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A Taste of Diversity: Dell’s Culinary Cookbook Featuring Shelby

Shelby M. | Analyst, Marketing Development Program | United States

Originally Published: December 14th, 2023


Oh, hi there! My name is Shelby McLamb, and I’m a Marketing Analyst in the Marketing Development Program where I’m currently spending my first rotation with the Services Field and Partner Marketing Team. I was born and raised in Fayetteville, North Carolina, and I later attended the University of North Carolina at Chapel Hill. I’ve spent my entire life in the South and not only do I owe my manners to my upbringing, but I also owe my taste palette to it as well. Sweet tea? The only beverage I really drink. Macaroni and cheese? The best side dish. Buttermilk biscuits? Acceptable at every meal. Moon Pies? Yes sir/ma’am.

For me, southern comfort food is comforting in not just the aspect of taste, but also in a social, familial sense. Whenever you sit down to eat southern food, you’re usually in the company of those that you love and eating a dish that was prepared with love.

The Story Behind the Dish

Growing up, one of the best meals my grandmother ever made was chicken and pastry*. She would work all day putting it together, and it was truly a spectacle whenever she’d pass the bowl to me with a glass of sweet tea and blueberry muffins. When I was in college, I went through a phase where most of my dinners would be from a Crockpot. One day, I was curious if I could adapt my family’s chicken and pastry recipe to a Crockpot version. After a couple of attempts, I nailed down the slow cooker version, and it quickly became a staple meal in my apartment. Additionally, I got the seal of approval from my grandmother after the many, many pictures I sent to her of my attempts!

*Depending on where your grandmother grew up, this dish might also be known as "Chicken and Dumplings."

The Dish: Slow Cooker Chicken and Pastry


  • 2 lbs of chicken breast
  • 32 oz of chicken broth
  • 12 oz of cream of chicken soup
  • 12 oz of thin pastry strip*
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

* I personally use Anne’s Dumplings, that you can purchase at Food Lion or on Amazon.

Best Pairings

This goes amazing with blueberry muffins and sweet tea.


1. Prepare your ingredients and prepare your slow cooker. If you want to make clean up easier, I suggest getting a slow cooker liner and placing it in.

2. Pour your chicken broth, cream of chicken soup, salt, and black pepper into your slow cooker.

3. After you pour all the ingredients in, please whisk your ingredients together.

4. Once mixed, take your chicken breasts, and place them into the slow cooker.

5. Put your slow cooker on high and leave your chicken and broth to simmer for 5 hours.

6. After your chicken has cooked for 5 hours, take the chicken breasts out and shred them.

7. Once all the chicken is shredded, layer the shredded chicken and pastry strips back into the slow cooker.

8. Let your chicken and pastry cook for 1 hour.

9. Optional: While your chicken and pastry cooks, prepare your blueberry muffins and sweet tea.

Change your slow cooker setting to warm, serve, and enjoy, y’all!

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