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Place onion, potatoes, and garlic in the bottom of a slow cooker and sprinkle with salt and pepper. Squeeze lemon halves over potatoes; add lemon halves in as well if desired. Add 3 tablespoons Old Bay, hot sauce, Worcestershire, and water and stir to combine. Add bay leaves, cover, and cook 1 to 1 ½ hours on High or 2 ½ hours on Low.
Uncover and remove lemon halves if used and add in sausage and corn. Top with 1 stick butter. Cover and cook 2 hours on High or 4 hours on Low or until potatoes are tender.
Stir in shrimp and top with remaining butter. Cook on High for 30 minutes, stirring half way through or until shrimp are cooked and everything is heated through.
Serve topped with parsley and with lemon wedges and cocktail sauce.