Spray the inside of your slow cooker with non-stick cooking spray or use a liner. This ensures the cheese and pierogies do not stick to the sides while they cook.

Heat a skillet over medium heat and lightly brown the sliced kielbasa rounds for about five minutes. This step adds a deep, smoky flavor and a nice texture to the finished dish.

Place one bag of frozen pierogies in an even layer at the bottom of the slow cooker. You do not need to thaw them first, which saves you a lot of time.

Spread half of the browned sausage pieces over the first layer of frozen dumplings. Sprinkle half of the garlic powder and black pepper over the meat for a balanced flavor.

Place the cubes of softened cream cheese evenly across the top of the sausage and pierogies. This will melt down to create a thick, velvety, and very rich sauce.

Add the second bag of pierogies and the remaining sausage pieces to the slow cooker. This layering ensures that every bite of the casserole is perfectly balanced and full of flavor.

Slowly pour the chicken broth over everything in the pot until the pierogies are almost covered. The liquid is necessary to cook the frozen dough and melt the creamy cheese.

Cover the crockpot with the lid and cook on High for 3 hours or Low for 6 hours. The pierogies should be tender and the sauce should look thick and creamy.

About 20 minutes before serving, stir in the shredded cheddar cheese and the frozen peas. The heat from the casserole will melt the cheese into a beautiful, stretchy sauce.

Top with sliced green onions and a little extra black pepper before serving your hungry family. Let the casserole sit for ten minutes to let the sauce thicken up perfectly.