Pat the chicken parts dry with a paper towel and sprinkle liberally on both sides of the chicken with the dry rub.
Arrange the chicken in the bottom of a slow cooker and add the chicken stock.
Pour the barbecue sauce over the chicken and, using tongs, turn the chicken over to coat.
Cover the slow cooker with the lid and cook on high for 3-4 hours or low for 6-8 hours.
Remove the chicken to a cutting board and shred with two forks.
Return the chicken to the slow cooker, tossing the chicken with tongs to soak up the liquid, and cook for 20-30 minutes.
Serve the chicken on rolls and top with more barbecue sauce, if desired.
Notes
Slow Cooker Pulled chicken can be made up to 3 days in advance. Store in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.Leftovers are great on Pulled Chicken Tacos, on top of salads or in a stuffed baked potato.