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

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1/2 cup packed light brown sugar

3 tablespoons low-sodium soy sauce

3 tablespoons fresh lemon juice

2 tablespoons Asian fish sauce

1 tablespoon grated fresh ginger

1/4 teaspoon crushed red pepper

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

1 cup long-grain white rice

1 tablespoon canola oil

3/4 pound snow peas, trimmed

2 heads baby bok choy, leaves separated

1 red bell pepper, sliced

4 scallions, cut into 2-inch lengths

2 cloves garlic, thinly sliced

black pepper

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