I use my not so perfect wines and meads as the cooking liquid when I do pretty much anything in the slow cooker, I've also done one-pot wonders where I put the meat in the bottom of a roasting pan, pour a third of a bottle of wine over it, add some potatoes and veggies on top, sprinkle with spices, then cover and shove in the oven at 300F till the potatoes don't resist when knifed...then drink the other two thirds of the wine with the meal...
I've also used wines and meads in place of water in my cheapass teriyaki sauce recipe (1 cup water, 3 tbsp brown sugar, 1/4 cup soy sauce, 1 tsp each grated garlic and ginger, 1/4 tsp grated orange or lemon zest if you've got it, 1 tsp any kind of vinegar if you like a little more bite, cook till it boils, thicken with 2 tbsp corn starch in 1/4 cup cold water, serve over rice and veggies. This scales up nicely and I've put cooked leftover chicken, pork, sausages and beef in it successfully, also have poached fish in it (although I decrease the brown sugar a little) and have thawed frozen precooked meatballs in it.