Cooked chicken is commonly left in refrigerators longer than safe, often appearing fine even after it has gone bad. Food safety experts recommend that cooked chicken should be consumed within three to four days when stored properly. This guideline is supported by organizations like the Illinois Extension and Texas A&M AgriLife Extension. It's important to refrigerate chicken within two hours of cooking to prevent rapid bacterial growth. While refrigeration can delay spoilage, it does not halt bacterial multiplication, making it crucial to avoid relying on smell or appearance to determine safety. Additionally, if cooked chicken has been left unrefrigerated for too long or stored at improper temperatures, its safe consumption period may be reduced. To ensure safety, mark the date when the chicken is stored, consume it within the recommended timeframe, and reheat leftovers to 165°F before eating. When in doubt, it is safer to discard any chicken that has been in the fridge for more than four days.