A similar method has been used (rarely in my experience) in "Dutch Ovens" for campfire cooking.

Baking implies heating by surrounding hot air, so any container that maintains some air space between the food and the can could - if you stretch the language and the gullibility levels - be called "baking."

Most crock pots that I've seen, however, don't reach high enough temperatures to be very effective for "baking." Normal oven baking is done at around 350 F (175 C) and higher, with lots of breads needing 400 - 450 F (204 - 232 C) if you want nicely browned crusts.

Crock pots commonly used here "top out" at well below 212 F (100 C) since they'd boil off the liquid and couldn't be left for "unattended" slow cooking at higher temps. Some, with "settable" temps may go higher, but I'd expect them still to be below satisfactory "oven temps" for baking.

From the pedantic and purist view, anything "baked" in a crock pot could not be called "bread," although you might get something you might serve as "heat-congealed lumps with cereal grain content."

I'd be interested, of course, if someone has a method that actually produces "breadish stuff" in a crock pot.

Some of the "automatic bread machines" do manage to cook semi-bread at somewhat lower temperatures than commonly used in oven baking, so I'll allow for the possibilities.

John