Crockpot Pierogi & Kielbasa

1 package (16 oz / 450 g) frozen pierogies — potato & cheese work especially well
1 lb (450 g) kielbasa, sliced into ½-inch rounds
1 small yellow onion, diced
2 cloves garlic, minced
1 can (10.5 oz / 300 g) cream of chicken soup
1 cup sour cream
½ cup chicken broth
2 cups shredded cheddar cheese, divided
2 tbsp butter, cut into small pieces
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
¼ tsp salt, or to taste
2 tbsp chopped fresh parsley (optional)

Prepare the crockpot: Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little butter.
Add the pierogies and kielbasa: Put the frozen pierogies into the crockpot and add the sliced kielbasa and diced onion.
Make the sauce: In a bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic, black pepper, paprika, and garlic powder until smooth.
Pour over everything: Pour the sauce evenly over the pierogies and kielbasa. Gently stir so everything gets coated.
Add butter and cheese: Scatter the butter pieces over the top and sprinkle with 1½ cups of the shredded cheddar. Reserve the remaining ½ cup for later.
Slow cook: Cover and cook on:
- LOW: 4–5 hours HIGH: 2–3 hours
Avoid cooking much longer than this because the pierogies can become very soft or fall apart.
Finish with cheese: About 15–20 minutes before serving, sprinkle the remaining ½ cup cheddar over the top. Cover again and let it melt.
Garnish and serve: Sprinkle with fresh parsley if desired. Serve hot.