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When trimming the Brussels sprouts, be careful not to cut off too much of the stem end or the leaves will fall away from the core.
Combine brussels sprouts, broth, and ½ teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
Line plate with double layer of coffee filters. Spread bacon in even layer on filters and microwave until crisp, about 5 minutes. Drain brussels sprouts and return to now-empty slow cooker. Stir in melted butter, lemon zest and juice, and thyme. Season with salt and pepper to taste. Sprinkle with bacon and serve.