Raw chicken is generally safe in the fridge for about 1–2 days, while cooked chicken lasts about 3–4 days when properly refrigerated at or below 40°F (4°C). After those time frames, it is safest to freeze it or throw it away to reduce the risk of foodborne illness.

Raw chicken in the fridge

  • Raw chicken (whole or pieces) should be used or frozen within 1–2 days of refrigeration.
  • This short window applies because raw poultry is highly perishable and supports rapid bacterial growth if kept too long, even in the cold.

Cooked chicken in the fridge

  • Cooked chicken (including breasts, thighs, wings, rotisserie, or shredded) typically keeps for about 3–4 days in the refrigerator.
  • It should be refrigerated within 2 hours of cooking and kept in shallow, sealed containers to cool quickly and stay safe.

When to use the freezer

  • If you will not eat raw chicken within 1–2 days, freezing is recommended; raw chicken pieces can last up to about 9 months and whole chickens up to around 1 year in the freezer.
  • Cooked chicken can usually be frozen for roughly 2–6 months while maintaining good quality, depending on packaging and freezer conditions.

Signs your chicken went bad

  • Discard chicken that smells sour or unusually strong, feels sticky or slimy, or has turned grayish or greenish in color.
  • Even if it has been stored within the time limits, any obvious spoilage signs mean it should not be eaten, as cooking cannot fully remove all toxin risks.

Simple rule of thumb

  • Raw chicken in the fridge: up to 2 days.
  • Cooked chicken in the fridge: up to 4 days.
  • When in doubt—or if it looks or smells off—throw it out to avoid food poisoning.