Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables

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1/2 cup(s) packed light brown sugar

3 tablespoon(s) low-sodium soy sauce

3 tablespoon(s) fresh lemon juice

2 tablespoon(s) Asian fish sauce

1 tablespoon(s) grated fresh ginger

1/4 teaspoon(s) crushed red pepper

1 1/2 pound(s) boneless, skinless chicken thighs (about 8)

1 cup(s) long-grain white rice

1 tablespoon(s) canola oil

3/4 pound(s) snow peas, trimmed

2 head(s) baby bok choy, leaves separated

1 red bell pepper, sliced

4 scallions, cut into 2-inch lengths

2 clove(s) garlic, thinly sliced

Black pepper

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