1. Begin by spraying the inside of your crockpot with non-stick spray to make cleanup easier.
2. Layer half of the sliced kielbasa at the bottom of the crockpot, followed by half of the frozen pierogis.
3. In a separate bowl, mix together the shredded cheddar cheese, sour cream, cream of mushroom soup, chopped onion, minced garlic, and black pepper.
4. Spread half of the cheese mixture over the kielbasa and pierogis in the crockpot.
5. Repeat the layers with the remaining kielbasa, pierogis, and cheese mixture.
6. Cover the crockpot and cook on low for 4-5 hours, or until the pierogis are tender and the cheese is melted and bubbly.
7. Once cooked, give it a gentle stir to combine all the layers. Serve hot, garnished with fresh parsley if desired.

One of my favorite memories is helping my abuela in the kitchen, learning to trust my instincts — this recipe allows for that same creativity and intuition.