Step 1

Place the frozen pierogies, kielbasa, 3 cups of chicken broth, salt and pepper into a 6 or 7-quart slow cooker. Stir to combine.

Step 2

Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Step 3

About 30 minutes before the cook time is up, place the cream cheese, ½ cup of chicken broth, and sour cream in a saucepan. Heat over low heat and whisk to combine.

Step 4

Pour the mixture into the crockpot, and sprinkle in 1 cup of shredded cheese. Stir to combine, cover, and cook for an additional 30 minutes.

Step 5

Uncover, and serve hot with the remaining shredded cheese and sliced green onions. The mixture will thicken as it cools.

Step 6

See post for storage options.