# What You Need:
→ Main Ingredients
01 - 2 packages (16 oz each) frozen potato and cheese pierogi
02 - 1 lb kielbasa, sliced into 1/2-inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese
→ Sauce
05 - 1 can (10.5 oz) condensed cream of mushroom soup
06 - 1 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper
→ Topping
10 - 2 tablespoons chopped fresh chives or parsley
# How to Make:
01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Arrange half of the frozen pierogi on the bottom of the slow cooker. Top with half of the sliced kielbasa and half of the onions. Sprinkle with 1 cup of shredded cheddar cheese.
03 - Repeat layering with remaining pierogi, kielbasa, onions, and the remaining cup of cheese.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth.
05 - Pour the sauce evenly over the layered ingredients in the slow cooker.
06 - Cover and cook on LOW for 4 hours, or until everything is hot and bubbly.
07 - Garnish with chopped chives or parsley before serving if desired.
