Step 1

Spray the inside of the crockpot with non-stick cooking spray.

Step 2

Layer half of the frozen pierogi at the bottom of the crockpot.

Step 3

Top with half of the sliced kielbasa and half of the chopped onion.

Step 4

In a separate bowl, mix the cream of mushroom soup, sour cream, and melted butter until well combined.

Step 5

Spread half of the soup mixture over the kielbasa and pierogi.

Step 6

Repeat the layers with the remaining pierogi, kielbasa, onion, and soup mixture.

Step 7

Cover and cook on low for 4-5 hours or until the pierogi are tender.

Step 8

During the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top.

Step 9

Serve warm, garnished with chopped chives.