How long does cooked chicken last in the fridge?
Cooked chicken keeps 3 to 4 days in the fridge and 4 to 6 months in the freezer, per USDA FoodKeeper. USDA gives the same times for other cooked poultry dishes.
Updated
| Food | Fridge | Freezer |
|---|---|---|
| Cooked chicken and other poultry dishes | 3 to 4 days | 4 to 6 months |
Can you freeze cooked chicken?
Yes. Cooked chicken keeps 4 to 6 months in the freezer, per USDA FoodKeeper. Freezer times are for best quality: food kept at 0°F stays safe longer, but it dries out and loses flavor. Freeze it in portions, in freezer bags with the air pressed out. Shredded or sliced chicken thaws faster than whole pieces.
How to store cooked chicken
Take the meat off the bone and put it in shallow containers so it cools fast. Get it into the fridge within 2 hours of cooking.
How long can cooked chicken sit out?
No more than 2 hours at room temperature, or 1 hour when it is above 90°F, such as at a summer picnic. After that, USDA says to throw it out.
Can you eat cooked chicken after 5 days?
USDA's time is 3 to 4 days. After that, throw it out, even if it looks and smells fine.
How to tell if cooked chicken has gone bad
Go by the days, not by the smell. The germs that cause food poisoning usually do not change how food looks, smells or tastes, so food past its time can seem fine and still make you sick. Mold, a sour smell or a slimy feel mean it has spoiled, but food without them is not safe just because it seems fine. Never taste food to check it. When in doubt, throw it out.
How to reheat cooked chicken
Heat leftovers until the middle reaches 165°F on a food thermometer, and bring soups, sauces and gravy to a rolling boil. Cover the food while it heats so it stays moist and heats all the way through. In a microwave, stir or turn it halfway. You can reheat frozen leftovers without thawing them first. It takes longer.
Times from USDA FoodKeeper, the storage data from USDA's Food Safety and Inspection Service: data version 128, last changed September 6, 2018, still the current version. Public domain. The handling rules are from USDA's Leftovers and Food Safety.