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That's what I plan to do with the meat from my extra Faverolles roosters, when I have some. Canned chicken is generally very moist and falling-apart tender (although I've only ever had canned chicken that was probably from Cornish X) and like you said, it will be cooked even more after canning.

Has anyone tried canning the meat from older, tougher birds? I would think that would make it pretty tender. Maybe not as tender as meat from a younger bird, or a cornish x, but I would think it would be similar or maybe even better than one done in a crockpot.