Kelsey Smith

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Kelsey Smith Easy recipes that use time-saving shortcuts and everyday pantry staples.

10/08/2026

📌 Save this one. Crockpot Broccoli Rice Casserole 🥦🧀 Cozy, cheesy, and perfect for holidays or weeknights. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: Everything cooks in the Crockpot — even the rice.

This dump-and-go casserole is made with frozen broccoli, instant rice, Velveeta, and canned soups. It’s a set-it-and-forget-it side that feeds a crowd.

INGREDIENTS
24 ounces frozen chopped broccoli (about 6 cups)
2 cups instant rice
1 medium sweet onion, diced
16 ounces Velveeta, cubed
1 (10.5-ounce) can cream of mushroom soup
1 (10.5-ounce) can cream of celery soup
1 (14-ounce) can low-sodium chicken broth or water
1 cup whole milk
3 tablespoons unsalted butter, sliced
2 cups shredded sharp cheddar cheese

DIRECTIONS
Add all ingredients except the cheddar cheese to the Crockpot and stir to combine.

Cook on HIGH for 2 hours or LOW for 4 hours, stirring occasionally.

Stir again, top with cheddar cheese, then cover and set the slow cooker to WARM for 10 minutes or until the cheese melts.

https://bykelseysmith.com/crockpot-broccoli-rice-casserole/

10/08/2026

The chicken AND the sides are handled. Now that’s my kind of slow cooker dinner. 🍗🥔 Slow Cooker Chicken and Veggies combines tender chicken thighs, potatoes, carrots, and green beans with lemon and Italian seasoning. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: The chicken and vegetables cook together, so there’s no separate side dish to prepare.

INGREDIENTS
2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon ground black pepper
1 tablespoon olive oil
¾ pound red potatoes, cut into 1-inch cubes
½ pound baby carrots
½ pound fresh green beans, trimmed
¼ cup chicken broth
¼ cup fresh lemon juice (about 1 large lemon)
¼ cup fresh parsley, chopped (optional)

DIRECTIONS
1. Pat the chicken thighs dry with paper towels. In a small bowl, combine the Italian seasoning, salt, onion powder, paprika, and black pepper. Sprinkle half evenly over both sides of the chicken.
2. Heat the olive oil in a large skillet over medium heat. Sear the chicken skin-side down for about 4 minutes, until golden brown. Flip and cook for another 2 minutes, working in batches if needed.
3. Add the potatoes to a 6-quart slow cooker, followed by the carrots. Arrange the chicken over the vegetables, skin-side up, then place the green beans on top.
4. Combine the remaining seasoning mixture, chicken broth, and lemon juice in a small bowl. Pour around the chicken, avoiding the browned skin.
5. Cover and cook on LOW for 6–8 hours or HIGH for about 3–4 hours, until the potatoes and carrots are tender and the chicken reaches at least 165°F (74°C).
6. Garnish with parsley, if desired, and spoon the cooking juices over the chicken and vegetables.

https://bykelseysmith.com/slow-cooker-chicken-and-veggies/

10/08/2026

From raw ground beef to cheesy goulash in 35 minutes. One-Pot American Goulash is an easy dinner with elbow macaroni, tomato sauce, ground beef, and sharp cheddar. ✅ Comment RECIPE + follow and I’ll DM you the link

INGREDIENTS
1 pound ground beef
1 medium yellow onion, diced
24 ounces marinara sauce
14.5 ounces petite diced tomatoes, undrained
1 cup low-sodium beef broth
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
8 ounces elbow macaroni, uncooked, about 2 cups
1 cup shredded sharp cheddar cheese

DIRECTIONS

1. Brown the ground beef and onion in a large pot or Dutch oven over medium-high heat until the beef is cooked through and the onion is softened. Drain any excess grease.

2. Add the marinara sauce, undrained diced tomatoes, beef broth, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.

3. Stir in the dry elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes. Check the pasta for doneness, adding a small splash of broth as needed until the pasta is tender.

4. Remove the pot from the heat and stir in the cheddar cheese. Cover and let the goulash rest for 5 minutes so the sauce can thicken before serving.

https://bykelseysmith.com/one-pot-american-goulash/

10/08/2026

All the flavor of lasagna, none of the layering. 🍅🧀 Slow Cooker Lasagna Soup with Italian Sausage is cozy, cheesy, and made with a rich tomato broth, tender noodles, and creamy ricotta. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: Just 15 minutes of prep, then the slow cooker does most of the work.

INGREDIENTS
1 pound ground mild Italian sausage
1 cup chopped onion
1 6-ounce can tomato paste
4 cups beef broth
1 28-ounce can petite diced tomatoes with juice
2 teaspoons Italian seasoning
6 lasagna noodles, broken into bite-size pieces
¼ teaspoon salt, or to taste
1 cup shredded mozzarella cheese, for serving
½ cup grated Parmesan cheese, for serving
½ cup ricotta cheese, for serving

DIRECTIONS
1. Add the ground Italian sausage and onion to a large skillet over medium heat. Break the sausage into smaller pieces with a wooden spoon and cook until the sausage is fully cooked and the onion is softened. Drain any excess grease.

2. Add the tomato paste to the skillet. Stir and cook for 1 to 2 minutes, or until the tomato paste is fully incorporated and slightly darkened.

3. Transfer the sausage mixture to a 4- to 6-quart slow cooker. Stir in the beef broth, petite diced tomatoes, and Italian seasoning.

4. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours.

5. Add the broken lasagna noodles and stir to separate and submerge them. Cover and cook on HIGH for 30 to 45 minutes, or until the pasta is tender.

6. Stir in the salt, taste, and adjust the seasoning as needed. Ladle the soup into individual bowls, then top each serving with shredded mozzarella cheese, grated Parmesan cheese, and a spoonful of ricotta cheese.

https://bykelseysmith.com/slow-cooker-lasagna-soup/

The kind of dessert that people scrape straight from the pan 🍓
10/08/2026

The kind of dessert that people scrape straight from the pan 🍓

10/07/2026

The easiest way to turn a bag of frozen meatballs into comfort food. Crockpot Swedish Meatballs are creamy, savory, and made for easy weeknight dinners. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: Start with frozen homestyle meatballs, then let the slow cooker handle the rest.

INGREDIENTS
1 (32 ounce) bag frozen homestyle meatballs
2 (10.5 ounce) cans cream of mushroom soup
1½ cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup sour cream
12 ounces egg noodles

DIRECTIONS
1. Add the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and nutmeg to a 4- to 6-quart slow cooker. Whisk until smooth.
2. Add the frozen meatballs and stir gently to coat.
3. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the meatballs are heated through and the sauce is bubbling.
4. About 15 minutes before serving, cook the egg noodles according to package directions. Drain well.
5. Turn the slow cooker to WARM or turn off the heat. Stir in the sour cream until smooth and combined.
6. Serve the Swedish meatballs and sauce over the cooked egg noodles.

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Knoxville, TN
37901-37902, 37909, 37912, 37914-37924, 37927-37934, 37938-37940, 37950, 37995-3

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