pressure indicator button drops down), carefully remove the lid. Take a wooden spatula and locate the chicken breasts. Pressing on them firmly with the spatula, they should natural start shredding and falling apart. Repeat until the chicken has been shredded from the pressure of the spatula.

Add cheese to the pot and stir -- you can use less or more, depending on how much you like cheese.

Serve, add salt to taste, and enjoy!