1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 cup reduced-sodium chicken broth
Italian (flat-leaf) parsley sprigs (optional)
In a small bowl, combine fennel seeds, garlic powder, oregano, paprika, salt, and pepper. Trim fat from meat. Sprinkle fennel seed mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
Place sweet potatoes in cooker. Add meat. Pour broth over meat mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker, reserving cooking juices. Slice or shred meat. Serve meat with sweet potatoes. If desired, garnish with sprigs of parsley.