In a 4-6 quart crockpot, pour three cups of chicken broth. Add the frozen Mrs. T’s Cheddar Pierogies, sliced kielbasa, and one cup of shredded cheddar cheese. Gently stir to mix the ingredients evenly.

Set your crockpot to cook on high for 3-4 hours, or on low for 6 hours. Check the pierogies for tenderness about 10-15 minutes before the cooking time ends.

At around the 2.5-hour mark, warm the remaining cream cheese with the last cup of chicken broth over medium heat, stirring continuously until smooth and creamy.

Carefully pour the warmed cream cheese mixture into the crockpot and gently stir. Sprinkle the remaining shredded cheddar cheese on top before covering it again.

After the final cooking time, remove the lid and give your casserole a gentle stir. Garnish with freshly sliced green onions before serving.