In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
2 Carrots, sliced
2 Onions, sliced
2 Stalks celery, cut into 1-inch pieces
3 to 4 Pounds broiler-fryer chicken, whole
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Cup water, chicken broth or white wine
1/2 Teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware.
Place whole chicken on top of vegetables.
Sprinkle with salt and pepper and add liquid over top.
Sprinkle basil over top.
Cover; cook on Low 8 to 10 hours or on High 4 to 5 hours.