Tender pulled chicken in a rich, spicy jerk gravy with carrots and potatoes.
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Place the chicken thighs in a large bowl and rub thoroughly with the jerk seasoning paste until evenly coated.
Layer the diced onions, garlic, potatoes, and carrots in the bottom of the slow cooker.
Place the seasoned chicken thighs on top of the vegetables.
Whisk the brown sugar into the chicken broth and pour it over the chicken and vegetables.
Place the fresh thyme sprigs on top, cover, and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
Once the chicken is tender, remove it from the pot and shred it using two forks, then return it to the slow cooker.
If a thicker gravy is desired, mix the cornstarch with a little cold water and stir it into the stew 15 minutes before serving.
Discard the woody thyme stems and stir well to combine the flavors before serving over rice.
