Chicken Veggie Alfredo

4 boneless chicken breast halves
1 tbs vegetable oil
1 jar (16 oz) Alfredo sauce
1 can whole kernel corn, drained
1 cup frozen peas thawed
1 jar sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 tsp garlic salt
1/4 tsp pepper
Hot cooked linguine

In a large skillet, brown chicken in oil.
Transfer to a slow cooker.
In a bowl combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken.

Cover and cook on low for 6-8 hours.
Serve over linguine.

"If you like, add other veggies to suit your family's tastes."