Lightly grease the inside of a 6-quart slow cooker with non-stick cooking spray.

In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, chicken broth, garlic powder, and black pepper until smooth.

Place half of the frozen pierogies in the bottom of the slow cooker, followed by half of the sliced kielbasa and half of the shredded cheddar cheese.

Pour half of the soup mixture over the first layer, then repeat the layers with the remaining pierogies, kielbasa, cheese, and soup mixture.

Cover and cook on LOW for 3 to 4 hours, or until the pierogies are tender and the sauce is bubbly.

Garnish with fresh chopped chives before serving warm.