Cooked chicken can be safely eaten within 3 to 4 days after cooking when stored properly in the refrigerator at or below 40°F (4°C). Beyond this time frame, the risk of bacterial growth that can cause foodborne illness increases, even if the chicken looks and smells fine. If it has been longer than 4 days, it is safest to discard the chicken to avoid potential health risks.

Key Points:

• The USDA and food safety experts recommend consuming cooked chicken within 3 to 4 days.
• Store cooked chicken in airtight containers and refrigerate within two hours of cooking.
• Always check for signs of spoilage such as unpleasant smell, slime, or color changes, and discard if these appear.
• Reheating cooked chicken to at least 165°F (74°C) can kill bacteria but does not eliminate toxins produced by bacteria.
• For cooked chicken salad or certain processed chicken products, storage times may vary slightly, but 3 to 4 days is generally safe for cooked pieces.

This guidance ensures the cooked chicken remains safe to eat and minimizes the risk of food poisoning.