Preheat oven to 350°F. Spread ciabatta pieces in a single layer on a large baking pan. Bake for 20 to 22 minutes or until completely dried. Let cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
Using your fingers, rub ½ teaspoon of the Italian seasoning onto the turkey. In a large nonstick skillet, melt butter over medium-high heat. Add turkey and cook just until browned on the outside, about 5 minutes. Remove from heat.
In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, ½ teaspoon Italian seasoning, salt, and black pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon mixture into the prepared crockery liner.
Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 2½ to 3 hours or until turkey is no longer pink and stuffing is heated through. Serve directly from crockery liner.