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In a 4-6 quart crockpot, combine three cups of the chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Ensure that the ingredients are evenly distributed.
Set the crockpot to cook on high for 3-4 hours, or alternatively, on low for 6 hours.
Approximately 30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining one cup of chicken broth until smooth.
Pour the smooth cream cheese mixture into the crockpot, stirring well to integrate. Sprinkle the remaining cup of shredded cheddar cheese over the top.
Cover the crockpot and set it to cook on low for an additional 30 minutes.
Serve the casserole hot, ideally garnished with sliced green onions if desired.