Tania Call’s Buffalo Chicken Chili

This was 2019’s Souper Bowl Winning recipe from Transportation Processing Manager Tania Call. It was spicy without being painful and reminded everyone of their favorite party dip but with the heartiness of a chili. She cooked and shredded her own chicken so there were no short cuts in this recipe and it showed with the votes and rave reviews.

  •  2-3 lbs Chicken
  • 2-4 cups Chicken Broth
  • 1 can Great Northern Beans (drained & rinsed)
  • 1 can Fire Roasted Diced Tomatoes (drained)
  • 1 pkg Ranch Dressing Mix
  • 1 8oz package Cream Cheese (cubed) 
  • 1/2 cup Wing Sauce (Sweet Baby Ray’s Wing Sauce)
  • Parsley
  • 1-2 Tbs Honey
  1. Pressure cook chicken and shred. Put in a slow cooker and add 2-3 c. broth from cooked chicken.
  2. Add beans, tomatoes, ranch dressing mix, wing sauce, parsley, and honey.  Add cream cheese on top.
  3. Add more broth if too thick and you desire a more soupy consistency.
  4. Cook on High for 3-4 hours, long enough for the cream cheese to melt and make sure everything is hot entirely through.  Cooking times may vary.
  5. Serve with blue cheese crumbles on top or with cornbread muffins.

NOTE: She doubled this recipe for a standard slow cooker to feed the JSA crowd.