Easy crowd pleasing Sriracha Honey Chicken Skillet Nachos. A perfect game day appetizer or snack!

Sriracha Honey Chicken Nachos make the perfect game day snack or appetizer.

When it comes to easy weekend snacking, nachos show up frequently around here. They make yummy game day appetizers and I love how fun and easy they are to put together.

With Cinco de Mayo just around the corner, I wanted to blend a few of our favorite flavors into some tacos (coming Thursday) along with a fun and tasty platter of nachos.

Sriracha is a staple around here so I threw in some Sriracha Honey Chicken that I made in the slow cooker and loaded them up with some yummy toppings. They are sweet, spicy, cheesy and completely addicting!

In addition to the creamy avocado and sour cream, I added tomatoes, red peppers, jalapenos, Monterey Jack and cheddar cheese, black olives, green onions and some cilantro.

The best part about making nachos is that you can easily use what you have on hand. Not a fan of the olives? Just leave them out.

They are perfect for sharing and make a tasty addition to any fiesta!

Sriracha Honey Chicken Nachos make the perfect game day appetizers or snack!!!

Sriracha Honey Chicken Skillet Nachos

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Ingredients

FOR THE SAUCE

1/4 cup low sodium soy sauce

3 tablespoons honey

2-3 tablespoons Sriracha chili sauce (depending how spicy you want it)

1 tablespoon rice vinegar or apple cider vinegar

2 garlic cloves, minced

1 lb boneless, skinless chicken thighs OR chicken breasts if preferred

FOR THE NACHOS

1 (13 ounce) bag restaurant-style tortilla chips

1 cup shredded Monterey Jack cheese

1 cup shredded Sharp Cheddar cheese

1 red bell pepper, cut into small chunks

1 1/2 tablespoons black olive slices

2-3 tablespoons sliced pickled jalapenos

1/3 cup fresh cilantro leaves

1 green onion, sliced thinly

OPTIONAL TOPPINGS

Guacamole

Sour cream

Sriracha sauce or Sriracha mayo

Instructions

Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Combine all the ingredients for the sauce into the bottom of the slow cooker. Nestle chicken into the middle of slow cooker and coat with sauce. Cover with lid and cook on low for 3 - 4 hours or high for 1-2 hours. Transfer to cutting board and shred with two forks.
TO ASSEMBLE
Coat a 9" cast iron skillet with cooking spray (or line a large 9 ½ x 13 baking sheet with foil or parchment paper). Arrange half of chips onto pan and top with half of shredded chicken, then half of the bell peppers, olives and cheeses. Top with another layer of chips and repeat the toppings.
Broil or bake at preheated oven at 400 F until cheese is melted and bubbling, about 5-7 minutes. Remove pan from oven and top with pickled jalapenos, green onions and fresh cilantro. Serve with guacamole, sour cream and extra Sriracha sauce, if desired.