In most cases, it is not necessary to flip meat in a slow cooker. Slow cookers, also known as crock-pots, are designed to cook food slowly and evenly over a long period of time. The heat is applied from the bottom, and the lid helps retain the moisture and heat within the cooking vessel.
When you place meat in a slow cooker, it will be surrounded by the cooking liquid and will cook gently in this moist environment. The heat is distributed evenly throughout the cooking process, which helps tenderize the meat and allows it to cook thoroughly.
Flipping the meat in a slow cooker can disturb this cooking process. Opening the lid can cause heat and moisture to escape, which may result in longer cooking times and potentially affect the tenderness of the meat. Additionally, many modern slow cookers have lids that fit tightly to maintain the proper cooking environment, and frequent opening can disrupt this.
However, there are a few exceptions where flipping the meat might be beneficial:
Browning: If you want to brown the meat before slow cooking, you can sear it in a hot pan or skillet before placing it in the slow cooker. This step can add extra flavor and improve the appearance of the final dish.
Thick cuts of meat: For exceptionally thick cuts of meat, you can consider flipping them once during the cooking process to ensure even cooking, but it's usually not necessary for most cuts of meat.
In general, the best practice is to place the meat in the slow cooker, add the liquid and seasonings, and then let it cook undisturbed for the recommended cooking time. This will yield tender and flavorful results without the need for flipping.