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In a 4- to 5-quart slow cooker, combine Brussels sprouts and onion. Sprinkle with salt and pepper. Pour cider over vegetable mixture.
Cover and cook on Low for 3 to 3 1/2 hours or on High for 1 1/2 to 2 hours.
In a small bowl, combine melted butter, maple syrup and thyme. Pour over the vegetables in slow cooker, stirring to combine. If desired, garnish with additional fresh thyme leaves.