No, slow cookers on the "low" setting are not designed to bring a stew or any other dish to a boil. The "low" setting on a slow cooker maintains a lower and gentler temperature compared to the "high" setting. Slow cookers are meant to cook food slowly and evenly over an extended period, typically simmering the ingredients rather than boiling them.
When you use the "low" setting, the temperature inside the slow cooker will stay below the boiling point of water, which is 212°F (100°C) at sea level. The exact temperature may vary slightly depending on the make and model of the slow cooker, but it generally hovers around 190-205°F (88-96°C) on the "low" setting.
This lower and slower cooking temperature allows the flavors of the ingredients to meld together and results in tender, flavorful, and well-cooked dishes, such as stews, soups, roasts, and more. While the liquid may gently bubble or simmer, it should not reach a rolling boil as you would achieve on a stovetop at higher heat settings.
If a stew or any other dish in a slow cooker is boiling on the "low" setting, it could be a sign of a malfunctioning slow cooker or a problem with the temperature control. In that case, it's best to check the slow cooker's user manual or consult the manufacturer to ensure it's working correctly and safely. Boiling food in a slow cooker meant for slow and low cooking may affect the texture and overall quality of the dish.