Cooked chicken is safe to eat for 3 to 4 days when stored properly in the refrigerator at 40°F (4°C) or below. After this window, harmful bacteria can multiply to unsafe levels, even if the chicken still looks and smells normal.
To maximize shelf life, store cooked chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Let it cool to room temperature before refrigerating—don't leave it sitting out for more than 2 hours (or 1 hour if the room is above 90°F). For longer storage, you can freeze cooked chicken for 3 to 4 months; thaw it in the refrigerator before reheating.
When you're ready to eat it, reheat cooked chicken to an internal temperature of 165°F (74°C) to ensure any bacteria are killed. If you notice any off odors, unusual discoloration, or sliminess, discard it rather than risk foodborne illness. These signs indicate spoilage has occurred.